Tabbouleh

Salads are so easy to make at home and so much cheaper than buying from outside. This salad keeps well in an airtight container in the fridge for a couple of days. The bold flavors are just right for the summer when herbs are plentiful and reasonably priced.

Ingredients

• 2 cups washed and chopped flat-leaf parsley
• 3/4 cup washed and chopped fresh mint
• 2 plum tomatoes, seeded and chopped
• 2 tablespoons finely chopped yellow onion
• 3 tablespoons freshly squeezed lemon juice
• ½ cup cooked bulgar (for gluten-free add the same amount of quinoa or brown rice)
• 2 tablespoons good olive oil
• ½ teaspoon salt
• 1/3 teaspoon pepper

Steps

1. While chopping the herbs, cook the grain.
2. Toss all the ingredients well in a large bowl.
3. Chill for at least a couple of hours for the flavors to blend.
4. Serve with toasted or plain pita, bagel chips, or corn chips. It makes a flavorful pita sandwich with some hummus or feta cheese.

Serves 6. Preparation time: 20-30 minutes.