adapted from http://greek.food.com/recipe/parsley-salad-171941
Best served on same day it's made, but also fine the next day.
4 oz flat-leaf parsley leaves, chopped roughly (about 2 bunches) (curly parsley is also fine)
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup kalamata olives, pitted and sliced
1 cup chopped tomato (I use 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.