Tabouli, Tabouleh, Tomato, Tomata
During the Summer I try to avoid turning on the oven or stove too much because otherwise it becomes to hot inside the house. While we didn’t have much of a Spring this year in NYC, Summer has definitely arrived. Already by 9:30 this morning it was close to 80 F and the air was muggy and thick. For this reason, I like to enjoy cool and refreshing salads during this hot season. One of my favorite restaurants, Kashkaval, sells a cool Tabouli salad. Tabouli is a Lebanese salad made of parsley, mint, tomatoes, onion and bulgur wheat.
I enjoyed Kashkaval’s salad, but I feel that they put a touch too much mint in their salad. Despite the mint, I still like the overall flavor and texture of the salad and have tried making my own tabouli with a couple changes.
First I add way less mint than Kashkaval does. Second, I could not find bulgur wheat at a reasonable price so I substituted it with quinoa and I actually like it even better! Lastly, I added a little bit more onion and lemon juice to boost the flavor. It is a pretty easy salad to make and only tastes better with time as lemon juice, onion bits and parsley have time to marry with one another. Think of tabouli like pico de gallo. Pico de gallo tastes good when you first make it, but it tastes even better when you chill it and let the flavors mix for a couple hours. My point is that you should make this salad a day or at least a couple hours in advance of when you are planning on serving it.
To make tabouli, dice 1 large tomato and half of an onion; finely chop one bunch of parsley, 3 cloves of garlic and two sprigs of mint; and cook 1/3 cup dry quinoa so you have 1 cup cooked. If you don’t know how to cook quinoa, follow my other post.
In a medium sized bowl toss all the ingredients together with a tablespoon of extra virgin olive oil, a pinch of salt, juice of two lemons, cracked pepper to taste, a 1/8 tsp of paprika, and a pinch of cayenne. Cool the salad in the fridge for at least 2 hours and let the flavors meld. Serve cold and enjoy.
- 1 Large Tomato (diced)
- ½ Yellow or White Onion (diced)
- 1 Bunch Parsley (finely chopped)
- 2 Sprigs Mint (finely chopped)
- 1 Cup Cooked Quinoa
- 3 Cloves of Garlic (finely chopped)
- Juice of 2 Lemons
- Cracked Pepper to Taste
- 1 Tbsp Extra Virgin Olive Oil
- 1 Pinch of Salt
- 1/8 Tsp Paprika
- 1 Pinch Cayenne
- Toss all the ingredients in a medium sized bowl
- Cover and refrigerate for 2 hours
- Serve Tabouli cold