This is a mild, fresh-tasting relish, especially created to complement grilled, seared or even steamed fish. If you want to use it with grilled poultry or meat add 1-2 cloves minced garlic, and a minced jalapeno, or pinch of Aleppo pepper flakes.
1 teaspoon Dijon mustard
1/2 – 1 tablespoon fresh lemon juice, or to taste
4 tablespoons extra virgin olive oil, preferably Greek
Salt to taste
1 pound cherry tomatoes, red and yellow, halved (reserve the juices)
1 bunch purslane (or flat-leaf parsley) coarsely chopped
5-6 sprigs fresh thyme, snipped with scissors
Freshly ground pepper
In a bowl whisk together the mustard, lemon and olive oil, with salt to taste. Add the tomatoes and juices, the purslane and thyme, and toss to coat with the sauce.
Let stand for about 20 minutes at room temperature, sprinkle with freshly ground pepper and serve.