Ingredients

150g parsley (chopped into small pieces)

3 spring onions (sliced thinly) / 1/3 cup finely diced white onion

juice of 1 lemon / 1/3 cup balsamic vinegar / 1/3 cup grapefruit juice (freshly squeezed)

5 tbsp olive oil

1/3 telegraph cucumber (diced) / 1/3 cup diced pickles

1 - 1 1/2 tomatoes (diced) / 1 cup cherry tomatoes (halved/quartered)

salt and pepper to season / nature’s seasoning

Preparation

  1. Mix olive oil, lemon juice, pepper, and salt together (optional: balsamic vinegar/grapefruit juice - I like the sour and sweet bitterness that the grapefruit juice gives).
  2. Toss together the parsley, tomatoes, spring onions, and cucumber (if you want to make the traditional bulgur tabbouleh or the cous cous tabbouleh then add the prepared grains in this step).
  3. pour the sauce mixture over the vegies and refrigerate for 1/2 an hour at least as the salad is best served cold.