Here’s a Lebanese-inspired recipe for a fresh green parsley salad with tomatoes and pine nuts:
- 2 cups fresh parsley leaves, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Rinse the parsley thoroughly under cold water and pat dry with paper towels. Remove any tough stems and finely chop the parsley leaves.
- In a mixing bowl, combine the chopped parsley, cherry tomatoes, toasted pine nuts, and thinly sliced red onion.
- In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil to make the dressing. Season with salt and pepper to taste.
- Pour the dressing over the parsley salad mixture and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- Transfer the salad to a serving dish and garnish with additional pine nuts if desired.
- Serve immediately as a refreshing side dish to accompany your Lebanese meal.