Tomato-Olive Tabbouleh Recipe

Ingredients:

• 1 cup bulgur wheat
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1 cup finely chopped fresh parsley leaves
• 1/2 cup finely chopped fresh mint leaves
• 1/2 small red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1 cup pitted kalamata olives, sliced

Instructions:

1. Rinse and drain the bulgur wheat in a fine-mesh sieve.
2. Transfer bulgur to a medium-sized bowl and add 2 cups of boiling water.
3. Cover and set aside for 25 to 30 minutes or until the wheat is tender and the water has been absorbed.
4. Using a fork, fluff the bulgur and allow it to cool to room temperature.
5. In a separate bowl, whisk together the lemon juice, olive oil, and salt.
6. Add the chopped parsley, mint and onion into the bowl with the bulgur wheat, stirring to combine.
7. Add the cherry tomatoes and olives, along with the dressing to the bulgur mixture and gently stir.
8. Chill the tabbouleh for at least 30 minutes before serving.

Verdict:

This tomato-olive tabbouleh salad is bright, tangy and refreshing. The combination of the lemon-infused tabbouleh with juicy cherry tomatoes and savory kalamata olives is perfect for a light, yet satisfying meal.

Serving Suggestions:

• Top with crumbled feta cheese for extra tangy flavor
• Serve with pita bread or crackers for a tasty appetizer or snack
• Pair with grilled chicken or fish for a well-rounded meal