Classic Tabbouleh Salad

Tabbouleh! A centuries old staple salad hailing from the Middle East that is loved the whole world over. Like any good, quintessential recipe from any culture- methods and ingredients can be debated over day and night. This recipe is considered quite classic. Fresh, zesty and undeniably delicious, tabbouleh can be eaten alongside hummus and rice, as the bed of falafel or straight from the bowl.

Ingredients

1/2 cup fine bulgur wheat, cooked
4 firm Roma or vine tomatoes, very finely chopped
1 English cucumber or 3 small Persian cucumbers, peeled, seeded and
very finely chopped
2 bunches flat leaf parsley, thoroughly rinsed, very finely chopped or lightly processed in food processor
14 fresh mint leaves, washed, dried and finely chopped
4 green onions, white and green parts, washed and finely chopped
4 tablespoons freshly squeezed lemon juice
4 tablespoons California Olive Ranch Miller’s Blend Reserve EVOO
1 teaspoon fine sea salt
Zest of 1/2 a lemon

Instructions

Chop parsley *very* fine- some use a for processor for this, just take care to pulse and not to blend for too long.
Finely chop tomatoes.
Peel, deseed and finely chop cucumber.
Chop mint leaves and green onions.
Add all veggies and herbs, cooked and cooled bulgur wheat, salt, lemon juice and oil to a large bowl.
Zest lemon over salad and toss very well.
Serve with fresh lettuce cups, alongside a meal or eat straight from the bowl