Summer, along with some recent crazy Midwest summer weather 🥵⛈💨, is in full swing! With summer comes an array of fun outdoor activities and events and the abundance of fresh produce, inspiring us to create light, vibrant dishes and to share an easy side dish recipe with you for your next summer BBQ RSVP.
One side dish recipe that perfectly captures the essence of summer for any outdoor event is tabouli (a.k.a. tabouleh or taboulah and can be spelled with double bb's as well), a traditional Middle Eastern salad known for its zesty flavors and fresh, wholesome ingredients. We’re especially excited to share this tabouli recipe with you, made even more exceptional with the use of Olivando, a premium cold-pressed extra virgin olive oil handpicked and crafted with love in the Umbrian hills of Italy (“Green Heart of Italy”) by our dear friends, Marco and Amanda Simonelli.
The Perfect Ingredients: Before we dive into the recipe, let's take a moment to appreciate the beautiful combination of flavors and textures that make tabouli so special. Traditionally, tabouli is made with bulgur wheat, but this recipe puts a fresh twist on it by using quinoa instead. Quinoa is gluten-free, protein-rich, and adds a delicate nutty flavor to the salad.
Ingredients:
1 cup cooked quinoa
1 cup fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cucumber, diced
Juice and zest of 1 lemon
3 tablespoons Olivando Monocultivar extra virgin olive oil [sub your favorite on-hand olive oil]
Salt and pepper to taste
To elevate the flavors of our tabouli, we turn to Olivando's gently spicy Monocultivar extra virgin olive oil, which adds a fruity and robust aroma to our tabouli, perfectly complementing the vibrant herbs and zesty lemon. Its smooth texture and delicate flavors provide the ideal base for our dressing, ensuring that every bite is a celebration of some of summer's finest and freshest ingredients.
Recipe: Now that we have our ingredients, it's time to bring everything together and create our mouthwatering, refreshing tabouli.
Step 1: In a large bowl, combine the cooked quinoa, chopped parsley, mint leaves, cherry tomatoes, red onion, and cucumber.
Step 2: In a separate small bowl, whisk together the lemon juice, Olivando extra virgin olive oil, salt, and pepper until well combined. Taste and adjust the seasoning as desired.
Step 3: Drizzle the dressing over the tabouli mixture and gently toss until everything is evenly coated.
Step 4: Allow the flavors to meld together by refrigerating the tabouli for at least 30 minutes before serving.
Step 5: When ready to serve, garnish with a sprig of fresh mint or a sprinkle of crumbled feta cheese for an extra touch of indulgence...oh yeah!
Step 6: Enjoy this delightful tabouli salad as a refreshing side dish or pair it with grilled chicken, fish, or falafel for a complete and satisfying meal.
Until next time, happy eats! 🍽
*Always available online. You can also find Olivando available for purchase locally in the Kansas City metro at The Better Cheddar, Blue Heron Design, and A Thyme For Everything.
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