Syrian, Lebanese, Middle Eastern or Greek, with more herbs or with more bulgur – Tabbouleh is beautiful in all its versions!
It’s healthy, simple, light, quite summery and bursting with zesty herbs, and crazy delicious!
The key to any good tabbouleh is definitely the herbs. Lots and lots of herbs. Fresh is a must here. Use mint and flat leafed parsley, chopped up into tiny little pieces. The smaller it’s chopped, the easier it absorbs the dressing and the more flavor you get in every bite. The same goes for vegetables.
After everything is chopped to standard it’s simply a matter of tossing it all together and adding the dressing to it which is again very simple and easy to put together: just a little lemon juice, some olive oil, salt and pepper.
Who wants an extra kick, can add fresh pomegranate seeds as well. The edible red ruby not only adds a little crunch to the texture but also makes the salad looks pretty and inviting, giving it a very Chef on Rhine touch!
Tried this recipe, turned out very well. Its a perfect salad for the summer, especially with bbq. Would absolutely recommend it. The addition of pomegranate and cucumber definitely brings out extra flavor.