Tabbouleh Salad with Feta

personal chef fort lauderdale

Serves 4

1 box tabouleh cooked according to directions or (1 cup bulgur 1 1/2 cups broth or water)
juice from 1 lemon, 2-3 T
¼ cup/60ml  extra virgin olive oil
1 clove garlic, minced
3 scallions, finely chopped
1 handful parsley,  minced
10-12 fresh mint leaves, minced
1 large tomato, coarsely chopped
1 cucumber, peeled, and diced
2-3 ounces/60-85g crumbled feta
1 handful  kalamata olives, pitted and halved.
salt and pepper to taste

Make tabouleh and fluff with fork.  Whisk the lemon juice and olive oil together.  Add the garlic, scallions, parsley, mint, tomato, cucumber feta and olives to the tabouleh.  Mix to combine. Drizzle with the lemon vinaigrette, and toss. Serve immediately or let sit in the refrigerator for 30 minutes for flavours to combine.  

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