Parsley – Tomato – Tabbouleh Salad – Art

Summary

Ingredients

• 8 tomato (s) (approx. 00g), washed, roughly diced
• 1 bunch parsley, smooth, roughly chopped
• 2 onion (s), red or 6 shallots (approx. 150-180g), finely diced
• 1 handful mint or basil leaves, possibly
• 80 ml vinegar, (white wine or sherry vinegar) or:
• 1 lemon (s), untreated; Juice and grated zest it
• 1 tablespoon honey
• 2 tablespoon oil, (extra virgin olive oil or a good neutral oil)
• Salt and pepper, freshly ground black
• 1 tablespoon paprika flakes or tomato flakes
• possibly herbs, mixed, dried
• 1 pinch (s) ground cinnamon

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Instructions

1. Peel and dice the onions. Parsley and, if you have one, 1 handful of mint or basil leaves, wash, spin dry, roughly chop. Wash the tomatoes, remove the stalk and roughly dice.
2. Mix vinaigrette from vinegar or lemon juice and zest, honey, oil (amount as desired, I only use 1 tablespoon), spices. Season well with salt and freshly ground black pepper from the mill.
3. Mix in the onion cubes, coarsely chopped herbs and tomato cubes one after the other.
4. Serve with garlic or flatbread, bruschetta, baguette or ciabatta as a starter or with pan-fried or grilled food.
5. TIP:
6. If you like, you can fold in 1-2 cups of cooked bulgur, couscous or grainy rice, cooled lukewarm, and let it steep for 20 minutes before carefully folding in the tomatoes before serving.