This is a variation on the popular tabbouleh salad only without the bulgur wheat. Fresh and light, it’s perfect for the palate of early summer when bright and bold flavors satisfy the yearning for greens and acidic tastes. Adding tomatoes, Kalamata olives or an herb such as basil or mint would also make for a nice combination.
I use this as a salad sometimes because the parsley is so full of vitamins and all things good for you and other times I find it’s perfect as a salsa of sorts for grilled chicken, pork or a firm fish.
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped parsley, lightly packed
1 cucumber; peeled, seeded and diced into 1/4 inch pieces
1 red pepper; seeded and cut into 1/4 inch pieces
6 oz. Feta cheese
In a small bowl, combine the lemon juice, vinegar, olive oil, salt and black pepper. Combine the rest of the ingredients in a medium sized bowl and pour the dressing over the top. Mix well and let sit for 1/2 hour.
Serves 4-6
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