This has got to be one of the easiest salads recipes I have done in a long time- Courtesy: Automatic Restaurant, Ghubrah. Originally from the mountainous regions of Syria, today it is ubiquitous around the Levant, the Tabbouleh, is a lovely fresh, hydrating salad that can be a stand alone lunch or a delicious accompaniment to barbecues.
Ingredients (Serves 1):
- Parsley- 2 cups
- Fresh Mint- 1/2 cup
- Vine tomato- 1 medium
- White Onion- 1 small, chopped fine
- Garlic- 1 clove; shredded
- Lemon- 1 large; juiced
- Barley- 2 tbsp; boiled
- Olive oil- 1 tbsp; for dressing
- Salt- To taste
Preparation (10 mins):
Remove the pulp from the tomato and cut into small pieces. Chop parsley, mint, onion, garlic. Combine all ingredients in a salad bowl, drizzle with olive oil and lemon juice. Toss and refrigerate.
Serve chilled.
Tips:
- The original recipe called for bulghur wheat. Since I don't use it much, decided to replace with barley. Not a bad substitution.
