With its vibrant green color and refreshing tang, tabouleh is a musttake on any summertime picnic. I love it all by itself, but I am also known to sneak it into an otherwise plain cheese and tomato sandwich. And it makes a killer veggie wrap: smear a little hummus on a wrap, top it with tabouleh and add whatever crunchy vegetables like cucumber, radish and carrot. Classic tabouleh has a bit of bulgur, but here it is local walnuts that add a flavorful crunch.
Ingredients
SERVINGS: Makes about a pint
- 4 cups finely chopped fresh curly parsley
- ½ cup finely chopped fresh mint
- 1 medium ripe red tomato, diced fine
- 1 medium/small red onion, diced fine
- 2 sprigs green onion, chopped fine
- 1 cup toasted walnuts, chopped fine
- 1 teaspoon sumac
- Juice of 1 lemon
- 2 tablespoons olive oil
- Fresh ground black pepper and salt to taste
Instructions
Combine parsley, mint, tomato, onion and green onion in a bowl. Add the toasted walnuts and remaining ingredients. Mix together well, cover and keep in the fridge until ready to use. It stores well for at least 24 hours.
