Parsley and Caper Summer Salad
Parsley and Caper Summer Salad

Ingredients

Method

  • 1 bunch of flat leaf parsley
  • Juice of 1 lemon
  • 3 tbsp capers, chopped
  • ½ shallot, finely chopped
  • 6 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 4 little Gem lettuce, leaves separated
  • Finely chop the stalks of the parsley and chop the leaves a little more roughly. Pop the stalks in a large bowl, stir in the capers, shallot, and lemon juice, then whisk in the oil and some seasoning. Toss through the tomatoes and the chopped parsley leaves, then toss in the lettuce leaves. Serve immediately with some garlic croutons, as a side to barbecued meat or fish.
10 mins
8 as a side dish
This recipe pairs perfectly with the Stoney Rise Grüner Veltliner 2021 from Tamar Valley, Australia.

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