This super healthy salad is influenced by the Mediterranean. Tabouli from the Levant, to tzatziki and shawarma from the former Ottoman Empire, 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.”
*Parsley is a shared ingredient. Use half for each dish.
*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 red wine vinegar, any kind of vinegar will do.