Tabbouleh salad

Make this salad when tomatoes are in season, using the reddest, ripest tomatoes you can find. It makes a fine summer starter, and marries well with almost everything as a side dish at lunch or dinner.

If you can’t find flat-leaf parsley, substitute the curly kind. As for the red onion, the younger the better. If you can find young white onions with the green stem still attached (oignons de printemps in French), they work well too (but use only the white part).

1/2 cup (90 g.) bulghur
1 cup (20 dl) water
1/2 tsp. sea salt or table salt
2 tomatoes
1 cup whole mint leaves, loosely packed (about 20 stems)
1 bunch flat-leaf parsley
1 small red onion
1 lemon
2 tbsp. olive oil
salt and freshly ground black pepper

Place the bulghur in a medium-sized bowl. Bring the water to a boil. Add the salt. Pour the boiling water over the bulghur and allow to sit for about half an hour, stirring occasionally, until all the water is absorbed.

Dice the tomatoes as finely as you can. Add to the bulghur, juice and all. This will add more liquid, but the bulghur will absorb it.

Chop the mint finely and add. Chop or snip the parsley finely and add. Dice the onion finely and add.

Place a sieve over the bulghur bowl. Cut the lemon in half and squeeze through the sieve.

Add the olive oil and stir. Grind in some black pepper.

Taste and adjust the seasonings, adding more salt if necessary.

Refrigerate for at least one hour before serving. Serves 4.

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