Tabouli Salad

As we head into warmer spring and summer temperatures, most of us are looking for quick light meals and salads. This refreshing Mediterranean salad is so easy to make and gets better with age (as we all do!). Bob and I have enjoyed the taste of tabouli at a downtown middle eastern restaurant, and decided to replicate it at home .

Here is our version:

I large bunch curly parsley chopped

1 small bunch of mint leaves finely sliced

3 green onions finely sliced (white and green)

1 cucumber peeled and seeded and chopped

2 large plum tomatoes seeded and finely chopped

1/4 cup bulgur  (use cooked quinoa for a gluten free option)

1/4 cup olive oil

1 large lemon

1 tsp kosher salt

Pepper to taste

Soak bulgur in hot water for about 30 minutes. Drain well and set aside.

Finely chop the parsley and add to a large bowl.

Add sliced mint leaves, green onions, cucumbers and tomatoes.

Add the drained bulgar to the bowl.

In a small measuring cup, combine olive oil, lemon juice, salt and pepper. Combine dressing into the ingredients in large bowl and mix thoroughly. Taste and adjust seasoning as required.

Tips:

Substitute cooked quinoa to make it a gluten free version.

Add chopped garlic & cilantro for a variation.

For a heartier salad add chick peas.