Inauthentic Tabbouleh
Quick, easy and light, this dish goes with anything grilled. Fewer herbs than traditional tabbouleh, there is cracked wheat, crunchy cucumbers, briny olives and salty feta cheese in this salad.
Ingredients
Cooking Instructions
step 1
In a small bowl, combine the Garlic (1 clove), Dijon Mustard (1 tsp), Red Wine Vinegar (1 Tbsp), Lemons (to taste) zest, Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Olive Oil (3 Tbsp). Whisk to emulsify and set aside.
step 2
Bring the water to a boil. Place the dry Medium Grind Bulgur Wheat (1 cup) into a bowl. When the Water (2 1/2 cups) boils, pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
step 3
Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the Lemons (to taste) juice. Toss to combine.
step 4
Add English Cucumber (1/2), Campari Tomatoes (5), cubes of Feta Cheese (3/4 cup), Kalamata Olives (1/2 cup), and Scallion (1 bunch).
step 5
Add chopped Fresh Parsley (1/3 cup), chopped Fresh Basil (1/3 cup) and chopped Fresh Mint (1/3 cup).
step 6
Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.
step 7
Serve and enjoy!
