By Chef Sophia Parsa
At every one of my mother’s big gatherings, there is always a beautiful, giant vat of tabbouleh. Any time we had a school luncheon, guests over for dinner, or big parties, there it was. Whenever I saw her sitting and chopping up a bunch of greens and tomatoes, I always knew what was going down.
- 1⁄2 cup bulgur or quinoa
- 1 cup Persian cucumber (chopped)
- 1 cup cherry tomato (chopped)
- 1⁄2 cup radish (chopped)
- 1 tsp sea salt
- 3 medium bunches parsley
- 1⁄3 cup (2⁄3 ounce) fresh mint (chopped)
- 1⁄3 cup green onion (thinly sliced)
- 1⁄3 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1 medium clove garlic (minced)
- Cook the bulgur or quinoa until tender. Drain off any excess water, and set aside to cool.
- Chop up the cucumber and tomato, and combine in a medium bowl with 1⁄2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems and transfer the chopped parsley to a large serving bowl.
- Add the cooled bulgur/quinoa. Chop the fresh mint, radish, and green onion and add to the bowl.
- Strain off and discard the cucumber and tomato juice that has accumulated and add to the bowl.
- In a small measuring bowl, whisk together the olive oil, lemon juice, garlic, and the remaining 1⁄2 tsp salt. Pour it into the salad and stir to combine.