Parsley and Walnut Salad

Parsley and Walnut Salad
Parsley, often relegated to the role of a garnish, gets the starring role in this refreshing salad. (Victoria de la Maza)
Parsley salad—yes, parsley—is delicious and refreshing. Rinse the parsley well in a colander and only use the soft leaves for the salad, saving the stems to enhance broths or soups.
Serves 4
  • 4 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper to taste
  • 2 cups curly parsley, stems removed
  • 2 cups flat-leaf parsley, stems removed
  • 1 cup diced tomatoes
  • 1 cup walnuts, roughly chopped
  • 4 scallions, finely sliced
In a salad bowl, whisk together the olive oil, vinegar, and lemon juice. Season with salt and ground pepper.

Add the parsley, tomatoes, walnuts, and scallions. Toss well and serve.

Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at
Related Topics