Tomato salad with purslane

Ingredients for 1 servings:

• 2 tomatoes
• ½ onion(s), red
• ½ handful of purslane
• 1 tbsp extra virgin olive oil
• some balsamic vinegar, light
• some pumpkin seeds
• some feta cheese
• some herb salt and pepper freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Made quickly

Wash the tomatoes, remove the stems, and slice them. Arrange them on a plate. Peel the onion and shave off a few thin slices. Arrange them on top of the tomato slices. Season with a little herb salt and drizzle with balsamic vinegar. Wash purslane thoroughly. Remove any thicker stems and sprinkle the purslane over the tomatoes and onions. Drizzle with olive oil. As a topping, scatter the pumpkin seeds and some shaved feta on the plate and sprinkle with a little herb salt and pepper. A tip for the feta and balsamic vinegar: I always have a small piece of feta in the freezer for such purposes. You can then simply shave off fine shavings as decoration or for a topping. If you only need a little balsamic vinegar as a seasoning, I always keep it in a small spray bottle.