Parsley Salad From Syros


All to often I meet restaurant owners, restaurant consultants and pr managers that allways look for the “absolute” summer menu. They end up to some really fancy recipes that mostly reproduce the same ideas like ceviche and tartar. This is all good – really good – but I keep on wondering why don’t they just go back to our roots, to all these Greek recipes that now seem to be “forgotten” but they are still so fresh and alive. The DNA of our culture lies in these ingredients. I mean, lime is good – I love it – but parsley and garlic is one of the ultimate greek combos. The simplicity of the ingredients and the idea of the “cucina povera” gives the answer to all the questions about how modern a 200 year old recipe can be. This week is all about Cyclades and my favorite island recipes! I am starting with a parsley salad from Syros.



  • 1 large bunch parsley (leaves only)
  • 1/2 kg. bread
  • 1 potato, boiled
  • 1/2 onion
  • 1/2 clove of garlic (or more if you like)
  • 2 tablespoon white vinegar
  • 1/2 lemon
  • 1 cup extra virgin olive oil
  • αλάτι, πιπέρι φρεσκοτριμμένο


  • Remove crust from the bread, put crumbs in a large bowl with water and soak for some minutes. Squeeze well and set aside.
  • Chunk parsley and remove stems. Mash garlic up with a tablespoon of oil. Put parsley, garlic, onion, lemon, vinegar and oil in the blender and beat well until pulp. Then slowly add the squeezed bread and potatoes and continue beating. Add salt and pepper. If necessary add some vinegar.
  • Serve with toasted bread or accompany fish and chicken.

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