The Kitchn: Put a Greek spin on this lunch staple
2 tablespoons coarsely chopped fresh oregano leaves
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed. Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
(Sheela Prakash is an assistant food editor TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)