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 http://greek.food.com/recipe/parsley-salad-171941
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.