Salad. Delicious. Crunchy. Lettuce based. Boring. WAIT A MINUTE!
Salad can be so much more than just a bowl of green leafy stuff. In this season of lighter meals, try every version of a salad you can create!
I love middle eastern inspired foods. There’s something about the fresh herbs that provide an unexpected flavor burst, and the mix of texture and color unlocks an artist’s sensibility that I keep forgetting might be hidden in there.
This recipe came to mind when I was making falafel one night. There’s lettuce and tomato in those pita “burgers” already. What to do for more color?
It’s time for tabbouleh-based grain and green.
Grain and green salad
- ½ c bulgur wheat
- 1 large bunch fresh mint
- 1 large bunch fresh flat leaf parsley, stems removed
- 1 shallot
- 1-2 tomatoes
- juice of 1 lemon (2 TBS)
- 4 TBS olive oil
- salt and pepper to taste
- Pour boiling water over the bulgur wheat and let sit for 5 minutes.
- Finely chop the herbs, shallot, tomatoes. Put all the veggies together into a large bowl.
- Drain the bulgur wheat and squeeze excess water out (use your hands!). Put the grains into the bowl with the veggies.
- Mix the lemon juice and olive oil together with the salt and pepper. Pour dressing over the salad and toss well to combine.
- Tastes great right now. Tastes even better if it has a chance to sit in the fridge for an hour before eating.
SUBSTITUTIONS: Any grain for the bulgur wheat (you might have to treat it differently to get it softened!). Any green (scallions, radish greens, watercress, cilantro, basil, dill, kale, spinach . . . you get the idea) for the parsley and mint!