A Bunch of Recipes Starring Flat-Leaf Parsley

When tomato season rolls around, I've always got to have a bunch of Italian flat-leafed parsley on hand. That's because there's no better -- and no prettier -- summer salad than a multi-colored platter of heirloom tomatoes sprinkled with salt, pepper, olive oil, vinegar and a handful of minced flat-leafed parsley. I also use parsley in a couple of other summertime staples: pesto and gazpacho.

An herb than can so effectively enhance the flavor of other ingredients deserves, it seems to me, an occasional opportunity to be the star of the show.

Here are four recipes featuring Italian flat-leafed parsley, ranging from an Argentine condiment to a Persian omelet.