Description
Parsley Salad is a vibrant, fresh, and healthy dish that combines the peppery flavor of parsley with citrusy lemon, olive oil, and other vegetables. Simple to make, it’s a versatile salad that fits in with almost any meal. With its clean, crisp taste, parsley salad is both light and satisfying, making it a perfect addition to a variety of dishes.
Ingredients
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2 cups fresh parsley, finely chopped (flat-leaf or curly)
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2 medium ripe tomatoes, diced
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1 small red onion, thinly sliced
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1/4 cup olive oil
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2 tablespoons lemon juice (freshly squeezed)
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Salt, to taste
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Black pepper, to taste
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Optional:
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1/2 cup bulgur wheat (soaked)
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1/4 cup fresh mint, chopped
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1/2 cucumber, diced
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1/4 cup scallions, chopped
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1/4 cup feta cheese (optional for non-vegan)
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1/4 cup nuts (almonds, walnuts) for crunch
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Instructions
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Prepare the Parsley:
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Wash the parsley well and dry it completely.
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Chop the parsley finely, leaving small pieces that still look fresh.
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Prepare the Vegetables:
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Dice the tomatoes and soak them to remove excess juice.
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Slice the onion thinly and soak it in cold water for 10 minutes to reduce sharpness.
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(If using bulgur, soak it in hot water or lemon juice until soft, then drain.)
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Assemble the Salad:
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In a large bowl, combine the parsley, tomatoes, onion, and any optional ingredients like mint, cucumber, or scallions.
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Add the bulgur if you’re using it.
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Make the Dressing:
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Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
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Pour the dressing over the salad and mix gently to coat.
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Let it Sit:
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Let the salad sit for 10–15 minutes to allow the flavors to meld.
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Serve:
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Garnish with feta or nuts, if desired, and serve chilled or at room temperature.
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Notes
For a gluten-free version, swap bulgur with quinoa.
Add nuts for extra crunch or feta cheese for a creamy contrast.
Parsley salad is best when fresh, but leftovers can last for up to 2 days in the fridge if stored properly.
To prevent sogginess, store the dressing separately and mix it just before serving.
- Prep Time: 10 minutes
- Cook Time: None (unless bulgur is used, then soak for 10 minutes)
- Category: Side Dish, Salad
- Method: No-cook (mixing)
- Cuisine: Middle Eastern, Mediterranean