Ingredients4 large bunches of curly-leaf parsley, cleaned and finely chopped
1 small or medium white or yellow onion
4 ripe medium size tomatoes
½ cup of extra fine dark cracked (bulgur) wheat OR ½ cup of dry qunioa
3 to 4 lemons - freshly squeezed lemon juice
½ to 1 cup of extra-virgin olive oil
Directions:
Clean and remove long stems from parsley. Wash the parsley thoroughly and dry it (leave out on kitchen towel to dry or use Salad Spinner and then leave out to air dry).
Once parsley is almost dry of excess water, fine chop the parsley with knife (you may use the food processor) but be careful not to over chop because this causes it to get mushy. Next dice tomatoes into small cubes. Combine the ½ cup of olive oil and lemon juice in a medium bowl. Dice onions into small cubes and soak in olive oil and lemon mixture so that the onion smell will be eliminated.
Add parsley, diced tomatoes, cracked wheat, and olive oil/lemon/onion mix into a large bowl. Fold the salad until evenly distributed. Taste and add lemon/olive oil/tomatoes/onion as needed. Seal and refrigerate and allow cracked wheat to soak up the excess olive oil and expand for about an hour. After about an hour or more check the salad, if it becomes a little dry add more olive oil as needed. You want the salad to be a little moist. Best if refrigerated overnight.
If you want to use quinoa: cook the half cup of quinoa with 1 cup of water until done and quinoa is dry (resembles cooked rice). Let it cool to room temp and then add it in place of the cracked wheat to the salad.
Serving Suggestion:
Serve with small romaine lettuce leaves and use them as scoops or as a side salad with any meal; also great for rice paper rolls with slices of avocado (i.e. similar to spring rolls).
Photo: Salad with cracked wheat.
Photo: Salad with quinoa (the lighting was better for this one)
Special Notes:
~Vegan friendly
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