Monday, March 5, 2012

Parsley Salad

Out of lettuce, but still want a salad? This salad is especially nice in summer, when there's lots of fresh parsley in the garden, but the lettuce pickings are getting slim. However, here it is, beginning of spring, and I find I have tomatoes, black olives, feta cheese, and parsley on hand. This salad is a mix of strong flavors, so I've used a subtle dressing to let those flavors shine through. Pair this with an assertive main dish - seasoned pork or pasta come to mind.


1 cup black olives
1 cup tomatoes, either cherry tomatoes, or tomatoes cut into olive size pieces
1 cup parsley leaves, either flat Italian style or curly style
1/2 cup feta or other crumbled cheese
1 tablespoon extra virgin olive oil
1 tablespoon vinegar
1 teaspoon balsamic vinegar

Directions:  Mix olives, tomatoes, parsley, and feta together in a bowl. Mix the olive oil together with the two vinegars in a separate bowl or jar. Whisk or shake to blend the dressing, then pour over the salad. Toss to mix every together.

Serves 2 to 3

Stealthy Cooking Tip: I used black olives, cherry tomatoes, Italian parsley, and feta because those are the ingredients I had available in my refrigerator. Feel free to use any type of olive, tomato, parsley, or crumbled style cheese that you have available and that you like. If you like it, chances are you'll eat more of it!

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