Middle Eastern Chopped Salad

Ingredients

• 1 cup walnuts toasted chopped
• 2 cups flat parsley italian finely chopped (approximately 2 bunches)
• 0.8 cup olives with pits) pitted chopped
• 0.5 cup spring onion minced ( 1 bunch)
• 1 cup tomatoes peeled seeded chopped (2 large)
• 1 cup olive oil extra virgin 
• 1 cup juice of lemon fresh
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon to 5 chilies red
• 8 servings kosher salt black to taste

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 325 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 pure 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.