Parsley and Onion Salad

INGREDIENTS:

2 tbsp. finely chopped mint
1 large red onion, halved and thinly sliced lengthwise 
Kosher salt and freshly ground black pepper, to taste
2 cups lightly packed flat-leaf parsley leaves
¼ cup salt-packed capers, rinsed and drained
¼ cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. lemon zest 
Grilled country white bread, to serve

INSTRUCTIONS:

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.

SERVES 4  

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