There is nothing more cooling and refreshing than a fresh and homemade Classic Tabbouleh Salad. With the spring time still upon us, the sun is getting stronger and—let’s be honest here—it’s getting much hotter outside. If you spend a lot of time outside like we do, you probably aren’t looking forward to a big hot meal after a long day. We sure aren’t. Not here in Florida, at least.
A bowl of this Classic Tabbouleh Salad is perfect for a hot day. If you don’t want to eat too much of it, serve it as a side to an easy protein-packed dish. My favorite way to eat this is with a good old serving of our Baked Chicken Shawarma and a dollop of fresh hummus.
What is your take on Mediterranean food? I always ask people that question and I always seem to get the same answer, “no“. Most times, people have an assumption that Mediterranean food tastes weird or different without having to tried any before to be sure. Not to toot my own horn but, this is the best Classic Tabbouleh Salad I have made to date and there’s just nothing like a homemade Mediterranean meal to revive you for dinner.
Of course, Classic Tabbouleh Salad is not limited to just dinner; you can serve this for lunch or as a snack—heck, you could even have it for breakfast if you really wanted to. It is that good for you!
XO
- 3 cups cooked quinoa
- Handful chives, chopped
- 2 tomatoes, chopped
- 8 oz mint, finely chopped
- 4 oz parsley, finely chopped
- 2 garlic cloves, minced
- 1 lemon, juiced
- 2 tbsp olive oil
- Sea salt, to taste
- 2 cucumbers, diced
- Chop veggies and herbs. Mince garlic.
- Mix all ingredients in a large bowl until combined.
- Refrigerate.
- Serve.
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