Classic Tabbouli salad:
This delicious Lebanese salad is a good idea for those who are on a diet. Keep in mind, however, raw vegetables after few hours of eating may irritate sensitive stomachs.
This Lebanese salad is rich in nutrients and people with any diet can eat this type of salad for dinner. Wheat bulgur, tomatoes, cucumbers, parsley, onions, olive oil, sour lemon juice and salt are used in preparing the salad.
Russian salad, Greek salad, Mexican salad and Lebanese Tabbouli salad are delicious salads that are used as a meal at some parties and gatherings.
How to make Tabbouli salad:
Ingredients for 6 persons:
2 tablespoons olive oil
1/4 cup sour lemon juice
1/2 cup chopped red onion
1 cup chopped cucumber
2 cup chopped tomatoes
1.5 teaspoons salt
1 cup wheat bulgur
Pepper
1 cup chopped parsley
Instructions:
1 : First you should pour the wheat bulgur in to a bowl and then add salt and boiling water on it and then cover the bowl for 30 minutes. After 30 minutes you should drain off the bulgur and press it with a spoon to remove excess water.
2 : In the next step, chop the tomatoes, cucumber and onion. And then chop parsley after you washed and dried it.
3 : Mix well all of vegetables in a large bowl.
4: Add bulgur to the vegetables and salad ingredients.
5: In the final step, dressing Lebanese Tabbouli salad with olive oil, and sour lemon juice and pepper and mix all ingredients well.
If you want to make the salad taste better, you can put it in the fridge to cool completely and then eat this delicious vegetables salad. We hope you enjoy the process of making your own salad at home.
Tips :
If you do chill the salad, know that it will taste a bit better and brighter if you let it sit at room temperature for at least 30 minutes before serving to take off some of the chill it will carry from its time in the fridge.
An extra tip : If you want to make this salad a head of time, you can also wait and chop and add the tomatoes at the last minute-time in the fridge is never their friend!
You can use green or red onion, chopped small.
You can use cherry tomatoes, roma tomatoes in your salad but be sure to drain them well after chopping so they don’t add too much liquid to your salad.
Tabbouli is often served wrapped in romaine lettuce leaves. I like to serve Tabbouli with pita bread and hummus or as a side dish for grilled chicken.
Fresh mint is optional is this Tabbouli salad. You can add some chopped fresh mint leaves or leave them out,depending on your taste preferences.
To make Tabbouli you will start by cooking bulgur wheat. You want to cook the bulgur first so that is has time to cool before you mix it with the rest of the salad ingredients.
You can make this salad with no tomatoes when fresh, ripe ones were not to be had, or throw in much more parsley (we’re talking about three big bunches ) for a tasty salad.
Tabbouli Recipe variations:
Use quinoa instead of bulgur – it’s on trend, packed with protein, and gluten-free.
Use couscous instead of bulgur for a lighter texture in the salad.
Top with 1/2 cup crumbled feta cheese for a creamy yet salty hit.
Stir in a can of drained and rinsed chickpeas.
Add 1/3 cup chopped pitta black olives for a deeper flavor.
Another delicious salad you can try at home :
Very tasty Cabbage Salad :
Ingredients:
White Cabbage
Red Cabbage
Broccoli
Carrots
Pickle
Sweet corn
Procedure:
Cut the red and white cabbage into thin slices. chop the broccoli but not too small, grate the carrots and pickles and mix with the sweet corn.
In a separate bowl, mix mayonnaise with a little yogurt, salt, pepper and lemon juice and add ti the ingredients. This salad goes for a lot of sauce if you don’t a salad with a lot of sauce you can increase the amount of yogurt and reduce the mayonnaise. It is best to stay in a fridge for a few hours before serving until the sauce and ingredients are completely mixed. Enjoy !
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