I tried Tabbouleh for the very first time one warm summer night in Athens, I think I was around 19-20, don’t really remember. What I do remember was taking some tabbouleh with my fork, wondering ‘what is this..’ and then feeling this juicy, fresh, tasteful mouthful of different kinds of ingredients.. ‘wow, how cool can this salad be?’ This salad is in fact really cool. It’s not only bulgur with its amazingly rich flavor that places this dish in a high level, but it’s also the nature of the salad, the way it is made. Having all ingredients nicely chopped helps to get in one spoonful all different flavors.. wonderful!
- 80gr. bulgur
- 20gr. parsley
- 20gr. mint
- 2 onion springs
- 100gr. fresh tomato
- 40gr. onion
- 5tbsp. fresh lemon juice
- 3tbsp. olive oil
- 1tbsp. vinegar
- black pepper
- Mince the parsley, mint, tomato, onion, onion springs and put them in a big bowl.
- Boil some water in your boiler, put it in a pot or another bowl and soak the bulgur until it gets soft (it could be round 15′ depending on the quality of your bulgur).
- Drain it well and add it to the bowl with the minced vegetables.
- Add the olive oil, lemon juice, vinegar, salt and pepper and keep in the fridge for 20′.
- Serve fresh right from the fridge and..
- Lovely salad that you can enjoy as a light lunch or dinner or in your favorite sandwich!