Mediterranean Tabbouleh Salad

tabouleh salad
Photo by Marco Verch

Ingredients

  • 2 cups (500 mL) bulgur wheat, cooked
  • 4 medium tomatoes, chopped
  • 2-3 green onions, chopped fine
  • ½ bunch parsley with stalks, chopped
  • ¼ cup (60 mL) extra virgin olive oil
  • Juice of 1 large or 2 small lemons

Instructions

In a bowl, add cooled wheat and all ingredients. Allow to chill in fridge (ideally overnight), and serve cold.

Makes 4 servings.

Share: