Middle Eastern Chopped Salad
This vibrant chopped salad delivers a bright, herbaceous punch with crisp parsley, briny niçoise olives, and juicy tomatoes, all brought together by a zesty dressing of lemon, olive oil, and warm cumin. The toasted walnuts add a satisfying crunch, while a hint of chili flake lends a subtle, lingering heat. It’s a refreshing yet deeply flavorful dish that balances textures and tastes effortlessly, making it a standout at any table. Perfect for warm days or as a light meal, it’s as nourishing as it is delicious.
Ingredients
- walnuts1.0 cup
- parsley2.0 cups
- niçoise olives0.75 cup
- scallion0.5 cup
- tomato1.0 cup
- extra virgin olive oil1.0 cup
- squeezed lemon juice1.0 cup
- cumin powder0.5 teaspoon
- chili flake0.5 teaspoon
- kosher salt and coarsely ground pepper8.0 servings
Nutrition
Directions
- 1
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop coarsely.
- 2
Finely chop the parsley leaves and tender stems to yield about 2 cups.
- 3
Pit and roughly chop the niçoise olives.
- 4
Thinly slice the scallions, using both white and green parts.
- 5
Dice the tomatoes into small cubes, discarding excess seeds and juice.
- 6
In a large bowl, combine walnuts, parsley, olives, scallions, and tomatoes.
- 7
In a small bowl, whisk together olive oil, lemon juice, cumin, chili flakes, salt, and pepper.
- 8
Pour the dressing over the salad and toss well to coat. Let sit 5 minutes before serving.
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