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Victoria’s Parsley & Walnut Salad (Summer Salad #2)


During the summer months when the house is full of friends, saturday lunch at home is the highlight of the weekend.- I adore long, languid lunches that often turn to dinner.- I love sitting and chatting and serving and sipping and trying and tossing.- How else are we going to maintain friendships? 

Making everything ahead of time, allows me to spend time at the table and not miss one bit of gossip.- Made ahead salads that improve as the day goes on and are perfect served at room temperature. And this one is the best of all. Use curly parsley that will maintain its crispiness and shape. 

Are you imagining sitting under a pergola in the South of France? I am. 

Parsley & Walnut Salad

I love serving this Mediterranean inspired salad as an accompaniment to grilled chicken breasts, sausages or fish. It is also perfect as part of a meze platter with hummus, piri piri & feta and pita breads. Use really good extra virgin olive oil as the flavor will come through. My favorite is the one made with the  Alberquina olive. 

2 cups flat leaf or curly leaf parsley, washed, dried and roughly chopped

1 large tomato, peeled and diced

1 medium cucumber, diced

1/2 red onion, diced

1 cup walnuts

2 tablespoons fresh lemon juice

1/4 cup olive oil

Salt and pepper to taste

In a bowl, toss together the parsley, tomato, cucumber, onion and walnuts. In a small dish, whisk together the lemon juice  with the olive oil, season with salt and pepper and pour over the salad. Toss to combine well. 


Photos by Eric Striffler