Tabouleh (Vegan)

Tabouleh (Vegan)

This middle-Eastern salad is not common in Greece but we all love it. I made it for the first time in the States many, many years ago and now it is a staple for us in the warmer months of the year and sometimes in the colder months if I can find decent tomatoes. 

1/2 cup bulgur
1 cup water

two ripe, firm tomatoes, cubed
2 spring onions or one small regular (dry) onion, sliced
juice of one lemon
2 tablespoons (or more) extra virgin olive oil
a handful of fresh parsley, finely chopped
a handful of fresh mint, finely chopped
salt and pepper to taste

In a small pot, bring the water to the boil, pour in the bulgur, stir, and turn down the heat to medium-low.  Cook for about 6 minutes until all the water is absorbed. Do not stir. Remove from the heat, place two layers of paper towel on the pot and cover again with the lid. The paper towels will absorb the excess moisture, so the salad is not mushy.

When the bulgur has cooled off, place it in a big bowl, add the rest of the ingredients, mix with a fork, and refrigerate before serving.  If you will keep it in the fridge for more than an hour, save the onion to add right before serving, because the onion smell will become too strong in the fridge.