Middle Eastern Chopped Salad

• 1 cup toasted walnuts chopped
• 2 cups Italian parsley finely chopped, approximately 2 bunches
• 3/4 cup kalamata chopped, pitted, Greek, or nicoise olives, about 1 1/4 cups with pits
• 1/2 cup scallion minced, about 1 bunch
• 1 cup tomato peeled, seeded, and chopped, 2 large
• 1 cup extra-virgin olive oil
• lemon juice cup fresh squeezed
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili flake
• kosher salt
• coarsely ground black pepper

1. Preheat the oven to 325u0b0 F.
2. Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
3. Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for the other textures.
4. Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
5. Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.

walnuts, italian parsley, niueoise olives, scallion, tomato, extravirgin olive oil, lemon juice, cumin powder, red chili flake, kosher salt, ground black pepper

Taken from www.yummly.com/recipe/Middle-Eastern-Chopped-Salad-1663391 (may not work)