A lovely, pretty summer tabouleh salad with a difference. Strawberries are perfect here, especially paired with the fresh mint, feta cheese and pine nuts. Full of color and lightly sweet, it’s perfect for a summer’s day.
Serves: 5
¾ cup bulgur wheat
1 clove garlic, finely minced
3 green onions, white and light green parts
1 pint strawberries
2-3 Persian cucumbers, or 1 English cucumber
⅓ cup finely chopped mint leaves
½ cup finely chopped flat-leaf parsley (I used basil)
¼ cup extra-virgin olive oil
1 tbsp red wine vinegar (I used white)
Zest and juice of 1 small lemon
½ to ¾ tsp sea salt
1 tsp freshly ground pepper
½ cup crumbled feta cheese
1/2 cup toasted pine-nuts
Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulgur wheat, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well. Taste for seasonings, and just before serving add the pine-nuts. Serve chilled or at room temperature.
The tabbouleh will keep covered, in the fridge for 3 days but it’s best the day it’s made.
Notes
To make this gluten-free, use quinoa instead of bulgur wheat.