Garden to Table:Tabouleh Salad
With only a few days of August left, I’m trying to make the most of late summer vegetables that are growing in my garden. Today I took the viewers of my YouTube channel, “Garden Time with Bel” along with me as I put together one of my favorite summer salads.
This is a popular mediterranean dish: full of crisp cucumber, juicy tomatoes, loads of fresh herbs with a lemon and olive oil dressing. It’s a perfect side dish to fish, chicken or shrimp and can be a dish on it’s own with a nice side of pita bread.
When you find yourself getting tired of making yet another lettuce-based salad, switch things up and make this super flavorful summer salad instead.
Garden to Table – Tabouleh Salad
Ingredients
- 1/2 cup Bulgur grain (fine coarse)
- 1 cup water, boiling
- 1.5 cup tomatoes, cut small
- 2 cups cucumber, cut in small dice
- 1/2 cup scallions, thinly sliced
- 1 cup fresh herbs (parsely, basil, mint) chopped fine
- 1 clove garlic, finely minced
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Pour bulgar wheat into large bowl
- Add 1 cup of boiling water, stir
- Cover bowl with plastic wrap and let rest for 20-30 minutes
- Add all other ingredients, stir well to combine
- Taste to decide if you need to add additional salt or pepper
- Serve immediately or better yet, place in refrigerator and let flavors marry for at least one hour before serving
Notes
- Use whatever amounts of fresh vegetables you prefer.
- Let salad sit for at least one hour so that the flavors can marry
- Best served slighly cool or at room temperature
- Makes a great side dish to fish, chicken or shrimp
- Can be a meal if you would like to add protein
- If you find that liquid has leaked from the tomatoes and cucumber, simply pour off excess liquid before serving
Tried this recipe?Let us know how it was!
