This delightful Cypriot salad should be prepared ahead of time and refrigerated, though it tastes best served at room temperature. The combination of balsamic vinegar and wine vinegar best resembles Cypriot vinegar.
Steam the favas in their pods. (Timing depends on the maturity of the beans—5 to 20 minutes.) Cool in cold water, then remove the pods and outer skins. There should be 1½ to 2 cups. Mix with the purslane, cucumber, pepper, and scallions. Dress with vinaigrette (made from combining the vinegars, oil, and salt and pepper to taste). Add the tomato just before serving.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.