This is another recipe for my Greek luncheon today in my daughter’s English class.
Taboulleh is made with bulgur wheat, which is a grain that has a nutty flavor. It becomes soft as it absorbs the liquid from the salad. Taboulleh has become one of the most popular Middle Eastern salads. It’s easy, simple, healthy and delicious.
½ cup(s) bulgur, medium grain
½ medium cucumber, diced fine
1 medium tomato, diced fine
¾ cup(s) parsley, fresh, minced
½ cup(s) mint, fresh, minced
¼ cup(s) green onion, minced
2 Tbs olive oil
2 Tbs lemon juice, fresh
1/8 tsp oregano, dried
¼ tsp salt
1/8 tsp black pepper, fresh ground
Soak bulgur in cold water for 45 minutes. Do not over-soak. While bulgur is soaking, prepare vegetables as specified in the ingredient list.
Drain bulgur. Place in several layers of cheesecloth, gather up the four corners together and gently wring out the water. Continue process until bulgur is completely dry.
Drain the diced tomato and cucumber and gently dry them well with paper towels.
Combine bulgur and all of the vegetables and mix well, but gently. Place in a container and store in the refrigerator.
Prepare dressing: in a small bowl, mix together the olive oil, lemon juice, oregano, salt, and pepper. Store in a small container in the refrigerator until ready to assemble salad.