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This is too easy to make and very hearty. Keep your fingers out of the salt, the feta and the olives may be all the salt you need. Put salt and peppermill on the table and the diners can season to taste if they want more.
Tabouli
1 bunch of parsley chopped
Juice of two fresh lemons
1 large tomato diced
1/2 cup of bulgar wheat
1 small onion diced
1 clove of garlic minced fine
1/4 cup olive oil
Combine all in bowl, stir well, cover and refrigerate over night.
Hard boil 4 eggs, peel, cover and refrigerate over night.
Dinner time next day
Bag of your favorite salad greens
1 small can of chickpeas
1 cup crumbled feta cheese
12 or more pitted greek olives
Wash and spin the salad greens. Place in your large salad bowl.
Stir tabouli and pour onto green. Toss everything together with a small can of drained chickpeas.
Garnish with the boiled eggs cut in quarters and the crumbled feta cheese.
Cooking time - 7 minutes for the eggs
Prep time 30 minutes.
Serves 4 to 6
Cooks notes: serve with warm pita bread with some seasoned olive oil (just throw a pinch of kosher salt into a small, shallow bowl with a quarter cup of olive oil...add minced garlic and your favorite finely chopped herbs)
For dessert I recommend some chilled water melon slices with seeds removed. For a kick sprinkle your melon lightly with salt and fresh ground pepper just before serving.
Serve this one with a large pitcher of chilled water. So many flavors already, don't need to add more.
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Hearty Summer Salad with Tabouli
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Category: Recipes
Prep Time: Cook Time: Total Time:
This is too easy to make and very hearty. Keep your fingers out of the salt, the feta and the olives may be all the salt you need. Put salt and peppermill on the table and the diners can season to taste if they want more.
Tabouli
1 bunch of parsley chopped
Juice of two fresh lemons
1 large tomato diced
1/2 cup of bulgar wheat
1 small onion diced
1 clove of garlic minced fine
1/4 cup olive oil
Combine all in bowl, stir well, cover and refrigerate over night.
Hard boil 4 eggs, peel, cover and refrigerate over night.
Dinner time next day
Bag of your favorite salad greens
1 small can of chickpeas
1 cup crumbled feta cheese
12 or more pitted greek olives
Wash and spin the salad greens. Place in your large salad bowl.
Stir tabouli and pour onto green. Toss everything together with a small can of drained chickpeas.
Garnish with the boiled eggs cut in quarters and the crumbled feta cheese.
Cooking time - 7 minutes for the eggs
Prep time 30 minutes.
Serves 4 to 6
Cooks notes: serve with warm pita bread with some seasoned olive oil (just throw a pinch of kosher salt into a small, shallow bowl with a quarter cup of olive oil...add minced garlic and your favorite finely chopped herbs)
For dessert I recommend some chilled water melon slices with seeds removed. For a kick sprinkle your melon lightly with salt and fresh ground pepper just before serving.
Serve this one with a large pitcher of chilled water. So many flavors already, don't need to add more.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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