Tabbouleh

This is the salad that's about to rock your taste buds.

Originating in the heart of the Middle East, Tabbouleh is the OG of salads, bringing ancient flavors to our modern plates. Its history reflects the agricultural abundance of the region, with a focus on using fresh, local ingredients. It is traditionally made with bulgur, parsley and tomatoes, as well as a zesty dressing of olive oil, lemon and sumac.

While tabbouleh remains a timeless classic, you can always modernize it by switching the grain or adding some vegetables. Here, I am showing you how to make a classic, mediterranean, full of punch, tabbouleh.

• 1 cup bulgur, cooked

• 4 Italian tomatoes

• 1 parsley bunch

• 1 shallot

• 2 green onions

• 1/2 lemon, juiced

• 3 tbsp olive oil

• 1 tsp salt

• 1 tsp sumac

• 1/4 tsp black pepper

DIRECTIONS

1. Cook bulgur according to package directions.

2. Slice open tomatoes. Remove seeds and mince. Transfer to a bowl.

3. Remove half of the parsley stems. Chop your parsley very thinly. We are not using a food processor for this job since we don't want to tear the leaves, just gently chop them. Transfer to tomatoes.

4. Mince shallot and green onion. Add to bowl.

5. Once bulgar is cooked and cooled, add to bowl. Season with lemon, olive oil, sumac, salt and pepper.

Tabbouleh gets better as it sits, so make it in advance!

Enjoy,

Guila