Color Me Domestic - Tabouli Salad

It is always nice starting the work week on a Tuesday! I hope everyone had a nice Memorial Day Weekend.

You've probably had your fill of potato or pasta salads this weekend. But Memorial Day officially opens up the summer BBQ circuit and today's recipe will shake things up for your next one.

Tabouli (or tabbouleh, tabouleh or tabbouli) is traditionally an Arab salad but variations are found in several Mediterranean cuisines. The core ingredients are bulgur wheat, tomato, cucumber, onion, parsley, mint, lemon juice, olive oil and salt. The recipe below is how I usually make it but if you love any particular flavor in this salad more than another feel free to add more to your version!

Tabouli Salad (originally via The Food Network)

Ingredients

 - 1 cup water 
 - 1 cup fine cracked wheat (like bulgar)
 - 1 cup minced fresh parsley leaves
 - 1/2 cup minced fresh mint leaves
 - 1/2 cup finely chopped yellow onion
 - 3 tomatoes, diced
 - 2 cucumbers, seeded and diced
 - 3 tablespoons olive oil
 - 3 tablespoons lemon juice, or to taste
 - 1 teaspoons sea salt

Process
In a large mixing bowl pour the water over the bulgar wheat and cover for 20-30 minutes while other ingredients are prepped. Combine the oil, lemon juice and salt in a small bowl. Chop the herbs, onion, tomatoes, cucumbers and toss together in the bowl with the dressing. When the wheat is tender and all the water has been absorbed toss in the vegetables and dressing and chill for 30 minutes before serving.

This salad is the kind that is better the next day because all of those flavors work together. The onion is softened and the herbs are more potent. Make it the night before your party. Or, make a batch on Sunday and snack on it all week long!