Lebanese Tabbouleh Salad #vegetarian #appetizers

This customary Lebanese Tabbouleh (or tabouli) Salad is a sound veggie lover Mediterranean starter made with bulgur, parsley, mint and slashed vegetables. Simple to make with only a bunch of fixings, this new serving of mixed greens is a genuine reward for the tastebuds!

Tabbouleh is fundamentally parsley serving of mixed greens. There's actually no lettuce in it. It's a plate of mixed greens comprised of parsley, tomatoes, bulgur wheat, and green onions – all finely slashed and threw with olive oil and lemon juice!

Tabbouleh plate of mixed greens (tabouli serving of mixed greens) is likely the most well known Mediterranean serving of mixed greens, and is turning out to be standard in American markets everywhere throughout the nation and the world, which is very cool! One thing that I've seen however is that in the states, tabbouleh will in general have more bulgur than the conventional formula calls for. The manner in which we set it up in Lebanon, the plate of mixed greens ought to be about the parsley, with a trace of bulgur tossed in there.

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Ingredients

• ⅓ cup extra virgin olive oil
• 3 tablespoons lemon juice
• ¼ cup extra fine bulgur wheat
• 2 bunches parsley about 2 cups chopped
• 1-2 vine-ripe firm tomatoes
• 2 green onions both green and white part
• ¼ cup fresh mint leaves optional
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
2. Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
3. Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
4. Serve at room temperature or cold, with lettuce if desired.

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