Purslane and Parsley Salad
['3 tablespoons olive oil', '1 tablespoon fresh lemon juice', '1 tablespoon finely chopped shallot', '1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large', '6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)', '4 cups packed flat-leaf parsley leaves (from 2 large bunches)']
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
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