Parsley salad

Parsley salad | A Sweet Muddle

Together with the changing back of the clocks on the weekend, there has been a noticeable shift in the weather here in Sydney as the arrival of Autumn is becoming more and more evident.  We’re being greeted by cooler mornings and evenings however for the moment at least, the days still have a nice warmth to them.

While the warmer weather lingers, I thought I’d share this Parsley salad with you.  I’ve been enjoying it quite a lot over the past summer, mostly as a side to some steamed fish, but it also works with chicken, steak, lamb or halloumi. 

I love the simplicity of this salad, and find the zestiness of the lemon and saltiness of the capers add some unexpected flavours to the mix while keeping it light and fresh.

Parsley salad | A Sweet Muddle

The recipe for this Parsley salad comes from an old, 2005 edition of a Marie Claire branded cookbook by Michelle Cranston called ‘Luscious’.  While the cookbook is now out of print, I was pleased to discover that the recipe has not been lost forever.  It, together with a selection of recipes from the book, can now be found in Michelle Cranston’s latest cookbook Marie Claire Summer.

Whether you’re kissing goodbye to the warmer weather for another year, or welcoming the arrival of Spring, this is one salad you should definitely try.  Enjoy x

Parsley salad

Serves 4
A light, fresh herb and tomato salad complimented by salty capers and zesty citrus flavours

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For the salad
  1. small bunch of flat leaf parsley, roughly chopped
  2. 250g cherry or grape tomatoes, halved
  3. 20g chives, cut into 3 cm pieces
  4. 1/2 red onion, finely sliced
  5. 2 tbsp salted capers, rinsed
  6. zest of 1 lemon
For the dressing
  1. juice of 1/2 lemon
  2. 1-2 tbsp extra virgin olive oil
  3. salt and pepper to taste
  1. Mix the parsley, tomatoes, chives, onion, capers and lemon zest in a salad bowl.
  2. For the dressing, put all the ingredients into a clean jar, secure the lid and shake well to combine. Adjust the seasoning for the dressing if required, then drizzle enough of the dressing over the salad to lightly coat the ingredients and toss well.
  3. Serve immediately.
Adapted from Luscious by Michelle Cranston
Adapted from Luscious by Michelle Cranston
A Sweet Muddle


2 Comments on Parsley salad

  1. Howie Fox @ HurryTheFoodUp
    18/04/2015 at 7:08 pm (9 years ago)

    I thought “wow, this looks so spring time!” And then you are saying it’ll be autumn soon in Oz. Still, I’m sure the salad is great for both times of the year 😉
    Even though I definitely prefer spring!

    • Rachel
      19/04/2015 at 9:34 am (9 years ago)

      Thanks Howie, this salad definitely gives a sense of warmer times and sunshine. Spring is such a lovely time of the year, especially in the northern hemisphere after the long, bitterly cold winters! Our Autumns here in Oz are a bit different to where you are… we’re still having the odd day where the temperatures hit 27-28 degrees C so I’m making the most of it and the end of summer’s produce while it lasts! 🙂


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