Parsley Walnut Salad

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

Directions

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.

*To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.