Tabouli Salad

Ingredients (for the tabouli):

  • ½ cup extra fine bulgur wheat

  • 4 firm Roma tomatoes, very finely chopped

  • 1 English cucumber, very finely chopped

  • 2 bunches parsley, stems removed, very finely chopped

  • 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped

  • 4 green onions, very finely chopped

  • Salt

  • 3-4 tablespoon lime juice 

  • 3-4 tablespoon Early Harvest extra virgin olive oil

  • Romaine lettuce leaves to serve, optional

 

Toppings for the salad (for the tabouli):

  • Toppings for the Salad:

  • Micro greens

  • Baby Tomatoes, halved

  • Yellow pepper, chopped

  • Avocado, chopped

  • Scoop of hummus


Directions:

  1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well. Set aside.

  2. 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.

  3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

  4. Now add the lime juice and olive oil and mix again.

  5. For best results, cover the tabouli and refrigerate for 30 minutes. 

  6. Serve the tabouli over a generous bed of micro greens and add toppings.