A satisfying, light lunch for any day of the year.

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

14 cup salt-packed capers, rinsed and drained

14 cup extra-virgin olive oil

2 tbsp. fresh lemon juice

1 tbsp. lemon zest

  1. In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes.
  2. Add parsley, capers, oil, juice, and zest, and toss until evenly combined.
Original recipe found at saveur.com
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