The most important ingredient is fresh parsley, and we have both the Italian flat leaf and the curly leaf parsley. Both are biennial, meaning they complete their life cycles in two years. The first year you get leaf production and the second the plant flowers and goes to seed
Like a vitamin pill in a plant, parsley marries well with the other ingredients in this sensational salad.
Most of the ingredients, vegetable and herb wise, for my favorite summer salad, Tabouleh, can be found at Natorp’s. From the parsley to the bell pepper to the cucumber, tomato and more, my Tabbouleh is a healthy alternative for that high fat salad. Plus it tastes so good!
This is a real go to taste recipe, since nothing written was ever handed down in my family.
1 cup bulghur cracked wheat – make sure label says bulghur cracked wheat, not just cracked wheat (there are 3 different grinds of wheat: #1 is fine, #2 is medium, #3 is coarse – I usually use #2 or #1)
4 nice sized tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
Several radishes, chopped (opt)
1 cucumber, chopped
1 bell pepper, chopped
Cumin to taste – start with a teaspoon
Salt & pepper to taste
1/4 cup corn or olive oil, or to taste – start with less and go from there
Several squeezes fresh lemon juice if you like (I don’t add it during summer when veggies are homegrown)
Place wheat in bowl and rinse under cool water three times. Leave a film of water about 1//8 inch water on top of wheat after third rinse. Let sit for 15 minutes or until water is absorbed. Squeeze to drain remaining liquid out if necessary..
Meanwhile, mix vegetables together. Add cumin and herbs and mix. Add wheat, and mix. Add oil, a little at a time, and mix. Add salt and pepper more cumin and lemon juice if you want.
Tips from Rita’s kitchen: Bulghur
Make sure you buy cracked bulghur wheat, which is cooked, dried and cracked, and only needs to be reconstituted. Whole-wheat berries are sometimes labeled as bulghur – it’s the cracked, creamy tan looking grains you want to buy.