Return to Main Recipes Page/Return to Home Page
1/4 cup extra-virgin olive oil
In a small bowl, make the dressing: Whisk together olive oil, lemon juice, and salt and pepper to taste.
In a large bowl, combine the flat and curly-leaf parsley and the mint. Drizzle with dressing, and toss to combine. Garnish with cheese and olives. Serve immediately.
Poster's Notes:
Posted by Judith Amrani
Nutritional Info Per Serving: N/A
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1 medium bunch fresh flat-leaf parsley, leaves only (4 cups packed)
1 medium bunch fresh mint (preferably spearmint), leaves only (2-1/2 cups packed)
5 ounces Feta cheese, crumbled (1 cup)
24 pitted Kalamata olives
Even after the many mint suggestions we had recently, it was not enough to help me "cope" with the masses of mint my herb garden is producing. While searching for something I had seen on Martha Stewart's show, I found this recipe at her website. I have not tried it, but it looks promising, sort of like Tabouleh/tabouli with out the bulghur.