Tabbouleh Salad

* A versatile low fat salad that can be made ahead of time.
* This salad is great on its own as a side dish but if you add some grilled fish or shrimp it suddenly becomes dinner.


* 1 cup cracked wheat (medium texture)
* 1 1/2 cups tomatoes, seeded and chopped
* 2 cups cucumber, seeded and chopped
* 1 1/2 red onion, finely chopped
* 2 cups flat leaf parsley, chopped
* 1/2 cup fresh lemon juice
* 1/2 cup extra virgin olive oil
* 2 tablespoon garlic, finely chopped
* 2 teaspoons kosher salt
* 2 teaspoon black pepper


* Wash wheat in a fine mesh strainer. Put in a large glass bowl. Cover with boiling water. Let sit about 30 minutes. Meanwhile, chop all your veggies. Combine with olive oil and lemon juice then whisk in salt and pepper. Drain wheat through strainer of any unabsorbed water, squeezing out as much as possible. Combine wheat with veggies, add lemon juice mixture. Stir well. Refrigerate for 1 hour.
* Serves 8. Enjoy


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