- 1 lemon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 (1/2 pound) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
- 1 pound tomatoes, cut into 1/3-inch dice
- 1 cup finely chopped red onion
- 1 cup coarsely chopped purslane (optional)
- 1 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh mint
- Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.