Lebanese Tabbouleh Salad | FeelGoodFoodie
Welcome back to episode 8 of Ramadan recipes you can rely on. For this salad, parsley is not a garnish, but the main event. So, I remove the stems, wash the parsley really well, and dry it on a kitchen towel. To make the dressing, I mix lemon juice, olive oil, salt, and pepper, and soak fine burl in the dressing instead of soaking it in water. Then, I start chopping the tomatoes, green onions, mint, and three whole bunches of parsley. Don’t think about using the food processor because it will just wilt the parsley and ruin the texture. Trust me, your patience and the chopping will pay off.