This delicious salad is designed around a base of Flat Leaf Italian Parsley. Parsley has an enormous amount of nutrients and a vibrant taste; it was considered sacred to ancient Romans and Greeks. My favorite Auntie, Zia Vincenza, shared this recipe with my grandmother many moons ago. I discovered it a few years ago and have been making it for myself ever since. I use California Green and Black Olives, however the original recipe calls for Gaeta and Green Sicilian Olives. I hope you enjoy this delicious dish as a salad, a condiment or as the vegetable in tasty summer pasta.
1 bunch Flat Italian Leaf Parsley
2 Roasted Red Peppers
½ cup pitted Olives
1 tablespoon Cold Pressed Extra Virgin Olive Oil
Salt & Pepper (to taste)
Clean the parsley, remove the larger stems and roughly chop the leaves; place in a bowl and set aside. Cut the previous roasted red peppers into bite size pieces. Purchase canned peppers or make them yourself (click here for recipe). Toss the peppers in with the parsley. Roughly chop the pitted olives and add to the salad. Drizzle in the olive oil and salt and pepper to taste. Serve and enjoy!
“Zia Vincenza’s Parsley Salad” by Liz Conforti, Forget What You Know About Wheat(c) 2015
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