Many times when I was getting ready to go to the cabin for the weekend I would make a lot of meals ahead of time. One of which was this salad. In fact, this salad got better the longer it sat marinating in the refrigerator. Which made it the perfect salad to bring up to the cabin. I would make this salad the day before I would go to the cabin or a dinner, or a party, or an outdoor event. You can serve it cold, hot or room temperature it's fabulous any way you serve it. I took this recipe from the Barefoot Contessa Parties (link below).
Equipment
- 1 big bowl
Ingredients
- 1 cup Tabbouleh or bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 31/2 tsp kosher salt
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh mint leaves
- 1 cup chopped flat leaf parsley
- 1 hot house cucumber, unpeeled, wedded, and medium diced
- 2 cups cherry tomatoes, cut in half
- 1 tsp freshly ground black pepper
- salt
Instructions
- Place Tabbouleh or bulgur wheat in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then allow to stand at room temperature for about an hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp of salt and pepper, mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
- Happy Eating!!
