15-Minute Mediterranean Parsley Salad Recipe

Parsley salad with tomatoes and cucumber on a white platter

4.67 from 6 ratings

15-Minute Mediterranean Parsley Salad Recipe

Skip the lettuce and make this 15-minute parsley salad, loaded with fresh veggies and a lemon vinaigrette for fresh Mediterranean flavor.

Prep Time15

Total Time15

Course: Salads

Cuisine: American, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Low Calorie, Low Lactose, Vegetarian

Keyword: parsley cucumber salad, parsley salad, parsley tomato salad, recipes using parsley, recipes with parsley

Servings: servings

Author: Sarah Bond

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

Instructions

Prep Salad: Wash and cut all Salad ingredients, then transfer to a large mixing bowl.
Dressing: Whisk together all Dressing ingredients.
Toss: Drizzle dressing over salad then gently toss together.

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