Tabbouleh Salad
2 servings
60 minutes
Tabbouleh salad is a true decoration of Turkish cuisine, originating from the Levant. Light and refreshing with a rich aroma of greens and a bright citrus note, it captivates gourmets worldwide. Bulgur adds softness and nutrition to the salad, while juicy tomatoes, sweet peppers, and fresh parsley create a harmonious blend of flavors. Dressed with olive oil and lemon juice, with hints of cumin and black pepper, it becomes an ideal complement to meat and fish dishes or a standalone light snack. This salad not only delights the taste but also provides benefits due to its rich fiber and vitamin content. Its freshness and richness make it a favorite choice for warm summer days and festive gatherings.
1
Squeeze juice from 1 lemon.
- Lemon: 1 piece
2
Rinse the bulgur, place it in a pot with 0.5 liters of water, bring to a boil and cook on low heat for 10-15 minutes until soft. Drain and let cool.
- Bulgur: 100 g
3
Wash the tomatoes, green onions, and parsley; remove the seeds from the peppers. Cut the sweet pepper and 2 tomatoes into small cubes, chop the herbs. Slice the remaining tomato into rounds.
- Tomatoes: 3 pieces
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
- Spring onion: 0.5 bunch
- Parsley: 1 bunch
4
Mix vegetables with bulgur and herbs, drizzle with olive oil and lemon juice. Season with salt, pepper, and cumin, then mix. Pile onto a serving plate. Garnish with tomato slices.
- Olive oil: 3 tablespoons
- Lemon: 1 piece
- Ground caraway: pinch
- Ground black pepper: to taste
- Salt: to taste
