Parsley salad

Contributed by Preston Maring, MD

Parsley salad

Parsley as the main ingredient is new to me. 

Flat-leaf Italian parsley is more for garnish and used in cooking, but this curly parsley salad is distinctive and worth trying. The texture of curly parsley may annoy the same people that eschew frisée. 

With sun-dried tomatoes that are oil-packed, cheese, and olive oil, there are about 5 grams of saturated fat per serving. Remember that 20 grams per day of saturated fat provide close to the recommended 10% of total calories from saturated fat.

Servings: 6


  • 2 bunches curly parsley leaves, washed, spun dry, or dried in a towel
  • 1 ounce parmesan, grated
  • 3/4 cup oil-packed sun-dried tomatoes, julienned (cut into thin strips)
  • 2 cloves garlic, minced (divided)
  • 1/3 cup basil leaves, chopped finely
  • 8 tablespoons extra virgin olive oil
  • 3 tablespoons rice vinegar
  • Salt and freshly ground pepper
  • 1 shallot, minced


  1. Toss parsley, parmesan, sun-dried tomatoes, and 1 clove of minced garlic in a bowl. 
  2. Dissolve the salt in the vinegar. Whisk in the olive oil. 
  3. Mix in the basil, shallot, and garlic. Add pepper to taste. 

You may only need part of the dressing to moisten the salad. Use the leftover dressing another day.