Like her Greek salad, tabouleh is one of my mother’s summertime staples. Light, lemony, with plenty of crunch, this makes a fine meal on its own, or topped with some tzatziki.
- 2c coarse bulgur (not fine-grained!)
- 2c water
- .5 purple onion, chopped fine
- 2 field-ripe tomatoes, seeded and diced
- 2 bunches of parsley
- juice of 1 lemon
- 1/3c olive oil
- salt
- Mix the bulgur with the water and wait for it to absorb. Do not refrigerate.
- Once the bulgur has swelled, add all other ingredients, and toss until all are equally distributed.
- Wait for the flavors mesh (at least one hour), and dig in!
