Tabbouleh-ish Grain and Green salad - a Tasty Thursday post

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

Serves 6+

  • 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
  1. Pour boiling water over the bulgur wheat and let sit for 5 minutes.
  2. Finely chop the herbs, shallot, tomatoes. Put all the veggies together into a large bowl.
  3. Drain the bulgur wheat and squeeze excess water out (use your hands!). Put the grains into the bowl with the veggies.
  4. Mix the lemon juice and olive oil together with the salt and pepper. Pour dressing over the salad and toss well to combine.
  5. 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!