Living in Indianapolis, Memorial Day weekend is better known as Race Weekend…as the Indy 500 is always scheduled on Sunday. After a night of tornadoes and then a couple chilly days, the holiday weekend called for intense heat. Our Ina’s Garden assignment for the first week in June was Tabbouleh…and it seemed the perfect time to make this salad.
Ina’s recipes are no-fail…simple, with ingredients that we can all find in our local markets. The picky family wouldn’t normally eat this sort of dish…Bill would ask what was in the salad…and both bulgur and mint would scare him off. A simple vinaigrette with fresh lemon juice and olive oil, grape tomatoes, cucumber, scallions and parsley round out this delicious salad. I knew I’d be eating it all myself…and, let me tell you, I did. It was perfectly refreshing on a hot, humid Indiana day..and perfectly delicious as leftovers for the next couple days.
This recipe can be found on the Food Network web site. The only tweak I’d suggest would be to decrease the salt just a wee bit…maybe starting with 2 1/2 teaspoons total vs the 3 1/2 in the recipe.
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