Olive & Parsley Salad

This is a side dish, intended to refresh between richer courses. Would be good as a meze dish too.

2 cups pitted black olives, coarsely chopped

2 cups, packed, flat-leaf parsley leaves

1 red onion, finely sliced

Juice of 4 lemons

2 tbsp extra virgin olive oil

Sea salt & black pepper

This is very refreshing when served with a fatty meat like lamb. But good on its own too. The quality of the ingredients is key. I like to make this with wrinkly, oily Kalamata olives from Greece. Briny olives will just add too much acidity. The parsley will ideally be big and fresh enough to make you want to use it as a salad leaf.

The olive oil should be green and grassy. Combine all the ingredients and adjust the seasoning.

 The boy used the leftovers in a cheese sandwich with sourdough bread. He is probably really on to something. Wish he left enough for me to try this – it has to be good.