Tabbouleh Salad Recipe
- 1 cup bulgur
- 8 cherry tomatoes or 1 large tomato (chopped)
- 1 chopped red onion
- 2 bunches flat parsley (finely chopped)
- 2 stems mint (finely chopped)
- 1 lime juice
- 1 tbsp virgin olive oil
- 1 tbsp pomegranate molasses
- 1 pinch salt
- 1 pinch peper
Pour boiled water over bulgur, cover with lid and let it soak for about 30 minutes, or you can cook bulgur about 15 minutes according package instructions.
Meanwhile, finely cut tomatoes, around 8 small cherry tomatoes or 1 large tomato. Cherry tomatoes are sweeter in taste and easier to be finely diced.
Remove papery skin and peel away first layer of onion, don't forget cut away also the stem end. Slice an onion in half vertically and chop the onion in widthwise direction. This help you cut onion in very fine way.
Firstly wash carefully parsley bunches under tap water. To avoid bacteria, let it soak for few minutes in vinegar water (2 Tbsp per cup). Transfer parsley in colander rinse and shake it up to get rid of remaining water, or use salad spinner if you have. Cut off biggest stems and chop parsley finely.
- Wash mint leaves by the same method like parsley, remove stems and cut only mint leaves. Nicely chopped mint tranfer into bowl. Mint will add amazing fresh flavour to salad.
- Mix all chopped ingredients in one large bowl.
- Ready soaked bulgur double in size.
- Transfer vegetables to serving dish with a bulgur
- Add lime fresh line juice to salad
- Add one tablespoon of Virgin olive oil.
- Tabbouleh salad can't go without pomegranate molasses. It has nice sweet-sour taste.
Season with salt and paper.