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Parsley Walnut Salad




Source of Recipe


Recipe courtesy Nicole Aloni


List of Ingredients




2 bunches fresh parsley
1 cup pitted kalamata, Greek, or nicoise olives (about 1 1/4 cups with pits)
1 cup walnuts, toasted*
1 bunch green onions
2 large tomatoes, peeled and seeded
1/3 cup good-quality extra virgin olive oil
1/3 cup fresh lemon juice
1/2 teaspoon cumin powder
1/2 teaspoon red pepper flakes
Kosher salt
Freshly ground coarse black pepper

Recipe



Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely chopped, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for other textures.
Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain.
Combine all of the chopped ingredients in a large wooden bowl. Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine. Add salt and pepper, to taste.