We usually don’t think about building a salad around parsley unless it is tabbouleh, but with this dish, you’ll never think of it as just a tired old herb again. This robust salad has thoroughly Mediterranean ingredients—oil-cured black olives, garlic, capers, anchovies, olive oil, lemon juice, and Pecorino Romano cheese—and it is fantastically delicious. Flat-leaf parsley has much stronger aromatic oils and a stiffer texture than its curly-leafed cousin, which helps it stand up well to these other powerful flavors.
Parsley Salad with Olives and Capers
- ½ cup oil-cured black olives pitted and halved
- 1 cup flatleaf parsley coarsely chopped
- ½ cup red onion, coarsely chopped
- 4 tbsp capers rinsed
- 2 large garlic cloves finely chopped
- 5 anchovy filets chopped
- 1 lemon zested
- 1/4 cup olive oil
- lemon juice to taste
- Salt and freshly ground pepper to taste
- Thin slivers of Pecorino Romano cheese
- Toasted bread, brushed with olive oil, for serving
- Just before serving, combine the olives, parsley, onion, capers, garlic, anchovies, and lemon zest in a bowl, and toss well to combine. Add the olive oil and black pepper, and mix well. Add lemon juice and salt to taste (the capers and anchovies are very salty, so you may need only a small amount, or even none at all).
- Spoon onto a serving plate, scatter with Pecorino Romano, and serve with toasted bread.
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