Happy New Week everyone! I’d love to share with you, my favorite salad that my Mom taught me. Her name is Helene and her background is from the Middle East. It is sometimes called Tabouleh or Tabouli.You will love this recipe because it’s delicious and very refreshing. You can make it on hot summer days or cold winter nights. Either way, it will be delectable.
- 1.5 cup finely cracked wheat, which can be found at specialty stores *
- 1.5 cup of water
- 1 cup chopped fresh mint
- 2 cups chopped flat leaf parsley
- 1 large tomato, diced
- 5 sliced scallions,
- 1 large lemon
- 6 TBS extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Pomegranate seeds for garnish, optional
- In a large mixing bowl, soak the cracked wheat in water for about 20 to 30 minutes until all the water is fully absorbed.
- In the meanwhile, chop and prep all your ingredients.
- Add all the ingredients in the wheat and give it a good stir. Taste it and adjust as needed. Chill in the refrigerator for about 2 hours for maximum flavor. Most of the time, the oil will be absorbed during the chilling process. You will need to add some extra lemon juice and olive oil to moisten the salad and give it that glistening look.
- Place the salad in a serving bowl and garnish with pomegranate seeds.
* You can substitute the cracked wheat with bulgur or quinoa. Cook according to package directions. The measurements that I give you are to be used as a barometer. I always recommend that you tweak everything to your taste.
Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles
Culinary Aficionado and WSET-Level 2 certified wine connoisseur