Operation Use That Herb Garden: Tabbouleh

Here's another great summer salad recipe that I love, Tabbouleh! 

This also uses two herbs from the garden, parsley and mint. Double the fun. 
It's great to eat and fun to say!
I can't even explain how much I love summer salads like this. Especially in this crazy heat. Right? Is it too hot where you live too? I am not used to the heat and I live in a place where air conditioning is not the norm. Being from the South originally, I find this a terrifying concept. Everyone should have central air. It's a glorious thing.
Tabbouleh adapted from Expat Recipe
2 bunches of fresh parsley
2 tablespoons of fresh mint, chopped
1 medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil

1. Prepare bulghar wheat
2. Combine all the ingredients.
3. Serve immediately or refrigerate. I like it when it's been in the fridge at least a few hours.

Shared with: Homestead Simple, Lil Luna, Clean and Scentsible, First Home... Love Life, White Lights on Wednesday, The Winthrop Chronicles, Made in a Day, Somewhat Simple, Delightful Order, The Shabby Nest, Mrs. Happy Homemaker

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