1 cup Bulgur (cracked wheat) or Quinoa
1/4-cup Olive Oil
1 Clove Diced Garlic
10-12 Finely Chopped Mint Leaves (stems removed; washed and well-dried)
1 Cup Finely Chopped Parsley (stems removed; washed and well-dried)
4 Firm Roma Tomatoes (diced)
1 English Cucumber (chopped finely)
4 Green Onions (chopped very finely)
Feta Cheese (crumbled) – to taste
Salt & Pepper
Black Olives – Optional
Mix 3 TBSP (the juice of 1 Lemon) lemon juice with the olive oil and garlic.
Prepare the Bulgur or Quinoa according to package directions. Extra fine bulgur wheat is recommended.
Once the tomatoes are diced, place in a colander to drain the extra liquid.
Place the tomatoes, cucumbers, green onions, feta cheese, parsley, and mint leaves in a medium mixing bowl.
Add the bulgur once it cools.
Season with salt and pepper to taste.
Add the dressing.
Chop the vegetables super finely.
If your guests don’t devour this delicious Mediterranean salad, you can keep it in an air-tight container in the refrigerator for a couple of days.
Drain juice before refrigerating leftover tabouli.