Traditional Parsley Salad from Syros

A Mediterranean Delight with a Syros Twist!

Bright, herbaceous, and refreshingly tangy, this Syros-style parsley salad is a fusion of bold flavors and creamy textures. Whether served as a dip, spread, or pesto, its velvety consistency and zesty punch elevate any dish—perfect alongside warm bread, crisp vegetables, or silky pasta. A simple yet sophisticated taste of the Greek islands!

Time to complete

Prep

20min

Cook

10min

Wait

-

Total

30min

Ingredients (Makes 6 servings - 350 ml)
  • 100g parsley (1 bunch)
  • 100g stale bread
  • 70g potato (1 small)
  • 1 clove garlic
  • 50g golden onion (1 small)
  • 100ml extra virgin olive oil
  • 1 tbsp capers
  • ½ tsp salt
  • 3 tbsp lemon juice
  • 1 tsp white wine vinegar
  • Freshly ground black pepper
Directions

Preparation

  • 1. Wash the parsley and pat it dry using folded paper towels to remove excess moisture. Remove the stems, keeping only the smallest ones along with the leaves.
  • 2. Boil the potato, peel it, and dice it into cubes.
  • 3. Desalinate the capers by placing them in the hot water used to boil the potato for 5 minutes, then rinse them thoroughly.
  • 4. Soak the bread (without crust) for 10-15 minutes, then squeeze out excess moisture and fluff it up.
  • 5. Remove the garlic germ and roughly chop the garlic along with the onion.

Salad Assembly

  • 6. In a blender, combine the onion, garlic, capers, parsley, and 2 tbsp lemon juice. Blend, scraping down the sides as needed.
  • 7. Add the soaked bread, vinegar, salt, and pepper. Blend again until incorporated.
  • 8. Transfer the boiled potato to a bowl and mash it using a ricer or food mill.
  • 9. Add the blended mixture to the bowl and mix well.
  • 10. Gradually drizzle in the olive oil while stirring until the desired texture is achieved. Taste and adjust seasoning with salt, pepper, lemon juice, or vinegar.
  • 11. Refrigerate before transferring to a clean bowl or serving plate. Garnish with parsley leaves and a few capers.

Storage & Tips

  • 12.
    • Store in a sealed jar in the fridge for 3-4 days.
    • For a creamier consistency, substitute bread with potato at a 1:1 ratio—this requires less olive oil.
    • Avoid over-blending the potato, as excessive mixing can make it sticky and glue-like.
    • Be cautious with vinegar—it’s difficult to correct once added in excess!