This Tabouleh Salad is a light, refreshing salad of bulgur wheat, fresh tomato, cucumber, onion and lots and lots of parsley. It could almost be called a parsley salad since so much is used. Simply tossed with a dressing of fresh lemon juice and extra virgin olive oil, it’s a great simple side
¼cupbest quality extra virgin olive oilhere is a place to use a full-flavored oil
Salt and coarse ground pepperto taste (about 1 teaspoon salt and ½ teaspoon pepper is my taste)
½cupabout ¼ large red onion, diced
¾cupdiced cucumberseeds removed, skin if desired
½ to ¾cupdiced tomatoRoma works well here
¼cupcracked bulgur wheatcooked, drained and cooled
2cupsor more minced fresh parsley leaves1 - 2 bunches depending on size
Instructions
Whisk the lemon juice, olive oil, salt, and pepper together in a large bowl. Add the onions, cucumber, and tomato. Stir in the cooked bulger, then add the parsley. There should be a copious amount of parsley. Mix well, Taste and adjust for salt and pepper, adding more lemon juice if it tastes too oily. Best if allowed to rest in the refrigerator for a couple of hours to allow the flavors to meld. Remove from refrigerator about ½ hour prior to serving.