We call it tambouli in Cyprus and this salad has passed to Cypriot cuisine from the Lebanese. It’s easy to throw together. Great as a side dish for grilled meats. 

This salad is a typical summer salad and very “refreshing” thanks to the mint. The bulgar wheat does not have to be soaked before preparing the salad. If it stays in the refrigerator for an hour or two it will absorb all the juices in the salad and the bulgar wheat and will become soft.

This salad can be preserved for at least 2 – 3 days in the refrigerator.

Try it in your toasted sandwiches, after toasting put some salad inside.  It’s delicious!!

Tambouli

Serves: 4

Preparation time: 30 minutes

Ingredients

• 2 - 3 tomatoes peeled and finely chopped
• 1 medium sized onion finely chopped
• 1 bunch of parsley finely chopped (about 2 - 3 cups)
• salt and pepper
• 1/3 cup lemon juice
• extra virgin olive oil
• ½ cup of freshly cut mint
• 3 – 4 tablespoons of bulgar wheat

Directions

Finely chop all vegetables

and add all other ingredients, as well as the bulgar wheat and mix well.

Place in the refrigerator for at least 1 - 2 hours before consuming.

This is for the bulgar wheat to absorb all fluids and that’s why I do not soak it before.

It’s ideal for BBQ, grilled meats, or roasted meat.

Leftover salad is perfect in toasted sandwiches.

Tags: healthy, Lebanese, Salads