Vegetarian Salad "Tabbouleh"
4 servings
30 minutes
Tabbouleh is a true symbol of Eastern cuisine, a refreshing and light salad perfect for hot days. Its roots lie in the Levant, but it found special love in Turkey thanks to local variations. The main ingredient is bulgur, rich in fiber and with a nutty flavor that beautifully complements the brightness of fresh vegetables. Red onion adds a piquancy, while parsley and mint contribute aromatic freshness. The secret of tabbouleh is lemon juice and olive oil that unite all flavors, making the salad balanced and invigorating. It can be eaten as a standalone dish or as a side to vegetables and appetizers, perfectly pairing with crispy flatbreads or baked eggplants. This salad is not just food; it's a true celebration of flavors and textures embodying the spirit of Eastern culinary art.
1
One of the amazing properties of bulgur is that it doesn't need to be cooked; just soak it in cold water for an hour. It's better to choose coarsely ground bulgur (extra coarse on the package, Greek bulgur). It has a taste closer to pearl barley and is more 'nutty' than couscous and quinoa. Drain it in a colander (although I honestly rushed and cooked it briefly, then drained it, added a bit of salted butter, and cooled it in the fridge).
- Bulgur: 300 g
- Sea salt: to taste
2
Finely chop a red onion, 5-6 green onion stalks, a bunch of scallions, and 1 long cucumber. Cut 1-2 handfuls of cherry tomatoes in half or quarters. Chop 1 bunch of parsley (and optionally a handful of mint leaves).
- Red onion: 1 piece
- Green onions: to taste
- Chives: to taste
- English cucumbers: 1 piece
- Cherry tomatoes: 30 g
- Parsley: to taste
3
Place bulgur in a salad bowl, season with sea salt and pepper to taste. Top with all the vegetables and herbs. Dress with olive oil and lemon juice (if you love lemons, feel free to use juice from two lemons; if not, less is fine). Mix well.
- Bulgur: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
- Lemon juice: to taste