My love for Mediterranean salads continues with the classic tabouli. What I love about these salads is they are simple to prepare and never boring at all. The ingredients are easily available, nothing complicated and so good for you. Finely chopped parsley and mint are the basis of tabouli along with tomatoes, cucumber, a few other aromatics and some grains. Bulgur is the most commonly used grain, quinoa is popular gluten free option and is higher in protein. Simply use quinoa 1:1.
Tabouli is delicious scooped up with pita or romaine or add it to a larger Mediterranean style appetizer platter with hummus, babaganoush, kebabs etc.
INGREDIENTS
- 3–4 tbsp lime juice (lemon juice, if you prefer)
- 3–4 tablespoons cold pressed extra virgin olive oil
- ½ cup bulgur wheat, organic preferred
- 4 firm Roma tomatoes, very finely chopped
- 3-4 Persian tomatoes
- 1 large or 2 small bunches parsley, tender stems and leaves rinsed and dried throughly then very finely chopped
- 12–15 fresh mint leaves only, rinsed and finely chopped
- ½ cup kalamata olives sliced
- 4 green onions, white and green parts, very finely chopped
- Sea Salt as needed
- Romaine lettuce leaves to serve, optional
INSTRUCTIONS
- Prepare the bulgur by following the package instructions. Cool by refrigerating, this also dries the bulgur.
- Finely chop the vegetables, herbs as fine as possible.
Drain the tomatoes in a colander to drain excess juice. Save and use in another recipe or drink it. - Place the chopped vegetables, herbs, olives and green onions in a mixing bowl. Add the bulgur and season with sea salt and black pepper. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- Cover and chill the tabouli for 30 minutes. Transfer to a serving platter.
- Best served with romaine leaves or pita. It’s also delicious as part of a mezza with other Mediterranean appetizers like hummus and babaganoush and pita.
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