July 18, 2013
While in Toronto I ate at Tabülè, a delicious Middle Eastern restaurant where I enjoyed the best tabbouleh salad I had ever had. Ever since I have not been able to stop thinking about it. Such a delicious and fresh salad, perfect for summer. So I of course had to recreate it at home. The best part about this salad is that it actually tastes better the next day!
1/2 cup bulgur
2 - 3 cups chopped fresh parsley (stems removed)
1/2 mint chopped
2 tomatoes or 1 cup cherry tomatoes diced
1/2 an english cucumber diced
3 scallions thinly sliced
juice of 1 lemon and zest
1/3 cup extra virgin olive oil
salt and pepper to taste
Cook bulgur according to package directions. Cool. Add parsley, mint, tomatoes, cucumber and scallions and toss. Whisk together lemon, zest, olive oil and salt and pepper. Stir the dressing into the salad (you may feel you don't need full amount of dressing) until combined. Enjoy!
Recipe adapted from Martha Stewart.