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Tabouli Salad Recipe

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This recipe for Tabouli Salad is from Kristin and Tim's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tomatoes
Cucumbers
Black olives (no seeds)
Celery
Bell peppers
Onions
Parsley
Garlic
Mint leaves as garnish
Pinch of salt, pepper, Greek seasoning, to taste
Olive oil
Vinegar
Lemon juice
Bulgar (cracked wheat)
Directions:
Directions:
Finely chop raw vegetable ingredients. Adjust amounts and types of vegetables to taste and availability.
Take your bowl of cracked wheat that has been soaking in cold water overnight and squeeze out water with your hands. (Note: wheat expands in size when soaked.)
Amount of vegetables to wheat could be about half and half.
Add about equal amounts of olive oil, lemon juice, and vinegar to mixture.
Add seasoning to taste.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Depends on amount of time spent chopping vegetables, but there is no cooking.
Personal Notes:
Personal Notes:
We have eaten this dish in several restaurants and found that no two cooks prepare it in exactly the same way. For example, some prefer more wheat, which could be a function of evening out the amount of salad dressing, the vegetables available, or personal taste. The salad will keep covered in the refrigerator for several days and we think that it tastes better the second day, as the flavors will have melded.

 

 

 

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