Purslane provides more omega-3 fatty acids than any other leafy vegetable. With its lemony stems and a strangely sturdy texture, this cultivated golden purslane is a rare treat!
Pat the leaves dry and transfer them to a medium bowl. Add the tomatoes and cucumber, and toss gently to combine.
Whisk together the oil and vinegar in a small bowl until emulsified; season with salt and pepper. Add the dressing to the purslane mixture and toss gently until the leaves are well coated. Divide among individual serving plates. Crumble the cheese over the salads and serve.