Heya everyone, it has been way too long! I am sorry for my absence on the blog in the last few months, it has been a whirlwind! It feels great to be back and typing away here, reaching out to all you in need of a delicious summer meal, a Mediterranean Tabbouleh Salad coming right up for you guys. I have to be honest, in the last few months, I took a step back to remind myself of the important things in life, some self love and intertwined in all of that, travel to Liberia to see my sister, home renovations and lots of summer camping & hiking. Hopefully you’ve all been able to step back also and appreciate the important moments in your life, cherish moments with those that matter the most and create some summer memories.
Recently, my husband, our pup and I have taken every opportunity to get out into the mountains, pitch our mansion of a tent up and conquer many hikes. Nothing beats a summer camping trip, no glamping doesn’t count… I have to thank my parents for all the nostalgia surrounding camping, they took us camping as kids in the summers, all six of us stuffed into a tent and the days consisted of several day trips and hikes to tucker us out. I also love camping cooking, I love to get innovative and still enjoy a delicious, healthy & quick meal around the campfire. Tin packets are your best friend for those campfire meals! My husband had a good chuckle on the last camping trip, I asked him to find the salt and pepper as I was making dinner, he pulled out a beautiful grinder with pink HImalayan salt and some whole pink peppercorns for pepper, he looked at me and said, “you know your wife is a food blogger when…” I mean, who wouldn’t leave the house to camp without those two staples… 🙂
Alright, down to my latest creation, a fresh and addicting summer salad that I can’t get enough of. I’m all about trying to use up all my garden’s bounty, it’s been a perfect balance of sun and rain here and my garden is flourishing. I saw my parsley, mint and tomatoes needed to be used up, what can I make… DING, DING, tabbouleh! There are many types of tabbouleh out there, the first originating in Lebanon, a flavor packed salad that is so fresh on a hot day. I decided to put a little twist on my tabbouleh salad and added some Mediterranean flavors, because olives and feta are irresistible. I also switched out the traditional bulgur or cous cous base with my current addiction, jade pearl rice,
to make it gluten free. This Mediterranean Tabbouleh Salad couldn’t have turned out any better, I mean, not to brag or anything, but it’s seriously incredible.
So to the garden I went, cut some fresh parsley, mint, chives and picked some ripe tomatoes and got chopping! I usually make a large batch of jade pearl rice once a week and use it throughout the week, but the great thing about jade pearl rice, is it takes 10 minutes, tops, to cook! I get my rice at my nearest Planet Organic store, where they sell it bulk, worth the trip to your nearest health food store, I promise!
1 large bunch of fresh parsley (approximately 2-3 cups) – diced
1.5 cup chopped cucumbers
1.5 cup chopped tomatoes (I used 2 variations of grape tomato, golden & cherry)
1/2 cup dry green jade rice – cooked
1/4 cup fire roasted tomatoes – chopped ( I find these in grocery store salad bars – CO-OP)
1/4 cup red onion – diced finely
1/4 cup fresh mint – diced
2 tbsp fresh chives – chopped
10 olives (I used a variations of green, black, brown olives)
1/4 cup light crumbled feta
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp fresh mint – diced finely
1 tbsp honey
1 tsp lemon zest
Salt & Pepper to taste
Throwing it all together:
Mix all your vegetables together in a large bowl, add your cooled rice. Mix dressing ingredients well until all combined. Pour dressing into salad, add salt & pepper to taste, top with feta and olives! Easy as that, a Mediterranean Tabbouleh Salad fitted for a queen’s feast I’d say! Hope this helps you use up your garden ingredients and adds another staple recipe to your books. Have a beautiful and safe summer, another recipe to come soon!