Arab Parsley Salad
A refreshing and vibrant Middle Eastern salad bursting with the crisp freshness of flat-leaf parsley, juicy tomatoes, and a zesty lemon-olive oil dressing.
Ingredients
- •4 large bunches flat-leaf Italian parsley, washed and thoroughly dried
- •3 medium ripe tomatoes, finely diced
- •1 medium cucumber, finely diced
- •1/4 cup fresh mint leaves, finely chopped
- •1/4 cup extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon freshly ground black pepper
- •1 small clove garlic, minced (optional)
Instructions
- 1
Wash the parsley thoroughly in cold water and dry it completely using a salad spinner or by patting it gently with clean kitchen towels to prevent a watery salad.
- 2
Remove and discard the thick, woody lower stems of the parsley, then finely chop the remaining leaves and tender stems.
- 3
Place the finely chopped parsley, diced tomatoes, diced cucumber, and chopped mint into a large mixing bowl and toss gently to combine.
- 4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, black pepper, and minced garlic until the dressing is well emulsified.
- 5
Pour the dressing over the salad just before serving, toss thoroughly to coat all the ingredients evenly, and serve immediately for the best texture and flavor.
💡 Chef tips
- Always dry your parsley completely after washing so the dressing clings to the herbs instead of pooling at the bottom of the bowl.
- If making ahead of time, chop all the vegetables and herbs and store them separately in the refrigerator, but do not add the salt and dressing until just before serving to prevent the vegetables from releasing too much water.
- For an extra layer of flavor, you can add a pinch of sumac to the dressing or sprinkle it over the top of the salad right before serving.
✅ How it should turn out
The finished salad should look vividly green and colorful with bright red tomatoes, smelling strongly of fresh herbs and citrus, and tasting crisp, bright, and refreshingly tart.