This salad is one of my family’s favorite salad. It is refreshing, easy to make, very healthy and affordable. I make this salad with Bulgur . You can buy bulgur at most Mediterranean or international supermarket. I use course bulgur on mine because I love the course texture mixed with my other ingredients. If you cannot find bulgur, other alternatives can be quinoa or couscous.

Here’s my recipe, I hope you can make it too:

Ingredients:

1 cup cooked Bulgur

2 Persian cucumbers diced

1/2 large red or sweet onions diced

2 cups medley heirloom tomatoes cut in halves

3 cups chopped fresh flat leaf Parsley

1/2 cup chopped fresh Mint

1 bunch finely chopped Green onions

1 lemon

Salt and Pepper

2-3 tbsp. Olive Oil

Procedure:

Mix everything together. Season with salt and pepper. Squeeze some lemon. I like mine sour so I use a whole lemon but you can put more or less depending on your preference. Drizzle with olive oil. Store in the refrigerator and serve cold. This can be stored for up to a week but ours doesn’t last longer than two days.

I love Taboulleh left-overs. I just put it in a small container then top it with my favorite sardines for a healthy next day lunch. Isn’t it easy to make? You can pretty much make this wherever you live. All the ingredients are flexible, you can change the kind of tomatoes or cucumbers depending on what you have in your local area.

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