Boil the Rosollis until they are tender. Then, peel and chop them into small cubes.

In a large mixing bowl, add the chopped Rosollis, finely chopped red onion, chopped walnuts, and crumbled feta cheese.

In a separate mixing bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.

Pour the dressing over the Rosolli mixture and stir gently to combine.

Cover the bowl with a plastic wrap and refrigerate for at least an hour to let the flavors meld together.

Before serving, garnish with chopped fresh parsley.