51. Tabouli for an inspired mezze table

This is the reigning Queen of all salads at a Middle Eastern mezze. You may never want a simple side salad again! The word mezze is actually Persian in origin that means relish or, taste depending on context. A mezze is the Middle Eastern version of the Spanish tappas, or Italian antipasti, a selection of small dishes shared by the whole table of diners. A mezze is served any time of day, it typically includes dishes like hummus, baba ganoush, flatbreads, vegetables, salads and anything that is bite sized.

Prep and assembly

3 large bunches of parsley very finely chopped

2 cups of water

1/3 cup bulgur/crushed wheat - be sure to purchase fine or #1

4 whole green onions/scallions - very finely chopped

2 tomatoes finely diced

1/3 cup freshly squeezed lemon juice

1/3 cup extra virgin olive oil - plus more for drizzling

1/4 cup fresh mint very finely chopped

1 1/2 teaspoons of sea salt

1/2 teaspoon pepper

Method - Assemble all together only just before serving* -

1. Wash and dry parsley.

2. Soak the bulgur in water for 5 minutes. Drain and set aside in a large salad bowl.

3. Remove the stems from the parsley (discard for the purposes of this recipe). Chop the parsley as finely as possible and add to the soaked bulgur.

4. Clean the green onions and finely chop in their entirety (including the green tops). Add to the bowl of parsley and bulgur.

5. Finely dice the tomatoes and add to the bowl with the lemon juice, olive oil and salt and pepper. Taste and add salt to taste if needed.

6. Serve with a heavy drizzle of extra virgin olive oil.

   

*If not serving immediately prepare all the components but keep separate. When ready to serve, combine the ingredients together.

Serve and enjoy!