Parsley Salad

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 2 cups flat-leaf parsley leaves
  • 1 red onion, thinly sliced
  • 1 red ripe tomato, seeded and diced
  • 2 tablespoons verjus or rice vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • Crushed hot red pepper

Toss the parsley, red onion, and tomato with the verjus and the olive oil. Season with salt, black pepper, and a pinch of hot pepper.