For our recipe of the month I thought we should add something to celebrate Dr. Lisa’s Mediterranean adventures!
This classic Mediterranean salad is both nutritious and packed with flavor. You can eat it just as a salad, with crackers, wrapped in a lettuce leaf, or in pita bread.
Because it is packed with fresh herbs it serves a purpose of not only pleasing the pallet but also cleanses the liver and digestive system. What an awesome side benefit!
Do yourself a favor and try this refreshing salad at your next summer picnic.
Ingredients
1/2 cup extra-fine Bulgar wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp extra virgin olive oil
Lettuce leaves, pita bread, or crackers (optional)
Instructions
Wash the bulgar wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.