Oatmeal Tabbouleh Salad
4 servings
60 minutes
Oat tabbouleh salad is an interesting variation of the classic Mediterranean dish, where traditional bulgur is replaced with oats. Its fresh, light flavor is filled with citrus notes of lemon juice, the aroma of cumin, and the richness of olive oil. Bright parsley greens, ripe tomatoes, and crunchy cucumbers create a harmonious combination of textures, adding freshness to the dish. This salad is perfect as a standalone dish or as a side for fish and meat. It can be served chilled, making it a great choice for a summer lunch. Thanks to the oats, it has a tender consistency and beneficial properties that provide energy and nutrients to the body. Such a salad is an excellent find for those who value healthy eating and love experimenting with traditional recipes.
1
Pour hot water over the oatmeal, add salt to taste, and let it steep for 25-30 minutes. Drain the water through a sieve and squeeze out excess moisture with the back of a spoon. Transfer to a bowl.
- Rolled oats: 0.5 glass
- Water: 1 glass
- Salt: to taste
2
In a small bowl, whisk together lemon juice, salt, cumin, and olive oil. Mix with oats and let sit for another 20 minutes. You can cover it and refrigerate overnight.
- Lemon juice: 0.3 glass
- Salt: to taste
- Toasted cumin: 0.5 teaspoon
- Extra virgin olive oil: 0.3 glass
3
Add the remaining ingredients, mix, and let sit for 10-15 minutes. Serve at the table.
- Chopped parsley: 70 g
- Onion: 1 head
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
