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For my recipe, I skip the purslane because it can be difficult to find, but I still have loads of crunchy vegetables, fresh herbs, crispy pita, and a simple, zesty lemon sumac vinaigrette to give it a distinctive, tangy, and aromatic flavor
Still trying to work with some reclaimed wood I have on hand, I found 3 boards of approximately the same thickness (not necessarily the same width) that I first cut them down to 6 in length
You are more than welcome to use it for your own projects or for making commissions
Deseed the regular tomatoes before cutting them into bite-sized pieces
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