Parsley and Onion Salad

By lorik

Ingredients

• 2 tbsp. finely chopped mint
• 1 large red onion, halved and thinly sliced lengthwise
• Kosher salt and freshly ground black pepper, to taste
• 2 cups lightly packed flat-leaf parsley leaves
• 1 ⁄4 cup salt packed capers, rinsed and drained
• 1 ⁄4 cup extra virgin olive oil
• 2 tbsp. fresh lemon juice
• 1 tbsp. lemon zest
• Grilled country white bread, to serve

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.