I have a serious affection for fresh parsley. And I’m not talking about the kind relegated to garnish!
Well-loved (and possibly overrated) in its dry form and woefully underappreciated in its natural form, fresh parsley will take you places the dried herb simply can’t go. Full-bodied, bright and grassy, this vibrant green contains natural cleansing properties that make it especially refreshing and welcoming in the summer.
Playing a starring role in this garden fresh tabbouleh, fresh parsley draws out the best in sweet summer tomato, crunchy cucumber and tangy lemon.
Tabbouleh is a vegetarian dish, most often referred to as a salad, of Levantine origin. The traditional Mediterranean version of tabbouleh showcases fresh parsley as the principal ingredient (the dish is mostly green) together with chopped mint, tomato, olive oil and fresh lemon juice. Bulgar, a wheat derivative, is sometimes added but it plays a minor role in the classic preparation.
Today’s recipe offers a little riff on the traditional preparation with the substitution of quinoa for bulgar as well as the addition of cucumber and other seasoning choices.
This lovely Mediterranean salad will store well in the fridge for up to two days and would make a beautiful addition to any meal, picnic or potluck. The flavors are truly delicious and refreshing and the contents wonderfully nourishing.