This salad deserves special honor, because it is Lebanese. And Lebanese food is sacred. Kind of like cows (except cows which are unceremoniously run down by white Toyota Tacomas on late night Publix runs, of course). There is something so refreshing and exotic about Lebanese food.
Tabbouleh (or Tabbouli, if you prefer) has one unusual (for most) ingredient in it; this would be bulgur. Bulgur is just cracked wheat berries. I buy mine in bulk from a whole foods store because I have other uses for it besides making studly salads. But you can also get it at any regular grocery that carries Bob's Red Mill products (usually in the baking aisle).
First, measure 1 cup of bulgur into a bowl or baking dish. Then bring 1 cup of water to boil in a saucepan. As soon as the water boils, pour it over the bulgur. Let sit for about 30 minutes, until the water is completely absorbed. I use a baking dish so it cools faster.
Chop up about this much parsley:
and at least this much mint (I would have used a little more if I had it):
Dice one large tomato, one medium cucumber, and one small onion. Toss all the ingredients with this dressing:
To make this dressing, simply juice two lemons, then add enough olive oil to make it equal parts oil and lemon juice. Add salt and pepper to taste. It is best to refrigerate it for an hour or so before serving.
Your finished product will look like this:
This makes about enough for me to finish in one sitting while pregnant, or, about 6 generous helpings.
We paired it with grilled chicken breast, pita triangles, and hummus (not pictured) on this occasion. If I had gone all out, I would have made fattoush and falafel to round out a complete Lebanese meal. Sometime I will have to do a fattoush salad post. It is also a very studly salad. It happens to be my stud's personal favorite. I like to eat tabbouli in a pita sandwich too, with or without falafel.