Parsley – Tomato – Tabbouleh Salad – Art
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Mix in the onion cubes, coarsely chopped herbs and tomato cubes one after the other.
- Serve with garlic or flatbread, bruschetta, baguette or ciabatta as a starter or with pan-fried or grilled food.
- TIP:
- 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.
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