VEGAN

Vegetarian Tabouli Salad

Salads | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetarian Tabouli Salad

Ingredients

Bulgur - 10.6 oz
Spanish onions - 1 piece
Scallions - to taste
Chives - to taste
Marinated cherries - 1.1 oz
Parsley - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste
Meyer Lemon Juice - to taste
English cucumber - 1 piece

Step by Step guide

Step 1

One of the amazing properties of bulgur is that it doesn't need to be cooked; just soak it in cold water for an hour. It's best to choose coarse bulgur (extra coarse on the package, Greek bulgur). It has a flavor closer to barley, more 'nutty' than couscous and quinoa. Drain it in a colander (although I must admit, I was in a hurry once and cooked it briefly, then drained it, added a little salted butter, and cooled it in the refrigerator).

Step 2

Finely chop the red onion, 5-6 green onion stalks, a bunch of chives, and 1 long cucumber. Cut 1-2 handfuls of cherry tomatoes in half or quarters. Chop 1 bunch of parsley (and you can also add a handful of mint leaves).

Step 3

Place the bulgur in a salad bowl, season with sea salt and pepper to taste. Top with all the vegetables and herbs. Dress with olive oil and lemon juice (if you love lemons, feel free to use the juice of two lemons; if not, you can use less). Mix well.