Combine the olive oil, lemon juice, parsley, balsamic vinegar, garlic, mustard and salt and pepper to taste in a small jar with a tight-sealing lid. Shake until dressing ingredients are well-mixed and emulsified. Combine remaining ingredients in a large container. Pour on the dressing and toss to coat thoroughly. Cover tightly and refrigerate for 24 hours or more. About 30 minutes before serving transfer the salad to a serving bowl or platter. Allow to come to room temperature before serving with a slotted spoon.