Recipe by evelyn/athens
A refreshingly-different tabbouleh that would be a much-appreciated addition to a potluck. Just bring the parsley/bulgur component of the salad and the strawberry part in 2 different plastic containers and combine them before eating (so the strawberries don't get too mushy). Both the sweet and savoury elements of this salad complement each other so well...you won't be able to stop eating it! The biggest 'trick' to making this good is to make sure your parsley and mint are really dry before you start chopping them to a fine mince -- a salad spinner is great for this.
Top Review by realbirdlady
The sweetness and tartness of the strawberries really makes this recipe, without dominating the tastes of the other ingredients. It's easy to prepare, and easy to transport and serve at a potluck. The bulgur stretches the more expensive ingredients, useful if you need to prepare a large quantity, but also adds nutrition and taste.
- 1 cup Bulgar wheat, medium grind
- 4 spring onions, finely chopped, both white and crisp green part
- 1⁄3 cup red onion, very finely minced
- 3 cups finely chopped parsley
- 1 cup finely chopped spearmint
- 1⁄3 cup olive oil
- 1⁄4 cup apple cider vinegar (or to taste, if you like it tarter)
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon allspice
- salt and pepper, to taste
- 2 cups strawberries, cut into small dice
- 1 1⁄2 cups English cucumbers, cut into small dice
- 1 cup firm large tomatoes, cut into small dice (deseeded)
- 1⁄2 cup chopped toasted walnuts
Directions See How It's Made
- Bring 1 cup of water to the boil and pour over bulgur wheat in a heat-proof bowl. Stir in a 1/2 tsp of salt. Allow to soak for 30 minutes, until the bulgur is swollen and 'al dente'. All the water should have been absorbed and you can proceed with the recipe (if some water remains, just drain and squeeze the bulgur dry with a clean kitchen towel). Empty into a large bowl.
- Add the spring onions, red onion, parsley and spearmint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin and allspice and pour over ingredients. Toss to coat and season with salt and pepper to taste. Cover and refrigerate for 2-3 hours to allow ingredients to blend and marry. (recipe can actually be prepared up to 1 day ahead to this point).
- Just before serving, add strawberries, cucumber, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning (you will need a little more salt and pepper).
- Note1: To deseed a tomato, cut in half and, with cut side down over a bowl, GENTLY squeeze the tomato to get the seeds out.
- Note2: I have added the amount of vinegar that my family liked, but how tart (or not) one likes a vinaigrette is a very personal thing -- add less or more, based on your own preference. Taste and adjust. :-).