Insalata di Prezzemolo e Verdure Grigliate

Grilled Vegetable and Parsley Salad

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Preparation info

  • 6–8

    • Difficulty


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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

The Italians regard parsley as an aphrodisiac so the Two Gentlemen of Orvieto I first served this dish to, got rather excited about it (not that Italian males seem to need any help in that direction). You will need to prepare a small quantity of grilled vegetables from the various recipes already given and in addition some crostini (stale are fine). Sorry about all the cross references.

This salad is a good use of leftover grilled vegetables, but is much better with freshly grilled, still warm ones. There is a certain magic about cooked vegetables dressed whilst still warm that a cold assemblage lacks. If you doubt this, try dressing potato salad whilst the potatoes are still steaming.



To make the dressing combine the vinegar and oil in a large salad bowl. Coarsely chop the tomatoes and olives and add, followed finally by the capers. Season with black pepper and a little salt.

To assemble the salad, put the vegetables and parsley in the bowl with the dressing and toss. Pile into mounds on four plates and scatter 2 tbsp of the crispy crumbs on top of each one. The crumbs provide extra texture and absorb excess oil.

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