This easy salad is filled with traditional tabbouleh flavor….and only some of the chopping. WIN.
When I was a kid (an older kid, high school probably), mom and I had a little Sunday routine. Church, then to the pool for a long workout, and then out to lunch. Sometimes it was was just the neighborhood taco stand, and sometimes we went to this super scrumptious vegetarian joint that had the best juices and salads and other earthy fare. Their stuff was hearty — those juices were no diet drink, they would fill.you.up.
One of my favorite dishes was the tabbouleh appetizer, which my mom and I would get to split. It came with these huge crispy cracked seed flatbreads that we’d break into shards to plunge into the tabblouleh. The bright, grassy greens meshing with the nutty seeds in texture perfection.
Weirdly, I’ve never had tabbouleh since then. It never occurred to me to make my own….I guess I always thought it looked too complicated. There is beaucoup, very precise chopping in classictabbouleh…which can be meditative, or can be a pain in the rear. Ordering it at any Middle Eastern restaurant is out of the question because it traditional calls for bulgar, which I’m now allergic to.
I’ve been loving fresh herbs in everything lately, and, you might know, fresh herbs are a key ingredient in tabbouleh. I was playing around with some flavors one day and ended up making a salad that tasted remarkably like tabbouleh. And then I realized….it pretty much was tabbouleh, just in a bigger, clumsier (but much easier to prep) form. It seems so obvious now that I’m kind of mad at myself more not thinking of it earlier. Less chopping, same awesome flavor, and less little green bits to get stuck in your teeth? I’d call that a win.
quick aside — so i saw all those facebook ads for cocofloss, and since I love to floss (really!) i immediately bought some. y’all. it’s as good as they say it is (not sponsored content, i swear!). i bought the mix fruit pack, subbing the mint for starwberry because i like strawberries but not strawberry flavored things. next time i buy it, i’m going to get all coconut because it smells so good. okay. i’ll stop talking about floss now…. 😁😬
I think I’ve discovered a new favorite salad, because I definitely plan on munching on this all summer long. I finally bought some herb seeds ( I know, I know, I should have started them a long time ago, food blogger without an herb garden, blah blah blah) so I’ll be able to pluck the fresh greens before tossing them in a salad.
While this is definitely a lighter dish, you can always make it heartier by sprinkling some chickpeas on top, or a big handful of nuts (heehee) or whatever strikes your fancy. <3
Big Easy Tabbouleh/Summer Herb Salad
Serves 2-4 time: 10-15 min
- 6 cups of packed kale
- 1 bunch (about a packed cup) parsley
- 1 bunch (packed cup) mint
- 1 cup grape tomatoes, sliced
- 1 cucumber, sliced to ribbons with a vegetable peeler
- 1/4 red onion, chopped
- handful of kasha (toasted groats)
- 1/3 cup lemon juice
- 1/3 cup good olive oil
- 1/2-1 tsp crushed garlic (to taste)
- salt and pepper
- Wilt the kale in the microwave for about 3-4 min
- Toss kale with parsley, mint, tomatoes, cucumber, and onion
- Sprinkle kasha over top of veggie-herb mix
- Combine olive oil, lemon juice, garlic, salt, and pepper for a simple salad dressing.
- Serve with dressing on the side to prevent wilting.