We love Tabbouleh Salad. Most countries that border the Mediterranean sea claim a version of this versatile salad. Greece, Turkey, Lebanon, Morocco and even Jordan. This version we picked up on a visit to the Carmel Market in Tel Aviv. Every mouthful reminds me of the stall packed with huge bunches of mint, parsley and spring onions. A real feast for the eyes. Tabbouleh Salad is quick and easy to make and can be on the table in under 20 minutes. Perfect with a summer barbecue with grilled meats or fish. Packed with fresh herbs, this is a really healthy salad for the entire family.
A perfect Salad for the warmer summer months. Serve in a big serving bowl and share with family and friends.
- 100g bulgar wheat
- 4 tomatoes Cubed
- 5 spring onions - sliced
- 1 cucumber - cubed
- 1 bunch of mint - chopped
- 1 bunch of parsley - chopped
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper
- Olive oil
Put the bulgar wheat on to cook, according to the packet instructions, then leave to cool.
Meanwhile, cube the cucumber, tomatoes, and spring onions, and chop the herbs.
Zest the lemon and juice
Add the olive oil, salt and pepper
Add all the ingredients to bowl and stir in together
the key to the recipe is the freshness of the ingredients, so don’t be afraid to use as many fresh herbs as you can lay your hands on
If you want to go gluten free the Bulgar wheat can be replaced with the same quality of Quinoa.
Like Mediterranean Foods – try this dishes:
To be honest, as this is such a relaxed meal serve what you really like – it doesn’t matter. What does matter is enjoying yourself! We served Troupis Fteri Moschofilero 2017. The dream climate and growing conditions preserve the unbelievable aromas of the noble Moschofilero grape that is native to Mantinia… and Yiannis’ vineyard. The result is a local wine of legendary fragrance. Aromas of intense lemony flowers fill your nose, while the crisp dry wine is full of pomegranate and citrus flavors – yum. Available from Naked Wines.