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Tabbouleh
Description
This is a modified version (or at least as close as I could come) to my favorite tabbouleh from a restaurant outside of Detroit.
Ingredients
- 4 bunches curly-leaf parsley
- 1/2 cucumber
- 4-5 Roma tomatoes
- 1 small white onion
- 1/3 to 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 to 2/3 tsp salt
Instructions
- Rinse all vegetables; pay parsley dry or put it in a salad spinner.
- Remove as much parsley stem as possible then finely chop and add to large bowl.
- Chop tomatoes to desired size then place in strainer to remove juice; place in bowl.
- Chop onion and cucumber to desired size and place in bowl.
- Add olive oil, lemon juice and salt to bowl and mix thoroughly.
Notes
Feel free to adjust amounts of oil, lemon juice and salt to taste. Best to do after chilling tabbouleh in fridge for a few hours.