Thursday, May 15, 2014

Parsley Salad

I was looking for a change from our usual green salad, and thought of this recipe that I had enjoyed a while ago.  It's as good as I remember!  I'm surprised I ever tried it, as it seems so unlikely to have parsley be the main event rather than the accompaniment to something else.  But this salad is very refreshing, with the other ingredients contributing great flavors.

I make it with regular curly parsley, but I think it would be nice with flat leaf also.  This salad is definitely better on the first day--the parsley goes limp by the second--so next time I'll just make as much as we'll eat in one day.

adapted from
serves 4

4 oz chopped parsley leaves (about 2 bunches)
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup kalamata olives, pitted and sliced
1/4 cup (or more) chopped tomato (I used cherry tomatoes, quartered)
1 T. lemon juice
1 T. balsamic vinegar
1/2 T. olive oil
1/2 t. sugar
salt and pepper to taste
1 hard-boiled egg, sliced

1.     Toss together the parsley, onions, garlic, olives and tomatoes.
2.     In a separate small bowl, mix together the lemon juice, vinegar, oil, sugar, salt, and pepper.  Pour over salad and toss.

3.     Put in a serving bowl and place egg slices on top.

1 comment:

  1. Sounds delicious! Is it really a ratio of 4:1 acid (2 T. vinegar & lemon juice) to oil (1/2 T)?