This recipe will serve 4 as a side, or 2 as a main meal with crusty bread and a green salad. Whilst this salad is good as is, I also like to stir though crumbled feta, roasted tomatoes, salted capers, or olives. Replace the parsley with basil when in season. Add a tin of tuna for a great lunch or summer dinner. It is extremely adaptable. The salad will keep in the fridge for up to three days.