Middle Eastern Chopped Salad

Middle Eastern Chopped Salad


  • 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)


  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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