TABBOULEH SALAD
WHAT WE THINK
Tabbolueh salad is fresh, it’s light, it’s full of herbs and citrus, it’s super easy to make, and Karla loves it so much she’ll even eat it for breakfast. We like to make a big old batch of this on Monday to last us through the week, but you can do whatever the hell you want.
WHAT YOU NEED (SERVES 6-8 IN ONE SITTING OR 2 OVER THE COURSE OF A FEW DAYS)
2 cups bulgur wheat
2 cups boiling water
3 roma tomatoes, diced
3 cups Italian parsley, chopped
1/2 cup fresh mint leaves, chopped
3 lemons
3 tablespoons olive oil
salt
pepper
WHAT TO DO
WET YOUR WHEAT.
Pour those 2 cups of dry bulgur wheat into a bowl. Take your 2 cups of boiling water and pour them into the bowl with the wheat. Cover the bowl with plastic wrap and let this mixture hang for 1 hour.
PREP YOUR PRODUCE.
While the bulgur soaks up all that water, dice your tomatoes. Chop your parsley and mint. Slice your lemons in half. Check Instagram. Drink a beer. Damn, you still got like 38 minutes left. Anything new on Netflix?
MIX.
After that hour is up, uncover your bowl and use a paper towel to soak up any excess water that might be remaining in the bowl (there shouldn’t be much, if any). Toss your diced tomatoes, parsley and mint into the bowl with the bulgur, and stir well to mix together. Now squeeze the juice from the three lemons into the bowl, and drizzle your olive oil in too. Stir to mix again! Finally, salt and pepper to taste, and you guessed it, give one final stir.
CHILL.
Tabbouleh is best served cold, so after everything is combined, cover your bowl again and pop it in the fridge for at least another 45 minutes to an hour before serving. If you steal a few bites before throwing it in there, we wouldn’t blame you.
SERVE.
This is a versatile side dish that can go with all kinds of entrees and proteins like our foil packet salmon or an herb roasted chicken. But, don’t be afraid to shovel it in your mouth all on its own.
WHAT TO DRINK WITH IT
The botanicals in gin play nicely with the herbs in the tabbolueh salad, so try mixing up a simple gin and tonic with a squeeze of lemon juice instead of lime for a perfectly light and refreshing companion.
