St. John’s Parsley and Onion Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

St. John’s in London is one of my favorite restaurants anywhere. It is all about simplicity without pretension, and using fresh ingredients without claiming to have invented the idea. They know these two concepts have been in England for centuries.

I have taken the liberty of adding mint.


  • 1 large red onion, peeled
  • 2 cups flat or Italian parsley leaves, washed, spin-dried
  • ¼ cup large salted capers, prepared as
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup extra virgin olive oil
  • ½ teaspoon sea salt
  • 2 tablespoons chopped fresh mint
  • freshly ground black pepper


Drain the capers and put them in a bowl with the lemon juice, zest, and olive oil.

Slice the onions crosswise 1/16-inch thick and put them in a bowl, dividing them into rings. Add the sea salt and mint and toss. Cover and set aside for 10 minutes.

Add the parsley to the onion bowl, and then add everything in the caper bowl to the onion and parsley. Grind lashings of black pepper into the bowl, toss briefly, and serve with big slabs of hot grilled country bread.