Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1 large bunch fresh flat-leaf parsley, leaves only (4 cups packed)
1 medium bunch fresh curly parsley
1 medium bunch fresh mint (preferably spearmint), leaves only (2 1/2 cups packed)
5 ounces feta cheese, crumbled (1 cup)
24 pitted kalamata olives
Preparation
In a small bowl, make the dressing: Whisk together olive oil, lemon juice, and salt and pepper to taste. In a large bowl, combine the flat and curly-leaf parsley and the mint. Drizzle with dressing, and toss to combine. Garnish with cheese and olives. Serve immediately.
