Tabbouleh with Chive Olive Oil & Mojito White Balsamic
March 07, 2025
TABBOULEH
- Cook 1/2 cup of bulgur according to package and store in a large bowl in the fridge while you prepare the dressing and cut veggies.
- Mix the following into a bowl and set aside:
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- 1 small to medium cucumber, diced
- 1 large tomato, diced
- 1/2 teaspoon salt
3. In a small bowl, whisk together the following:
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1/2 teaspoon salt
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1/3 cup Creede Olive Oil Chive Extra Virgin Olive Oil
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3 to 4 tablespoons Creede Olive Oil Mojito 12-Year Aged White Balsamic
- 1 tablespoon lemon juice, to taste
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1 medium clove garlic, pressed or minced
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Freshly ground pepper, to taste
4. Remove the bulgur from the fridge and mix half the dressing into the grains. Let the grains soak up the dressing until most of the moisture is absorbed.
5. Drain any excess water from the cucumbers and tomatoes. Add the veggies to the bulgur along with 2 medium bunches of finely chopped curly parsley.
6. Stir everything together with the remaining dressing until well combined. Serve at room temperature or chilled and top with garnishes such as sliced green onions and additional fresh herbs (basil, mint, parsley)
Make it a meal and add grilled chicken or eggplant! Or serve as a side dish to gyros or seared salmon!
Need Gluten-Free? Swap bulgur with one cup of prepared cauliflower rice!
