Syros Chopped Parsley Salad
This is one of the best-known dishes from Syros, a meze reminiscent of Italian pesto, minus the nuts and cheese and made with parsley instead of basil. There are numerous renditions, with stale bread and potatoes or egg yolk, all of which give the dip body. Some versions also contain garlic and/or capers.
- 2 cups chopped flat-leaf parsley
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 2 tsp. capers drained and chopped
- 2 cups coarsely chopped dried breadcrumbs
- ½-1 cup extra virgin olive oil
- Juice of 1 lemon
- 2-3 Tbsp. red wine vinegar
- Salt and pepper to taste
In the bowl of a food processor or in a mortar with a pestle, pulse or pound the parsley, onion, garlic, and capers to a paste.
Add the breadcrumbs and toss or pulse to combine. Slowly add the olive oil, lemon juice, and vinegar in alternating streams, pulsing or pounding well after each addition. Continue mixing until the mixture is a smooth paste. Season to taste with salt and pepper. Serve as a topping over grilled bread or as a dip.