This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, moving north to the former Ottoman Empire with the tzatziki and shawarma, then finishing with some classic Italian charred peppers.
Try to get the parsley nice and fine for the tabouli. As Tom’s former head chef said, “Once you think it’s fine enough, keep chopping for another minute.”
*If you’re on the gluten-free plan, we have given you quinoa instead of bulgar wheat. Here’s how to prepare it. Cook the quinoa in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.
**Red wine vinegar is a staple ingredient, not provided by Green Dinner Table. If you don’t have any, just use a little of the lemon juice.