This Mediterranean parsley salad is a great addition to any summer menu. It's light, refreshing, and easy to put together. There is such a great combination of ingredients that makes this salad tasty and beautiful. Parsley takes center stage. Not the forgotten herb, a garnish. NO! Here, parsley is the STAR of the show. By the way, did you ever wonder why parsley is used as a garnish? Well... apparently it's an ancient custom dating back to the Middle Ages. Parsley was used as a breath cleanser after a heavy meal.
Parsley history:
Throughout history, parsley is central to key rituals. For example, in Ancient Greece parsley was a funerary herb. The phrase "he is in need of parsley" meant that the person was close to death. On a more cheery note, parsley was also used to decorate crowns for athletes. In the Hebrew celebration of Passover, due to its slightly bitter taste, parsley symbolizes the bitterness and harshness of slavery.
Catherine di Medici supposedly took parsley to France from her native Italy when she married Henry II. The Romans took it to England during their military campaign, and consequently the English took it to the Americas.
Parsley has been cultivated for centuries. It's native to the Mediterranean. The word parsley is derived from two Greek words: petro meaning rock and selinon meaning celery. Yes, parsley is related to celery. Although the ancient Greeks and Romans did not eat parsley, they did plant it as fodder for horses.
It's oh so healthy
Parsley is extremely nutritious, more so than any of the other salad greens that usually make an appearance. To begin with, parsley is rich in potassium, which is important in maintaining a healthy heart. Parsley is also rich in antioxidants, and other vitamins. All in all, this Mediterranean cuisine is nutritional delight.
Mediterranean parsley salad combines lots of healthy ingredients. It's a perfect vegan dish. Sumac gives it a nice tang, while the currants provide sweetness. I love making this Mediterranean parsley salad because it is so different from the usual garden variety salad paraded at picnics and other gatherings.
Step by step photos:
- Gather all your ingredients and measure them out and have them chopped and sliced.
- In a small bowl combine the olive oil, lemon juice, salt, pepper and sumac.
- Whisk the olive oil mixture vigorously until well combined.
- In a large bowl add all the parsley, red onion, tomato, feta cheese dried currants (or dried cranberries), mint and chili pepper (jalapeño).
- Stir to combine the item in the large bowl.
- Add the olive oil mixture right when you are ready to serve. Enjoy!
Frequently asked questions:
- Can I make this salad ahead? You can make it one day ahead or to take to a picnic but do not add the dressing until ready to serve. So if you are taking this salad along, pack the parsley mixture, cheese and dressing in separate containers.
- How long will it keep? I only like to serve this fresh. The salad can be eaten the following day if you have a little left over but it is much better eaten as fresh as possible.
- Can I freeze parsley salad? No, do not freeze this dish it will completely wilt the greens and tomato.
So next time you are invited to a picnic or dinner party, just announce: "I am bringing Mediterranean parsley salad." I love pairing this salad on the side when I serve Tortilla Española (Spanish potato pie) or Pork Chops in Morel Mushroom Sauce (for a non-veggie option).
*For a paleo and vegan diet option, omit the feta cheese.
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📖 Recipe
Mediterranean Parsley Salad Recipe Card
Ingredients
- 1 ½ cup parsley 1 bunch, roughly chopped
- ½ cup red onion thinly sliced, into ¼ half moons
- 2 Roma tomatoes seeded and diced
- ¼ cup feta crumbled
- 2-3 tablespoon currants died or dried cranberries also work well
- 4-6 mint sprigs fresh chopped ( 18-24 leaves)
- 1 green chili minced, fresh chopped, jalapeño will work: cored and seeded
- 3 tablespoon olive oil
- ¼ teaspoon Kosher salt
- 1 tablespoon lemon fresh squeezed
- ⅛ teaspoon pepper cracked
- ⅛ teaspoon sumac
Instructions
- In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
- In a salad bowl toss together parsley with the rest of the ingredients.
- Add the olive oil mixture and toss until completely coated.
- Serve immediately.
Notes
- Can I make this salad ahead? You can make it one day ahead or to take to a picnic but do not add the dressing until ready to serve. So if you are taking this salad along, pack the parsley mixture, cheese and dressing in separate containers.
- How long will it keep? I only like to serve this fresh. I have eaten some following day if I have a little left over but it is much better eaten as fresh as possible.
- Can I freeze parsley salad? No, do not freeze this dish it will completely wilt the greens and tomato.
allie @ Through Her Looking Glass says
I always love learning the history here Analida. What a great parsley salad and so pretty too.
Analida says
Thanks Allie. I am a history nerd, what can I say? 🙂
Lisa says
I love all the info about parsley. I had heard that parsley is the antidote to garlic breath but I've never put it to the test. I love the taste of parsley - your salad looks lovely!
Analida says
Thanks Lisa. 🙂
hunk mabel says
Never knew parsley was derived from petro and selinon. The early Romans really missed the vitality obtained from the consumption of parsley.
Camelia Tory says
So I’m taking Mediterranean parsley to my next dinner party, would come back to give you feedback on how it turned out.
Cheryll McDowell says
Is the green Chile in this recipe a Bellpepper or is it a jalapeño chili or a poblano chili Thank you.
Analida says
Hi Cheryll, I like to use jalapeño with the seeds removed. If you like a little more heat a Serrano is nice too, also with the seeds removed. Thanks!
sheenam | thetwincookingproject says
Looks really yummy and easy.
Leola says
Made it for my partner and I for lunch during our workday, we both liked it a lot. I thought 1/4 of jalapeno was plenty and skipped the dried fruit (fruit and veggies in the same meal make an uncomfortable air bubble in my stomach). It was a perfect recipe for me to use the parsley, tomato (not roma), red onion and hot pepper I got from my farm share, and the mint leaves from the pot on our deck. Thank you Analinda
Leola says
oh and I forgot to mention that we didn't have feta cheese, just shaved a bit of the hard cheese we had in the fridge. Use whatever is fresh, local, in season and already in your home is an environmentally friendly way to cook and eat healthy
Analida says
I am so glad you liked the recipe!
Analida says
Thank you so much for your kind words. I am so glad you enjoyed it!
Daun says
Unexpectedly delicious! The flavors are spectacular together! It is a new family favorite!!!!!!!
Analida says
Thank you so much Daun! I am glad you and your family enjoyed the salad!
Gwynn Galvin says
This salad was so refreshing and delicious. I especially loved the combination of fresh mint and green chili!
Analida says
Thank Gwynn! This is our favorite summer salad!
Amy Liu Dong says
It is delicious, easy to make, and is healthy. I mean, what can you ask for? This is a complete package waiting for you to make a move, this is amazing!
Analida says
Thanks Amy! I am glad you enjoyed the recipe!
Jeff says
Other than replacing currants with golden raisins, I made this according to the recipe. (I did use an herbed chèvre instead of the feta, too.) Still, a perfect, refreshing, delicious salad. I was also glad to be able to use the sumac I had in the back of the spice cabinet. Nicely balanced and so satisfying. Thanks.
Analida says
Thanks for sharing! I like to use dried cranberries in this recipe also.