If someone asked me what my favorite salad is I would say Tabbouleh. It has and always will be my FAVORITE. Hands down. Eat it with a fork, scoop it onto pita bread, or eat it as they do in the Middle East, with fresh grape leaves. Enjoy it with hummus, as a side with Kibbeh or any meal for that matter.
Tabbouleh uses the freshest of ingredients (especially if you can pull them out of your garden or get them from the farmers market). Olive Oil. Lemon. Parsley.
My Grandma makes the best Tabbouleh that you will ever eat. It is so good it should be sold in grocery stores and called Fran’s Famous Tabbouleh. It has just the right amount of lemon and tomato to make your mouth water and send you back for seconds, thirds and fourths. While it is not the hardest, most time consuming salad you have ever made, it also is not the easiest. As they say: nothing worthwhile in life ever comes easily.
1 cup fine burghul
2 large bunches of curly parsley, stems discarded, chopped
3-4 medium tomatoes, diced
5 green onions, chopped
1/4 cup sweet white onion
1/2 cup loosely packed, chopped mint leaves
Juice of two lemons
1/2 cup extra-virgin olive oil
Salt and pepper to taste
- Soak the burghul in water for ½ hour.
- Chop onion, green onion, parsley and mint leaves very fine. Dice tomatoes. Transfer ingredients to mixing bowl.
- Drain and squeeze burghul to get rid of excess water and add to other ingredients.
- Add lemon and olive oil and mix well. Salt and pepper is optional for taste.
- Server with lettuce leaves or with pita bread or cover and refrigerate.
- To save time you can use a food processor instead of chopping the parsley, onion and tomatoes, I just prefer to chop them myself.
- If you can’t find the fine grain bulgur, you can use medium.
Adapted from my mom.