SERVES 6 to 8
This is one of those recipes that makes everyone think you’re a genius because it tastes so good (while inside you know the real secret: lots of chopping). Bright and crunchy, it’s ridiculously healthy—without tasting like it’s ridiculously healthy—and it’s so friendly and eager to please. Cut the recipe in half if you don’t want leftovers or double it up to share at a potluck.
INGREDIENTS
DRESSING:
• 1 cup fresh parsley leaves, minced (about 1/4 cup)
• juice of 2 lemons (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sumac (optional)
• 1/3 cup extra-virgin olive oil
• salt and black pepper, to taste
SALAD:
• 2 medium cucumbers, peeled
• 2 medium green peppers, seeded
• 3 medium tomatoes
• 1/2 medium red onion
• 1 bunch radishes, tops removed
• 1 can (6 ounces) large black pitted olives
Make this recipe your own! Add other raw veggies like slivered red cabbage, fennel, or a few hot peppers. Toss in green olives instead of black, or roasted red peppers instead of raw. The only requirement? Chop everything into equal-sized dice, so no one taste dominates.
DIRECTIONS
1. Chop the parsley and place it in a medium bowl. Add the lemon juice, garlic, cumin, paprika, oregano, and sumac. Whisk until blended, then slowly drizzle in the oil, stirring vigorously. Season with salt and pepper, taste, then adjust seasonings.
2. Dice all the vegetables into roughly the same size—a 1/4-inch dice is nice—and place in a large mixing bowl. Slice the olives and add them to the bowl.
3. Pour the dressing over the salad and toss with two wooden spoons until the vegetables are coated. Taste and adjust seasonings.
YOU KNOW HOW YOU COULD DO THAT?
Same directions, different ingredients.
MAKE FRENCH-ISH DRESSING!
• 1 cup fresh parsley leaves, minced (about 1/4 cup)
• juice of 2 lemons (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 tablespoon Dijon mustard
• 1 teaspoon dried thyme leaves
• 1/3 cup extra-virgin olive oil
• salt and black pepper, to taste
MAKE ITALIAN-ISH DRESSING!
• 1 cup fresh parsley leaves, minced (about 1/4 cup)
• 4-5 fresh basil leaves, minced (about 2 tablespoons)
• 1/4 cup balsamic vinegar
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon crushed red pepper flakes
• 1/3 cup extra-virgin olive oil
• salt and black pepper, to taste
