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.

how good is that

Summer Parsley Blue Cheese Salad
This salad was inspired by an appetizer dish that my good friend Roberta LOVES!
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  1. 1 bunch flat leaf parsley, chopped fine
  2. 1 bunch curly leaf parsley, chopped fine
  3. 12 cup chopped basil leaves
  4. 3 cloves garlic, minced
  5. 1 bunch green onions, minced
  6. 1/2 pint cherry tomatoes cut in half
  7. 1 english cucumber, diced
  8. 1 jalapeno pepper, minced
  9. 1 bell pepper (red, yellow, or orange), small diced
  10. 1 red onion, diced small
  11. 2 containers blue cheese crumbles
  12. 1/2 cup olive oil
  13. 1/2 cup red wine vinegar
  14. 1 lemon, juiced and zested
  15. salt and pepper to taste
  1. Mix everything together in a large bowl and let sit for a few hours for flavors to meld together.
  1. Salad holds well even into the next day. Liven up the leftovers with a bit more lemon juice.
  2. Serve as a salad or as a bruschetta.
Shaun Myrick

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