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.
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.
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 Greek
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One of the best things about a dish like this is that you can make it to suit
your taste preferences.
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.
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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