Instructions: Trim away tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed and drain well. Cut into 2 inch sections. Place in a bowl with scallions and tomatoes. Mix yogurt and garlic well in a separate bowl; add salt to taste. Pour yogurt-garlic sauce over the purslane mixture and combine well. Drizzle the olive oil over the salad and serve cold.

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