Middle Eastern Chopped Salad Recipe

Name: Middle Eastern Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup toasted walnuts chopped; 2 cups Italian parsley finely chopped, approximately 2 bunches; 3/4 cup kalamata chopped, pitted, Greek, or nicoise olives, about 1 1/4 cups with pits; 1/2 cup scallion minced, about 1 bunch; 1 cup tomato peeled, seeded, and chopped, 2 large; 1 cup extra-virgin olive oil; lemon juice cup fresh squeezed; 1/2 teaspoon cumin powder; 1/2 teaspoon red chili flake; kosher salt; coarsely ground black pepper

Servings: persons

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

1
Preheat the oven to 325u00b0 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 puree 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.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup toasted walnuts chopped, 2 cups Italian parsley finely chopped, approximately 2 bunches, 3/4 cup kalamata chopped, pitted, Greek, or nicoise olives, about 1 1/4 cups with pits, 1/2 cup scallion minced, about 1 bunch, and more.

Yes, Middle Eastern Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions