One of my favorite salads in the world is Tabbouleh. I make slight variations depending on what I have at hand. But this is generally how I make it if I have all the ingredients on hand. Please enjoy the free recipe with my compliments!
Tabbouleh Salad FREE Recipe
by Kristin Omdahl
1 cup bulgar wheat cooked in 2 cups of water, based on package instructions
2 bunches parsley, rinsed and dried
1 bunch cilantro, rinsed and dried
3 cloves fresh garlic
1/4 cup chopped green onions
1 cup chopped cucumber
1/2 cup chopped cherry tomatoes
1/4 - 1/3 cup extra virgin olive oil, to taste
1/4 cup fresh lemon juice, or more to taste
zest of one lemon
salt & pepper to taste
Optional: garnished with crumbled feta cheese
Cook the bulgar wheat according to package instructions. Cool completely in the fridge. In the meantime, pulse the parley, cilantro and garlic in the food processor. Chop the remaining vegetables. Mix the bulgar wheat, herbs and chopped veggies together in a large bowl. Add the lemon juice, olive oil and lemon zest. Mix to combine. Season with salt and pepper to taste. Put in fridge for 20 minutes for flavors to mix well together. Enjoy! Salad will last a few days in the fridge. Leftovers make a great frittatta!