Fresh Parsley Salad with Tomatoes and Olives
Ingredients
- 1 medium tomato
- 4 baby cucumbers
- 1 red pepper
- 2 large bunches of parsley
- a handful of kalamata olives
- 1/2 to 3/4 cup cubed vegan feta (optional)
- 3 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (to taste)
- 2 tablespoons maple syrup
Preparation
Cut one medium tomato, 4 baby cucumbers, and 1 red pepper into similar size pieces.
Mince 2 large bunches of parsley finely and add to a bowl.
Add a handful of kalamata olives and optional 1/2 to 3/4 cup cubed vegan feta to the bowl.
In a separate container, combine 3 tablespoons olive oil, 2 tablespoons rice wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 2 tablespoons maple syrup; shake or stir together first.
Dress the salad with the mixture.
Toss all ingredients together.
Serve as is, or on a bed of fresh greens, or with freshly cooked quinoa.
