Brazilian recipe
Tabbouleh Salad
A refreshing and vibrant salad that shines with the bright flavors of fresh herbs and fine cracked wheat, perfect as a cooling side dish.
0.0 / 5 by 0 Reviews
Ingredients
45g bulgur wheat
200g tomatoes, finely diced and seeded
1 onion, finely diced
2 cucumbers, finely diced
1 bunch parsley, finely chopped
Fresh mint, chopped
Fresh cilantro, chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon ground nutmeg
200g tomatoes, finely diced and seeded
1 onion, finely diced
2 cucumbers, finely diced
1 bunch parsley, finely chopped
Fresh mint, chopped
Fresh cilantro, chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 teaspoon ground nutmeg
Where to find ingredients
Bulgur wheat can be found in the grains aisle of local supermarkets or wholesale spice markets (pansaar); fresh herbs and vegetables should be sourced from a local sabzi mandi (vegetable market) for the best flavor.
Preparation method
- Place the bulgur wheat into a mixing bowl.
- Cover with water and let it soak for 2 hours.
- Rinse the soaked wheat under cold running water.
- Drain the wheat thoroughly using a fine mesh strainer.
- Squeeze the wheat with your hands to ensure all excess moisture is removed.
- Rinse the chopped onion under cold water and drain well.
- Combine the prepared wheat, onion, and remaining ingredients in a large bowl.
- Keep the diced tomatoes aside to be added only at the very end.
- Cover the bowl and refrigerate for at least 8 hours to allow the flavors to develop.
- Gently fold in the diced tomatoes immediately before serving.
Observations
This recipe achieves a delicate balance between the texture of the grain and the crispness of seasonal vegetables and fragrant greens. Allowing the salad to rest in the refrigerator is vital, as it enables the ingredients to meld and develop their signature zest.
Ratings and comments