PURSLANE HAS GREY-GREEN, TEAR-SHAPED, SUCCULENT LEAVES, WHICH ARE CRUNCHY TO THE BITE, RELEASING A PLEASANTLY SOUR JUICE. THEY ARE COMMON IN ARMENIAN AND LEBANESE RESTAURANTS, FOUND ALWAYS IN FATTOUSH SALAD. I COMBINED THEM WITH OTHER MEDITERRANEAN INGREDIENTS — NICOISE OLIVES, FETA, TOMATOES, BASIL, FRESH MINT, AND PERSIAN CUCUMBERS. RED ONION IS MACERATED AT THE BOTTOM OF THE BOWL IN SALT AND VINEGAR, WHICH TAMES ITS BITE BY THE TIME THE SALD IS TOSSED AND SERVED. THIS IS A SUBSTANTIAL FIRST-COURSE SALAD OR A MAIN COURSE FOR A SUMMER LUNCH. SERVE WITH WEDGES OF WARM PITA AND YOU’LL THINK YOU’RE IN BEIRUT.
