Easy Parsley Salad Recipe

Tabouli (Tabbouleh) with Wheat Berries and a Mild, Lemony Dressing

Feb 16, 2009 Jill Harris

Tabouli (tabbouleh) is a classic vegetarian cold salad made from parsley, whole wheat and lemon juice. This version of the easy parsley salad doesn't use mint.

Tabouli salad is one of those recipes that has as many variations as it has cooks. Traditionally, this Lebanese dish contains both parsley and mint, olive oil, lemon juice and onions.

This parsley salad recipe offers a basic recipe, with optional additions of mint, garlic and other vegetables.

At its base are parsley and wheat berries - the whole grain form of wheat. Wheat berries are a nutritious whole grain, usually still containing their bran. Eating wheat berries is an easy way to incorporate whole grains into salads, side dishes and snacks.

If wheat berries are unavailable, substitute another cooked grain like quinoa, bulgur or couscous.

Parsley salad is a vegan recipe, containing no animal products. It's egg-free-, dairy-free and full of nutritious phytochemicals.

Easy Parsley Salad Recipe

Serves 4.

Time to prepare: 1 hour (includes cooking wheat berries).

Ingredients:

  • 1 bunch fresh parsley
  • 3 green onions
  • 1-2 medium fresh tomatoes
  • Juice from 1 large fresh lemon
  • 2-3 Tbsp. cold pressed olive oil, to taste.
  • Salt, to taste
  • Pepper, freshly ground, to taste
  • 1 cup dried wheat berries
  • Water, to cover

Directions:

Wheat Berries

  1. Rinse the wheat berries under cool water and remove any stones/debris.
  2. Place in a medium-sized pot and cover with water so that the water is about 1 inch above the wheat berries.
  3. Bring to a boil and then reduce heat. Cook, covered, for about 1 hour.
  4. Drain excess water before adding to salad.

Salad

  1. While the wheat berries are cooking, rinse the parsley, onions, tomato and lemon under cold water.
  2. Using a sharp knife or food chopper/processor, chop the parsley leaves finely. Add to a large bowl.
  3. Mince the green onion and tomato and add to the bowl.
  4. Squeeze the lemon juice into the bowl, and drizzle the olive oil over top. Stir well.
  5. Season with salt and a generous amount of black pepper, to taste.
  6. When the wheat berries finish cooking (berries will be plump and soft), drain excess water. Let the berries cool slightly, then add them to the bowl. Stir all ingredients together. Chill to help the parsley soften and the flavoured meld. Serve cold.

Parsley Salad Variations:

  • Add finely chopped cucumber.
  • Add finely chopped mint (for traditional tabouli).
  • Add sliced or chopped olives.
  • Add 2 cloves minced garlic.
  • Use minced cooking onion or red onion instead of the green onion.
  • Top with sunflower seeds to serve.
  • Substitute bulgar wheat or cooked quinoa for wheat berries.

Serving Suggestions for Parsley Salad (Tabouli)

  • Roll up in fresh lettuce leaves and serve on a platter.
  • Top crackers with hummus and add a spoonful of tabouli.
  • Stuff into a pita with chickpeas.
  • Eat as a side salad.
  • Bring to a potluck.

The copyright of the article Easy Parsley Salad Recipe in Vegetarian Cuisine is owned by Jill Harris. Permission to republish Easy Parsley Salad Recipe in print or online must be granted by the author in writing.
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