The combination of tomato, parsley, olive oil and lemon always reminds me of warm weather.
Tablouleh has to be one of my favorite salads of the spring and summer months. The combination of tomato, parsley, olive oil and lemon always reminds me of warm weather and long lunches under the Mediterranean sun.
- 9 ounces bulgur or cracked wheat
- 4 fresh, ripe tomatoes
- 1 onion, chopped
- 1/3 cucumber
- Large handful parsley, chopped
- Large handful mint, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
- Put the bulgur in a medium-sized bowl and cover with plenty of cold water. Leave to soak for 20 minutes until it has absorbed lots of water and is tender.
- Meanwhile, cut the tomatoes in half and remove the seeds. Chop the tomatoes and put them in a large bowl.
- Cut the cucumber in half and scoop out the seeds all along the length with a teaspoon. Slice it into long strips and then chop into small dice. Add this to the tomato.
- Add the chopped onion and chopped parsley and mint to the tomato and cucumber. Mix well.
- Drain the bulgur in a sieve, squeezing the excess liquid out using the back of a dessert spoon. Add this to the vegetables. Mix well.
- In a small bowl whisk together the olive oil and lemon juice and then mix this into the bulgur and vegetables. Season well with salt and pepper.
- Pile the salad up in a bowl or on a plate to serve and sprinkle with a little extra parsley or arrange some parsley leaves on the top.
- Chill well before serving.
Tabouleh should be made several hours before serving and will actually benefit from a little time in the fridge for the flavors to develop and for the bulgur to absorb some of the olive oil and lemon juice.