Parsley and Onion Salad
A satisfying, light lunch for any day of the year.
2 tbsp. finely chopped mint
1 large red onion, halved and thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
2 cups lightly packed flat-leaf parsley leaves
1⁄4 cup salt-packed capers, rinsed and drained
1⁄4 cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
- In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes.
- Add parsley, capers, oil, juice, and zest, and toss until evenly combined.