Recipe courtesy of Sara Moulton

Parsley Walnut Salad

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