Middle Eastern Chopped Salad

Middle Eastern Chopped Salad

Middle Eastern Chopped Salad

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Middle Eastern
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 cup chopped, toasted walnuts
  • 2 cups finely chopped Italian parsley (approximately 2 bunches)
  • 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
  • 1/2 cup minced scallion (about 1 bunch)
  • 1 cup peeled, seeded, and chopped tomato (2 large)
  • cup extra virgin olive oil
  • cup fresh squeezed lemon juice
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili flake
  • Kosher salt and coarsely ground black pepper (to taste)
Instructions

Preheat the oven to 325 F.

Place 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.

Remove 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.

Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.

Combine 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.

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