Homemade no-cook tabbouleh
by Tavolino
A refreshing and easy-to-prepare summer salad made with fine semolina, crunchy vegetables, fresh herbs, and raisins, all without any cooking.
Ingredients
- Fine durum wheat semolina 300 g
- Tomatoes 300 g
- Cucumber 200 g
- Bell pepper 150 g
- Raisins 75 g
- Flat-leaf parsley 30 g
- Fresh mint 20 leaves
- Olive oil 6 tbsp
- Lemons 2
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Pour 300 g of fine durum wheat semolina into a large salad bowl.
- 2
Add 6 tbsp of olive oil and the juice of 2 lemons to the bowl. Mix.
- 3
Dice 300 g of tomatoes, 200 g of cucumber, and 150 g of bell pepper into small cubes.
- 4
Add the diced vegetables with their juices and 75 g of raisins to the semolina.
- 5
Mix everything well so the semolina absorbs the juices.
- 6
Finely chop 30 g of flat-leaf parsley and 20 fresh mint leaves.
- 7
Incorporate the chopped herbs into the mixture and stir.
- 8
Cover the bowl and let it rest in the refrigerator for at least 2 hours.
- 9
Before serving, taste and adjust the seasoning with 1 pinch of salt and 1 pinch of pepper.