My Kitchen My Table

Greek Parsley Salad with Tahini Dressing

Here’s the tahini that blew out my blender! This is a really tasty appetizer and so easy to make. I left the pine nuts whole and mixed them in. See the Middle Eastern Hamburger post for the tahini dressing recipe.

Greek Parsley Salad with Tahini Dressing

While called a salad, this is really a meze spread to be served with pita bread. I sometimes toast pine nuts to add to the parsley and tahini mixture, as I think they add texture and sweetness. If you don’t have green onions on hand, you can use 4 tablespoons chopped chives instead.

½ cup tahini dressing, plus more if needed
Water
Sea salt
1 ½ to 2 cups chopped fresh flat-leaf parsley
3 green onions, finely chopped (white and green parts)
2 tablespoons toasted pine nuts, coarsely chopped (optional)
Pita bread, cut into triangles and warmed

Put the tahini dressing in a blender or a small food processor and beat in a bit of water to make it thin enough to coat the leaves. Salt is crucial for the balance of flavor, so dip a leaf of parsley into the dressing and add salt if needed.

In a salad bowl, toss the parsley, green onions, and toasted pine nuts with the dressing. Serve with the pita bread for scooping.

Greek Parsley Salad p.63
Tahini Dressing p.303
Mediterranean Fresh
Copyright © 2008 by Joyce Goldstein
Published by W.W. Norton & Company

mkmtCOOK | Comment (0)