Greek Recipes, Tabouleh Salad, Bulgur Wheat Salad
Tabbouleh
(Tabouleh) Salad
I
remember the first time I made this for my husband. He was amazed at the flavors,
you will be too. This is a simple, flavorful, fresh and healthy salad, a refreshing
change from heavy mayonnaise based salads. It's
a fabulous barbecue side-dish.
Don't
skimp with this recipe. Use extra-virgin olive oil, fresh lemon juice and fresh
mint. Use flat-leaf parsley, not curly, as there is definitely a difference in
taste. I
prefer plum tomatoes. I use red onions in
this dish sometimes, and if I have celery I add it, finely chopped. If I have
a seedless English cucumber I add that too.
One of the best things about a dish like this is that you can make it to suit
your taste preferences.
It is very common to prepare bulghar wheat in a cheesecloth so that it can be well drained. I didn't have cheesecloth so I used a clean pair of panty hose. I cut the legs off, just leaving a few inches and tied them together so that the body of the panty hose would hold the bulghar. I then stretched the waistband over a bowl, filled it with the bulghar wheat and water, let it sit and then was able to squeeze the wheat dry. It worked like a charm.
Tabbouleh
(crushed wheat, tomato, mint and parsley salad)
1/2 cup fine bulghar
(crushed wheat)
3 medium-sized fresh, ripe tomatoes, finely chopped
1
cup finely chopped parsley, preferably flat-leafed
1 cup finely chopped onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil (use extra
virgin)
2 tablespoons finely cut fresh mint, or 1 tablespoon dried mint crumbled
Romaine lettuce leaves (optional)
Place the bulghar in a bowl or pan
and pour in enough cold water to cover it completely. Let it soak for ten minutes,
then drain in a sieve or colander lined with double thickness of dampened cheesecloth.
Wrap the bulghar in the cheesecloth and squeeze it vigorously until completely
dry.
Drop the
bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt
and toss gently but thoroughly together with a fork
Just before serving,
stir in the olive oil, mint and taste for seasoning. Mound the salad in a serving
bowl or spoon it onto romaine lettuce leaves.
Serves 4- 6
Click
here to print this recipe
This recipe is from a cookbook
called Foods of the World from Time-Life books.
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