Tabouli Salad
Tabouli is such a fresh, light way to start a meal…I love the tang of the lemon, the slight crunch of the parsley, soft bulgur and sweet, ripe tomato…it’s a combination of flavors and textures that is just perfect. With summer just around the corner, this is a perfect salad for almost any meal…yes, it’s traditionally Middle Eastern, but really? I think it goes well with any meal…grilled steaks or chicken or kebabs particularly spring to mind. Parsley supposedly has the highest content of vitamin C of all the fruits and vegetables, including citrus, (per ounce/gram) so it’s a great source of vitamin C as well.
Ingredients:
3/4 cup bulgur, soaked 15 minutes to soften
2 cups chopped parsley (2 cups *after* chopping)
2-3 ripe tomatoes, seeded and diced
1/2 red onion, minced
juice of 1 lemon
2-3 tablespoons extra virgin olive oil
salt to taste
Preparation:
Once the bulgur has softened, toss all ingredients together in a bowl.
Cover and refrigerate 30 minutes, to allow flavors to meld.
Adjust seasonings (I like to adjust after refrigerating, because the bulgur tends to absorb some of the flavor.
(btw, this time I could only get the larger sized bulgur, but smaller cut is preferable)
Serve chilled, traditionally garnished with lettuce, but this time I used a ramekin to mold the salad and drizzled evoo instead. 
Talk to me, baby!