Rinse and dry the parsley then finely chop the tops from where the leaves start. Reserve the remaining of the stalks for later use.
Slice the cucumber into thin match sticks and dice into tiny dice, not much larger than a grain of rice.
In a medium mixing bowl combine the parsley, cucumber, scallion, olive oil and the juice and zest from the lemon. Season to taste with sea salt and serve with pita bread, chips or toast.