While Americans view purslane as a weed, most of the world loves the citrus-y plant and creates all sorts of purslane salads--such as this lovely dish from Turkey, which contains purslane, yogurt, lemon, olive oil, salt, and pepper. Summer at its freshest.
Place the purslane in a bowl. Add the yogurt and olive oil and season generously with sea salt and freshly ground black pepper. Squeeze the lemon half over the salad, mix well, and serve immediately.