Tabbouleh with fennel and tomatoes
6 servings
30 minutes
Tabbouleh with fennel and tomatoes is a fresh, aromatic salad that combines the earthy flavor of millet with crunchy vegetables and fragrant herbs. Its roots trace back to Mediterranean cuisine, where tabbouleh is traditionally made with bulgur, but this version uses tender millet. Fennel adds a light anise note to the dish, while cherry tomatoes and cucumbers contribute juiciness. The dressing made from garlic, olive oil, and lemon juice provides a bright citrusy touch. This salad is perfect for summer picnics, light lunches, or as a side dish for fish and meat. Its simplicity in preparation and balanced flavor make it an excellent choice for healthy eating. It refreshes, nourishes, and delights the eye with its colors.
1
To prepare tabbouleh with fennel and tomatoes, cook millet in salted boiling water, stirring occasionally, until al dente (about 10-15 minutes). Drain the liquid, place in a large bowl, and let it cool completely.
- Millet: 0.3 glass
- Salt: to taste
2
Meanwhile, mix garlic, oil, and lemon juice in a small bowl, seasoning with salt and pepper.
- Garlic powder: 40 g
- Extra virgin olive oil: 0.5 glass
- Freshly squeezed lemon juice: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Add cucumber, fennel, green onion, tomatoes, mint, parsley, dill, and the prepared sauce to the millet, and mix thoroughly. Season with salt and pepper, and serve.
- English (hothouse) cucumbers: 0.5 piece
- Fennel: 0.5 head
- Green onion tops (scallion greens): 4 pieces
- Cherry tomatoes: 300 g
- Mint leaves: 70 g
- Parsley: 50 g
- Dill: 35 g
- Salt: to taste
- Ground black pepper: to taste