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Skip the lettuce and try this parsley salad that takes just 15 minutes to put together and is packed with Mediterranean flavor. It’s a delicious and refreshing summer staple topped with juicy tomatoes, crunchy cucumbers, and a zesty lemon vinaigrette.

Serve it with a classic Italian dinner like my vegetarian stuffed shells or this bechamel veggie lasagna.

Parsley salad with tomatoes, cucumber, red onions, and dressing on a white plate on a yellow background.
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Parsley isn’t just for garnishing! It is a nutritious leafy vegetable that can be used much the same as lettuce or spinach.

Reader rating

★★★★★

“This is a very nice recipe with Italian Parsley as the star!! Easy to prep and everyone squealed with delight!” —Dr. Clickk

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Parsley salad with tomatoes, cucumber, red onions, and dressing on a white serving plater on a yellow background.
Add a pop of protein to this salad like we do in this cottage cheese salad!

Key Ingredients

This meal comes together quickly with just a little chopping and mixing. This is just an overview – jump to the recipe for all of the measurements and full instructions!

  • Parsley: I use flat Italian parsley because it has more flavor than its curly parsley counterpart and has a wider surface area to hold the delicious dressing. Just be sure to remove the stems!
  • Tomato: You can use Roma, cherry, or beef steak tomatoes. Any will work, but the Roma and cherry tomatoes are sweeter, which is my preference.
  • Cucumber: You could use mini, English, or standard cucumbers. I do not peel my cucumbers (part laziness, part added nutrients with the skin), but you definitely can.
  • Red Onion: Slightly sweet and so bright and beautiful!
  • Feta: Opt for a block of feta that you cube or crumble yourself. Pre-crumbled feta has anti-caking agents that give it an odd flavor.

curly or Italian parsley

Most people are used to seeing curly parsley, which is what is used as a garnish on dishes. It is pretty flavorless. But Italian parsley is where the flavor is at! Italian parsley has a flat appearance and a smooth texture. It also has a much more robust flavor, making it perfect for salads.

Close up image of the parsley salad with tomatoes, cucumbers, feta, and red onion.
Parsley salad with tomatoes and cucumber on a white platter
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15-Minute Mediterranean Parsley Salad Recipe

4.67 from 6 ratings
By: Sarah Bond
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings
Skip the lettuce and make this 15-minute parsley salad, loaded with fresh veggies and a lemon vinaigrette for fresh Mediterranean flavor.

Ingredients 

Salad

  • 4 cups Italian parsley leaves, aka flat-leaf parsley, stems removed
  • 1 cup sliced cucumber
  • 1 cup chopped tomato
  • ½ cup sliced red onion
  • ½ cup cubed feta

Dressing

  • ¼ cup extra virgin olive oil, 60 mL
  • 2 Tbsp lemon juice, 30 mL
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • ¼ tsp each salt and pepper
  • 2 cloves garlic, minced
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Instructions 

  • Prep Salad: Wash and cut all Salad ingredients, then transfer to a large mixing bowl.
  • Dressing: Whisk together all Dressing ingredients.
    A fork in a glass bowl mixes a yellow and brown liquid mixture, possibly a sauce or dressing for a parsley salad, on a yellow background.
  • Toss: Drizzle dressing over salad then gently toss together.
    A glass bowl of parsley salad featuring sliced cucumbers, tomatoes, red onions, and cubes of feta cheese sits on a yellow background.

Notes

Best to store dressing and salad separately if making ahead, although the parsley stands up better to storage than most other salads! Will keep in the fridge for about 3 days.
To meal-prep this salad for the week ahead, I recommend chopping all of the vegetables and storing them separately from the parsley. This prevents the liquid from soaking the parsley while it is stored. Then, make and store the dressing in a sealed container and use it each day you enjoy the salad.
To make this for a potluck or friend’s house, make the salad as directed, but keep the dressing separate until you arrive at the party. This way, you can either add it to the salad for a freshly tossed salad, or people can add the amount of dressing they want to their serving.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 8.6g | Protein: 4g | Fat: 15.1g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 293mg | Potassium: 516mg | Fiber: 3.1g | Sugar: 2.9g | Calcium: 114mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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4.67 from 6 votes (2 ratings without comment)

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8 Comments

  1. Nicole says:

    This looks incredible! Can’t wait to try it!

    Reply
  2. dr clikk says:

    5 stars
    A note from Dr. Clikk’s wonderkitchen: This is a very nice recipe with Italian Parsley as the star !! Easy to prep and everyone squealed with delight ! Earthy !

    Reply
    1. Sarah Bond says:

      So happy to hear it! one of my favorite fun uses for parsley. Enjoy! 😀

  3. Christine says:

    3 stars
    Quite good though not my fave dressing. In hindsight I should have just mixed enough dressing into the portions of salad we were using because once it’s mixed, like most salads, it does not keep well in the fridge.

    Reply
  4. Nisha says:

    5 stars
    Didn’t have feta so I used paneer and added some chickpeas for extra protein, and it turned out so well! Tastes amazing!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, Nisha! Chickpeas on salads are my favorite (especially when they’re roasted!)

  5. Patricia says:

    5 stars
    I’m eating this right now. Now, you have to understand, I fell in love with parsley when I was 3 years old. And I’ve been taking it off people’s plates ever since. For me not to try this recipie would be abominable. These flavors with the garlic & mustard in the dressing is superb. Thank you!

    Reply
    1. The Live Eat Learn Team says:

      Nothing better than hearing this Patricia, thank you!