Mediterranean Parsley Salad Recipe Card
A deliciously refreshing side dish that goes with just about any main dish. Perfect as a summer salad for lunch or dinner.
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Servings: 6 people
Calories: 110kcal
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 Tbsp 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 Tbsp olive oil
- ¼ tsp Kosher salt
- 1 Tbsp lemon fresh squeezed
- ⅛ tsp. pepper cracked
- ⅛ tsp 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
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. 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.
Nutrition
Calories: 110kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 202mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1490IU | Vitamin C: 26.4mg | Calcium: 61mg | Iron: 1.3mg
