Bulgur salad with parsley and tomatoes: tabbouleh, Polish-style
A tabbouleh-style salad, but with more grain to make it filling: fine bulgur swollen in boiling water, two bunches of parsley, mint, tomatoes and cucumber in small dice, red onion, plenty of lemon and olive oil. Light, tangy, best with the barbecue and as a packed lunch. The key is patience chopping the parsley and fifteen minutes for the bulgur to absorb the dressing.
Your own work in that: 15 min.
- Bulgur swelling 20 min
- Chopping 15 min
- Resting 15 min
Step by step
0 / 5 doneSoak the bulgur
Put the bulgur in a bowl, pour over 200 ml boiling water with a pinch of salt, cover with a plate and leave 20 minutes. It absorbs the water and softens without cooking. Fluff with a fork and cool.
Ingredients: 150 g bulgur · 200 ml boiling water · 3 pcs tomatoes · 1 pcs cucumber · ½ pcs red onion · 2 bunches flat-leaf parsley · ½ bunch fresh mint · 100 g feta
TipFine bulgur (no. 1 or 2) only needs soaking; coarse bulgur must be simmered 10 minutes in twice its volume of water. Check the packet.
Boiling water, a plate, twenty minutesChop the parsley and mint
Wash the parsley, dry it thoroughly (wet, it turns to mush), cut off the thick stalks and chop finely with a sharp knife. Chop the mint the same way. Two bunches is no mistake: the parsley should stand as an equal partner to the grain, not a garnish.
TipA sharp knife chops; a blunt one crushes and the parsley darkens. Chop in batches, not the whole pile at once.
Dry parsley, a sharp knife, finelyDice the vegetables finely
Halve the tomatoes, scoop out the watery seedy centres with a teaspoon and cut the flesh into 5 mm dice. Cucumber in the same dice, onion very finely. Small dice, because everything should mix with the grain in one bite.
Five millimetres, tomato centres removedToss with the dressing
Mix the lemon juice with the olive oil, salt and pepper. Combine the bulgur, parsley, mint, vegetables and onion in a bowl, pour over the dressing, toss. Leave 15 minutes: the grain absorbs the dressing and lemon and the salad gains flavour.
Ingredients: 1 pcs lemon, juice · 4 tbsp olive oil · 1 tsp salt · ½ tsp black pepper
Lemon, olive oil, a quarter of an hourServe
Taste: it usually needs more lemon and salt than you'd think. Top with crumbled feta. With the barbecue, cutlets, roast chicken; in a lunchbox it keeps 2 days.
Feta on top, the barbecue beside
Before you start
With chickpeas
A drained can of chickpeas into the bowl: the salad becomes a full meat-free dinner.
With pomegranate
The seeds of half a pomegranate and a spoon of honey in the dressing: a sweet-and-sour festive version.
Watery salad
Tomato centres left in, or wet parsley. Remove the seeds, dry the greens, and add the dressing just before resting, not the day before.
