Parsley Salad with Tahini Dressing

Although called a salad, this is really a Greek dip for serving with pita bread. I sometimes add toasted pine nuts to the mixture, but they are not part of Nicholas Stavroulakis’s version of this recipe from the town of Edirne.

If you don’t have green onions, you may use ¼ cup chopped fresh chives instead. The tahini dressing also is excellent slathered on sliced cucumbers and tomatoes.