While working on a private cooking job over the season, I needed to make a plethora of salads for my client, one which I got to make a couple of times and one which I really love is tabbouleh. It compliments a green salad so well and is laced with flavour. If for some reason you don’t finish it all, it lasts well in the fridge for a few days. The flavour actually improves with time, so it is ideal to make this a day in advance.
It’s a classic Middle Eastern vegetarian salad made from bulgar wheat, and I enjoy this recipe from Ina Garten and is a brilliant base recipe, I added celery and a little more lemon juice and red wine vinegar at the end as I felt it needed a bit more acidity. Just taste and test as you go, adjusting the seasoning and ingredients as you see fit.
And in case you were wondering, there seem to be multiple spellings of bulgur wheat – also bulgar and bulghur. Seems all are acceptable.
Makes 1 large salad | serves 8
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 1/4 cup extra virgin olive oil
- 3 1/2 teaspoons salt ( I love a sea salt like Maldon)
- 1 cup finely sliced spring onions, white and green parts – about 1 big bunch
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 English cucumber, unpeeled, seeds removed, and diced
- 2 – 3 celery stalks finely sliced or diced
- 2 cups cherry/rosa tomatoes, cut in half or quartered if they are bigger
- 1 – 2 T of red wine vinegar
- extra lemon juice, salt, and pepper for seasoning
Add the bulghur wheat, hot water, salt, olive oil, and lemon juice to a bowl and let it stand covered for around an hour or two until all the liquid has been absorbed.
Add the remainder of the ingredients, adjust the seasoning, and stir. Set aside in the fridge until you are ready to serve.