Mediterranean cuisine just wouldn’t be the same without parsley salad. With its wholesome ingredients like tomatoes, parsley, and millet, this salad is perfect for a light lunch or dinner. It’s no wonder we’ve grown to love it so much in the States. It’s not only refreshing, but also because it’s healthy and you don’t need much time to prepare it. Read below to find just how to make this classic home.
Quick Recipe for Parsley Salad
Mediterranean cuisine is known for its healthy dishes, which include lots of vegetables, fresh herbs, and olive oil. No wonder the dishes from this region are so popular. Among its many delicious recipes is the parsley salad. A simple salad, it is not without its accolades and benefits! This salad is a amolgoration of vegetables and herbs, which are rich in vitamins and minerals. Millet is also gluten-free, which is why gluten-free guests can also enjoy parsley salad!
If you’d like to make the salad, you won’t need much time or many ingredients. From preparation to setting the table, you’ll need a maximum of 20 minutes. While the millet is cooking, you can use the time to chop the remaining ingredients and prepare the dressing. Once each part of the salad is ready, toss them all together and enjoy your parsley salad.
By the way, our parsley salad is a complete meal for both lunch and dinner. Depending on your taste, you can customize the salad with additional ingredients such as cucumber or fresh mint. Feta will add a particularly briny yet creamy not, and if millet isn’t your thing, you can substitute the grain with couscous or bulgur. Try out what you like best and you may find that parsley salad becomes a regular on your menu.
If you need a quick meal, salads are always a good option. If your taste buds are craving something unusual, we recommend our raspberry-tomato salad. If you prefer something more classic, then our summer salad with grilled peaches is a good choice. And how about a protein boost with our chickpea potato salad?
Parsley Salad
Ingredients
- ½ cup millet
- 1 pinch salt
- 2 bunches flat-leaf parsley
- 1 garlic clove
- 1 red onion
- 1¼ cups tomatoes diced
- 1 organic lemon
- 2 tbsp olive oil
- freshly ground black pepper
- walnuts or unsalted pistachios optional
Instructions
- Bring salted water to a boil in a pot. Rinse the millet in a sieve under running water and cook it for about 15 minutes. Then drain the millet in a sieve and let it cool.
- Wash and finely chop the parsley while the millet is cooking. Peel and finely chop the garlic. Peel the onion and cut it into thin strips. Then wash the tomatoes and dice them.
- Wash the lemon thoroughly. Grate the zest and squeeze out the juice.
- In a bowl, combine the olive oil with lemon juice and zest, and salt. Then add the tomatoes, parsley, chopped garlic, and onion and mix in the millet.
- Finally, season with freshly ground black pepper and serve with walnuts or unsalted pistachios, if desired.