Hands down, tabouleh is my favorite salad. It is what I want when it’s too hot out to even think about chewing, what my body will accept after a day or two of heavy holiday eating, and what I crave at least once a week. Scooped up with a crisp leaf of Romaine, every bite is filled with parsley, mint, bulghur, tomatoes, lemon and mild spices. Oh so good.
My love for this salad makes me very particular about it. Like many other mezze items, tabouleh has its variations based on culture. And now, due to its popularity, restaurants and markets make their own versions of what they call “tabouleh” which frustrate me. Cutting back on the cost of parsley, these little pre-packaged cups often are mounds of oily bulghur with flecks of parsley and tomato. No, no, no, no, no.
Yes it takes time, but tabouleh should be made the right way. It should be green, a beautiful green, with small chunks of tomato and flecks of beige, and a balanced dressing of lemon, olive oil, garlic, and spices. Do it right and oh how your body will appreciate it.