Purslane–Peach Salad with Feta and Pickled Red Onions Recipe | James Beard Foundation

Ingredients

• 1 small red onion, shaved into thin rounds
• Sea salt to taste
• 1⁄4 cup seasoned rice wine vinegar
• 1⁄4 cup diced bread, cut into 1⁄4-inch cubes
• 4 tablespoons extra virgin olive oil, divided
• Freshly ground black pepper
• 8 ounces roughly chopped purslane
• 2 large peaches, sliced
• 2 tablespoons roughly chopped herbs, such as dill, tarragon, chives, chervil, and parsley
• 4 ounces crumbled feta