Summer Parsley Blue Cheese Salad
Summer time is here and that means the living should be easy, as the song goes. The cooking should be, too if you ask me and this Summer Parsley Blue Cheese Salad delivers. It’s full of flavor, easy to make (no cooking required, keeping you and your kitchen nice and cool) and works well with so many foods. It’s great for potlucks, too and it keeps well overnight.
Summer Parsley Blue Cheese Salad
2016-07-27 12:12:12
This salad was inspired by an appetizer dish that my good friend Roberta LOVES!
Ingredients
- 1 bunch flat leaf parsley, chopped fine
- 1 bunch curly leaf parsley, chopped fine
- 12 cup chopped basil leaves
- 3 cloves garlic, minced
- 1 bunch green onions, minced
- 1/2 pint cherry tomatoes cut in half
- 1 english cucumber, diced
- 1 jalapeno pepper, minced
- 1 bell pepper (red, yellow, or orange), small diced
- 1 red onion, diced small
- 2 containers blue cheese crumbles
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon, juiced and zested
- salt and pepper to taste
Instructions
- Mix everything together in a large bowl and let sit for a few hours for flavors to meld together.
Notes
- Salad holds well even into the next day. Liven up the leftovers with a bit more lemon juice.
- Serve as a salad or as a bruschetta.
Shaun Myrick https://www.shaunmyrick.com/
