4 servings Tabbouleh salad
400 g parsley
800 g tomatoes
75 g bulguru
75 g of warm water
5 green onions
10 mint stalks (use only leaves)
150 ml of extra virgin olive oil
1 tablespoon salt (to taste)
1/2 teaspoon freshly ground pepper
Roman salad leaves (use it for final serving)
Soak the bulgur in warm water to swell. Wash the vegetables and cut them into small pieces. Put the chopped vegetables in a large bowl. Squeeze the juice out of the lemon and drizzle the chopped vegetables with it. Add the swollen bulgur to the vegetable bowl. Finally, pepper, salt and pour extra virgin olive oil. Let the salad rest for 3 to 4 hours in a room at room temperature. We serve the salad on romaine lettuce leaves.
Enjoy your meal!