Middle Eastern Chopped Salad

Remove the stems from the fresh parsley and mince the leaves finely using a sharp chef's knife or a food processor, taking care not to over-process into a paste.

Ingredients

240 mL of Parsley

Equipment

Chefs Knife

Food Processor

Using a knife, roughly chop the olives, the cooled mixed nuts, the walnuts, and the green onions into a uniform dice.

Ingredients

Mixed Nuts

Walnuts

120 mL of Olives

60 mL of Green Onions

15 mL of Olive Oil

Equipment

Chefs Knife

Cutting Board

Dice the tomatoes and drain any excess liquid. In a large bowl, combine the chopped tomatoes, parsley, olives, nuts, and green onions.

Ingredients

Mixed Nuts

Parsley

Olives

Green Onions

Olive Oil

475 mL of Tomato

Equipment

Bowl

Drizzle the olive oil and fresh lemon juice over the salad. Sprinkle with ground cumin, red pepper flakes, salt, and black pepper, then toss gently to combine.

Ingredients

Olive Oil

15 mL of Lemon Juice

2½ mL of Ground Cumin

1¼ mL of Red Pepper Flakes

2½ mL of Salt And Pepper

Olives

Equipment

Wooden Spoon