Middle Eastern Chopped Salad

5 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 325 °F.
2. 02

   Toast Walnuts

   Spread the walnuts on a baking sheet and toast for about 10 minutes, until they begin to emit a toasted nut aroma. Let them cool completely before using them in the salad.
3. 03

   Mince Parsley

   Remove the stems from the parsley. Mince it finely, either by hand or with quick pulses in a food processor. If you're using a food processor, be careful not to purée it; you want a fluffy, finely minced texture, not a paste, to form the base for the other ingredients.
4. 04

   Chop Remaining Ingredients

   Chop the olives, cooled walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain any excess liquid.
5. 05

   Dress the Salad

   Combine all of the chopped ingredients in a large wooden bowl. Toss with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with kosher salt and coarsely ground pepper.