Middle Eastern Chopped Salad

Name: Middle Eastern Chopped Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 cup Walnuts (1 cup chopped, toasted walnuts); 2 cup Flat Leaf Parsley (2 cups finely chopped Italian parsley (approximately 2 bunches)); ¾ cup Olives (3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)); ½ cup Green Onion (1/2 cup minced scallion (about 1 bunch)); 1 cup Vine Ripened Tomato (1 cup peeled, seeded, and chopped tomato (2 large)); 1 cup Extra Virgin Olive Oil (cup extra virgin olive oil); 1 cup Lemon (cup fresh squeezed lemon juice); ½ tsp Cumin Powder (1/2 teaspoon cumin powder); ½ tsp Red Pepper Flakes (1/2 teaspoon red chili flake); 0 pieces Rock salt (Kosher salt and coarsely ground black pepper (to taste))

30 minMiddle Eastern

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Preheat the oven to 325 F.
2Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
3Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.
4Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
5Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.