Julie’s Tabbouleh Salad – Always a Crowd Pleaser

by Julie Gale

(May 13, 2004) The “salad days” are finally here! When I was a student at Tel Aviv University in the 70’s, my American friends and I would greatly enjoy eating out for lunch. Since it was way too hot to eat anything except salad, we would look on every menu for the type of salad to which we were accustomed - leafy greens with assorted veggies on top. But, alas, the arid growing conditions in Israel did not allow for the type of lettuce we craved. Instead, we always were offered a chopped vegetable salad. The variety of vegetable salads was nearly endless: eggplant salad, pepper salad, chickpea salad, cabbage salad and always, tabbouleh salad.

There are many, many versions of this Middle Eastern specialty, but it must always contain parsley and bulgur wheat to be considered authentic. After much experimentation (my favorite part of my work), I have found that I prefer a much smaller percentage of parsley to bulgur than the traditional versions I have tasted. It is very important to use all of the herbs that I have listed to give this salad its fragrant flavor, but feel free to substitute other vegetables. for the ones listed. Bring this salad to every event to which you are invited this spring; I know it will be a welcome addition to any barbeque.

TABBOULEH SALAD

1 ¾ cup bulgur wheat, medium granulation
5 cups cold water

-----------------------

2 tomatoes, diced or 2/3 cup cherry tomatoes, halved
2 kirby cucumbers, unpeeled and diced
½ any color bell pepper, diced
6 radishes, sliced
½ cup fresh peas, shelled (if available)
¼ cup sweet onion, diced
¼ cup green onion, sliced thinly
1/3 cup parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
1 clove garlic, finely chopped
½ cup xxtra virgin olive oil
¼ cup fresh lemon juice
Kosher salt & freshly ground black pepper, to taste
½ cup feta cheese, crumbled
¼ cup Kalamata olives

In a medium size bowl, cover the bulgur with the water and allow to soak for 1-2 hours. Drain well and place into a large salad bowl.

Add all the vegetables to the bulgur and mix well.

Combine the herbs and seasonings in a bowl and then add to the vegetables.

Add the cheese and olives and mix well.

Serves 8-10 (as a side dish)

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

Print This Page--For best results, highlight text, then print selection
Email this article