Middle Eastern Chopped Salad

Ingredients:

• 1 cup chopped, toasted walnuts
• 2 cups finely chopped Italian parsley (approximately 2 bunches)
• 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
• 1/2 cup minced scallion (about 1 bunch)
• 1 cup peeled, seeded, and chopped tomato (2 large)
• cup extra virgin olive oil
• cup fresh squeezed lemon juice
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili flake
• Kosher salt and coarsely ground black pepper (to taste)

Instructions:

1. Preheat the oven to 325° F.
2. Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
3. Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to purée it. The parsley should form a fluffy base for the other textures.
4. Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
5. Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.

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