Looking for a refreshing summer salad that’s easy, healthy, and full of flavor? 🌿 This Mediterranean-inspired salad puts a fun twist on classic tabbouleh, perfect for lunch, dinner, or a light snack.
In this video, you’ll learn how to make a fresh parsley and tomato salad with zesty lemon dressing and a hint of bulgur, giving it that authentic tabbouleh touch without being complicated. 🥗✨
Whether you’re a fan of healthy Mediterranean recipes, easy summer salads, or just want something light and delicious, this recipe is for you!
Ingredients:
2 beetroot
1 pomegranate
1 bunch of parsley
Few leaves of mint
Dressing
Juice of half a lemon
2 Tbsp Olive oil
2 Tbsp Pomegranate molasses
Salt and pepper
🌿 Why you’ll love this recipe:
✔️ A modern twist on traditional tabbouleh
✔️ Fresh, healthy, and loaded with flavor
✔️ Quick and easy to make at home
Enjoy it as a side dish, appetizer, or light dinner — this Mediterranean salad recipe is versatile and always a crowd-pleaser.
👉 Don’t forget to like, comment, and subscribe for more easy and delicious recipes!
TIMESTAMPS:
00:00 Intro
00:15 The beetroot
1:35 Cooking the quinoa
2:13 Preparing salad ingredients
3:13 Making the dressing
3:41 Building the tabbouleh
4:40 Outro
#mediterraneansalad #mealsbymary #Tabbouleh #HealthyRecipes #MediterraneanFood
Today we’re making one of the most popular Middle Eastern salads, tabula. But not just any tabula. This one has a fun twist. It is sweet, tangy, and absolutely delicious. We’re making beetroot tabula. Start with two beetroots. Peel them, then cut into small cubes. Cutting them small helps them cook faster. And since we want it cubes anyway, so I’ll just cut it from now. Just like that. Try and get them as small as possible. Place the cubes in a deep pot. It is better to use a deep pot for this so that the water doesn’t splash out and make a mess in your kitchen. And trust me, it won’t make a mess if the pot is not deep enough. Now, cover with water and bring it to a boil. [Music] Once it boils, lower the heat to medium and cook until tender. You will need from 20 to 25 minutes or until it is tender and you can insert a fork in it and it slides in easily. Once ready, drain and set aside. Traditional tabul is made with bular, but for this twist, we’re using quinoa. In a pot, combine half a cup of quinoa with one cup of water. Bring to a boil, cover, then reduce the heat and let it simmer for 10 to 15 minutes until fluffy and tender. For quinoa, you always need to double the amount of water. So, if you are using half a cup of quinoa, you will need 1 cup of water. If you’re using one cup, for example, you will need two cups of water. Once cooked, fluff with a fork and stir in 1 tbsp of olive oil and 1 tbsp of lemon juice. Set it aside and let it cool down. Now we will start preparing the rest of the ingredients. Finally, chop a whole bunch of parsley. Just like traditional tabula, it heavily depends on parsley. To save time, you can do this step and chop your leaves while working on the beetroot and quinoa. But I just wanted to show you a step by step. [Music] Then chop a few leaves of mint. This will add freshness and brighten up the salad. You can also do scallions here if you have some. We have our parsley and mint finely chopped, our beetroot boiled and drain of any excess water. And our quinoa completely cooked. Now let’s work on our dressing. For the dressing, whisk together a juice of half a lemon, a pinch of salt and pepper, 2 tablespoons of pomegranate molasses, and lastly, 2 tablespoons of olive oil. So quick and easy. That is it. Whisk it all together just to make sure that everything is combined together. In a large bowl, add your parsley and mint and then the quinoa. Mix them together. Next, add the beetroot cubes. Set a few to use as a garnish on top. And that is of course optional. [Music] Now, sprinkle in pomegranate seeds. I like to add half inside and then use the rest on top along with the extra beetroot cubes. For some reason, my pomegranate is kind of light color. I thought it was not fully ripe, but it turned out it was just like regular ones. Anyways, pour in your dressing and toss everything together. Then finish with the garnish on top. This salad looks beautiful and it tastes even better. You can enjoy it right away or let it chill in the fridge for 30 minutes to 1 hour. If you like this twist on tabula, give this video a like. And if you would like me to share with you an authentic version of tabula, let me know in the comments. Don’t forget to subscribe so you don’t miss any of my new recipes. I upload twice a week. Thanks for hanging out with me today and I’ll see you in the next one. Bye-bye.
1 Comment
Looks so delicious 🥰🥰