Recipe courtesy of Sara Moulton

Parsley Walnut Salad

  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 8 salad servings
Save Recipe


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


  1. 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.
  2. Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain.
  3. 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.
  4. *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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes

Feta Olive Salad

Curried Egg Salad

Grilled Ratatouille Salad

Summer Corn Salad

Antipasto Pasta Salad

Mixed Salad with Mustard Vinaigrette

Simple Salad with Balsamic Vinaigrette

🤤 More Drool-Worthy Recipes