Provider Farm

From our fields, for your family

Tabouli Salad

Course: 
Tabouli is one of my favorite summertime recipes. I usually pair it with some hummus and falafel. I'll just leave ou the tomatoes if ours aren't in season.
Ingredients: 
  • 1/2 cup fine bulgar
  • 4 firm Roma tomatoes, very finely chopped
  • 1 cucumber, very finely chopped
  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
  • 12–15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4 green onions, white and green parts, very finely chopped
  • Salt
  • 3–4 tbsp lemon juice
  • 3–4 tbsp extra virgin olive oil
Directions: 

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lemon juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.

Credit: 
https://www.themediterraneandish.com