My friend and fellow food blogger Hadia of Hadia’s Lebanese Cuisine has the most amazing looking Tabbouleh Salad on her page. Every time I see pictures of it, I want to jump into my monitor…LOL!! The main ingredient in Tabbouleh salad is chopped parsley, lots and lots of parsley. Tabbouleh is also made with Bulgar which is cracked wheat, which I didn’t have but Hadia said that I can make it without it so that is why I am not calling this Tabbouleh salad but instead Lebanese Herb Salad. It’s very easy to make but the most difficult part of it as Hadia says, is washing, drying and hand chopping the parsley. Once that is done, the rest is very easy. Check out Hadia’s Facebook page for more mouth watering delicious creations. To see how I made this refreshing light salad, keep reading.
Lebanese Herb Salad
4 cups finely chopped fresh parsley (I used 4 bunches)
2 very large tomatoes, finely diced
7 fresh mint leaves, finely chopped
1 small onion, finely chopped
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
dash of allspice
salt and pepper, to taste
In a large mixing bowl, add the parsley, tomatoes, mint, onion and mix together. To a glass measuring cup add in the lemon juice, allspice, salt, pepper and olive oil and mix well. Pour over the salad and mix.
Note: Make sure your parsley is totally dried before making the salad. What I did is I placed it in a colander and ran it under cold water, letting the excess water drain down the sink. I then took it out on my terrace and let it dry in the sun, turning every so often. It took a couple hours to fully dry but you need to do this step otherwise your salad will be mushy.