Parsley salad

It's difficult to think about parsley as the main ingredient in a dish rather than a garnish, but it's great as the star of this salad.  The kalamata olives help too :-)

PARSLEY SALAD

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

serves 4-6

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.