Berry Mint Tabbouleh recipes

Fresh and bright summer salad

Berry Mint Tabbouleh recipes

Summer is here! That means fruit, salad and lighter food in general. During the summer I love to make big batches of salads that can keep for a few days.  I like to keep them in the refrigerator for easy lunches or to be packed up in the cooler for a delicious beach snack. These salads usually include some kind of grain and a variety of vegetables that seem to get better and better when sitting with herbs and a flavorful vinaigrette.

 

Tabbouleh is one of my go to vegetarian salads for summer. I love the fresh taste of tomatoes and cucumbers, mixed with parsley and the bulgur wheat.  This combination is both delicious and filling. This year as I was making a batch of traditional Tabbouleh, I couldn’t help but wonder if I could modify it a bit. I decided to make a berry and mint Tabbouleh and it turned out wonderful. I stuck with bulgur wheat as the base, then used strawberries and blueberries, instead of tomatoes and cucumbers.  I also used mint with a tiny bit of parsley and ginger, instead of the standard parsley and garlic combo. I finished it off with a citrus vinaigrette made of orange and lemon juice. These refreshing flavors are perfect for a hot summer day.

 

Berry-Mint Tabbouleh :

 

1 cup bulgur wheat

1 ½ cup boiling water

¼ cup olive oil

juice of ½ lemon (about ¼ cup)

1 ½ cup strawberries – sliced

¾ cup blueberries- whole

1 cup fresh mint – chopped

¼ cup fresh parsley – chopped

1 inch ginger – peeled and minced

¼ cup orange juice

¼ cup lemon juice

 

In a large heatproof bowl pour the boiling water over the bulgur. Add the juice of ½ lemon, ¼ cup olive oil and a sprinkle of salt. Let sit at room temperature for about an hour until the wheat absorbs the water. Fluff with a fork.

 

Toss in the berries, mint, parsley and ginger. Pour the lemon and orange juices on top and mix until all ingredients are combined. Sprinkle on salt to taste. Keeps in refrigerator for about 2 days.

 

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