Tabbouleh is one of my favorite salads! Good olive oil and a flavor punch from fresh Parsley makes it absolutely delightful. This winter version with persimmon and pomegranate might just be the best version of Tabbouleh Salad.
I find Middle Eastern and Lebanese cuisine so full of flavor without really going overboard on spices. They really know how to use herbs and the brilliant produce they have in the best way. And Tabbouleh Salad is a shining example of that. The fantastic burst of flavours you experience owing to very simple ingredients like Parsley, Extra Virgin Olive Oil, and fresh vegetables is just amazing.
I often make variations of Tabbouleh salad. Sometimes with millets, sometimes with couscous, sometimes with daliya. Play around with vegetables too and then finish it with a generous amount of Parsley and some lemon vinaigrette made with good extra virgin olive oil. The results are always fantastic.
This time around I gave some winter love to Tabbouleh. I had some gorgeous Persimmons which had come all the way from Himachal. And before I baked with them I wanted to use it in a salad and Tabbouleh sounded just right.
If you make it, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe.
Winter Tabbouleh Salad
- 1 cup little millet cooked
- 1/2 cup flatleaf parsely chopped
- 2 persimmon ripe but not squishy
- 1/4 cup pomegranate seeds
- 1 small onion chopped
- 1 small cucumber peeled and chopped
For the dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp peper powder
- Salt to taste
- Mix together the dressing ingredients in an old jam jar till well mixed
- Gently mix together all the prepped salad ingredients.
- Pour dressing and mix. Let it stand for 30 minutes so that the flavours blend.