Rinse the Purslane well and shake off excess water; trim any tough stems and roughly chop the leaves and tender stems.
Peel and finely mince the Garlic. In a medium bowl, combine the Strained Yogurt with the minced garlic and a generous pinch of Salt; stir until smooth.
Add a tablespoon of Extra-Virgin Olive Oil to the yogurt mixture and stir to loosen the texture slightly—adjust with a bit more oil if you prefer a creamier dressing.
Fold the chopped purslane into the yogurt mixture until evenly coated; taste and adjust seasoning with more salt if needed.
Transfer the salad to a serving bowl, drizzle a little extra olive oil over the top, and finish with a sprinkle of Aleppo-Style Red Pepper Flakes for a warm, slightly smoky heat.
Serve chilled or at room temperature as a refreshing side or part of a mezze platter. Leftovers keep well refrigerated for a day or two—stir before serving.
