Tabbouleh

Tabbouleh
Print Recipe
This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur. Adapted from www.seriouseats.com
Tabbouleh
Print Recipe
This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur. Adapted from www.seriouseats.com
Servings Prep Time
12side servings 30minutes
Servings Prep Time
12side servings 30minutes
Ingredients
  • 4 small to medium tomatoes I recommend Avalantino cocktail tomatoes from Superstore
  • 1 English cucumber finely chopped
  • 5-6 cups fresh parsley About 2 bunches. Leaves and tender stems, finely chopped.
  • 1-2 cups fresh mint leaves and tender stems, finely chopped
  • 1 teaspoon Frescolio Sea Salt Plus more to taste
  • 1 cup bulgur
  • 1/3 to 1/2 cup Frescolio Varietal EVOO your preference of mild, medium or robust
  • 1/3 to 1/2 cup fresh lemon juice
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon dried mustard
  • freshly ground pepper to taste
Servings: side servings
Units:
Ingredients
  • 4 small to medium tomatoes I recommend Avalantino cocktail tomatoes from Superstore
  • 1 English cucumber finely chopped
  • 5-6 cups fresh parsley About 2 bunches. Leaves and tender stems, finely chopped.
  • 1-2 cups fresh mint leaves and tender stems, finely chopped
  • 1 teaspoon Frescolio Sea Salt Plus more to taste
  • 1 cup bulgur
  • 1/3 to 1/2 cup Frescolio Varietal EVOO your preference of mild, medium or robust
  • 1/3 to 1/2 cup fresh lemon juice
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon dried mustard
  • freshly ground pepper to taste
Servings: side servings
Units:
Instructions
  1. In a medium bowl, season chopped tomatoes and chopped cucumber with 1 teaspoon salt and toss. Transfer to a fine mesh strainer and allow to drain for 20 minutes. Reserve the strained tomato/cucumber liquid in a heat-proof bowl.
  2. After the tomatoes and cucumber have drained, heat the reserved liquid in the microwave until hot and boil some water in the kettle.
  3. Add the bulgur to the heated tomato/cucumber liquid and and add boiling water to cover the grains with about 1/2 inch of water over top. Cover the bowl and let stand for 20 minutes until softened. It's ok if it has a bit of firmness, it will continue to soften in the salad.
  4. Combine the olive oil, lemon juice, dried mustard and coriander in a jar and shake to combine.
  5. In a large mixing bowl, toss drained tomatoes, cucumbers, parsley, mint and bulgur with the olive oil and lemon juice mixture.
  6. Season with salt and pepper to taste.
  7. Chill the salad for an hour or two before serving. Keeps well for one day in the fridge.
Recipe Notes

This recipe uses our Mild, Medium or Robust Varietal EVOO.  You could substitute any of the following for a different taste: