Homegrown ingredients

Moving to California really opened up a whole new world of exciting eats to a kid who grew up in the South (no offense) where foods were mostly American traditional.  California  cuisine abounds with the exotic influences  from other cultures from around the world.

Ever since I was introduced to this Mediterranean salad back when I was a teenager, Tabouleh has become  one of my favorite summer salads.    Especially using the fresh homegrown ingredients that are growing in our garden, I could easily polish off a whole bowl myself.

I like to be creative and add a bit more “stuff” than what’s in a typical tabouleh dish. Tabouleh salad is traditionally made of bulgur, finely chopped parsley,  mint, tomato and spring onion, seasoned with lemon juice and olive oil.

To liven the dish up, I like to put a bit of purple and green basil, along with cucumbers (gives the salad a nice cool crunch)

Mmmm good.

Summer salad



2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)


oak bulghur in cold water for 1 1/2 to 2 hours until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.

Recipe courtesy of


Serve as a side dish on top of leaf lettuce or stuffed in a pita bread.


  1. Tamara (AK) says:

    We love Tabouleh too! However, we need to eat a gluten free diet. We still enjoy Tabouleh though…made with brown rice or quinoa. Not authentic but delish just the same!

  2. Laura says:

    I make tabouleh all the time, but I usually use quinoa, for the higher protein content, and add whatever fresh veggies I have on hand: tomatoes, bell peppers, zucchini, cucumbers, yellow squash, green beans, onion, mushrooms, etc. I also like to add black beans or lentils if I have some already cooked up (more protein and fiber) and I like to get creative with fresh herbs: thyme (esp lemon thyme!), sage, chives, cilantro, celery leaves, cauliflower leaves, finely chopped kale leaves, etc. I make the dressing with olive oil and fresh lemon or lime juice (even used orange once for a sweeter take on it), fresh ground pepper, sea salt, and a bit of cumin or turmeric. Leftover salad is even better the next day, and is great in burritos. Never traditional, but always delicious!

    • Tamara (AK) says:

      I agree, always better the next day after the flavors have time to meld. It’s just having leftovers that’s the trouble… 😉

  3. Ginger says:

    I love it, too, but must eat it as the others with quinoa. I like your ideas to liven it up.

  4. Ms. Adventuress says:

    Oh my, what yum! Thank you for posting – so lovely! I enjoy this gluten-free and oil-free and can’t say enough about how delish this is.

Post a comment