Meatless Monday – Refreshing Tabbouleh Salad
Summer is in full swing, which means hot, hot, and more hot. We’ve noticed that while keeping the shades drawn during the day goes a long way toward keeping the house cool, there are a few hours in the evening when even thinking about turning on the stove makes me cringe. That’s why today’s Meatless Monday recipe is a refreshing tabbouleh (tah-boo-ley) salad: a Greek dish that can be prepared without cooking, but is hearty enough to be served as a main dish. Enjoy!
Refreshing Tabbouleh Salad
Ingredients
1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil
Directions
Put the bulgur in a large bowl and pour in the hot water. Cover and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature or just slightly chilled.
Image Credit: Timeslive.co.za