This quick-to-make, super-fresh tabbouleh is ideal for kick-starting summer with everyday products.
For the record, I've got into the habit of preparing pickles that I keep in the fridge, which makes making this salad even quicker. It's a great way to give your summer salads a twist. Any vegetable will do!
For the record, all you need to do is apply the "1-2-3" rule: 100g sugar, 200g vinegar of your choice and 300g water. Your choice of spices and herbs!
Store vegetables in their broth in an airtight jar in a cool place for up to 8 weeks.
Finally, when you've eaten everything, feel free to save the pickle stock for future vegetables.
- Chef Julian
|60g||Candied tomatoes, chopped|
|1||Zucchini, cut into small cubes|
Onion Red, cut into small cubes
Cherry tomatoes, cut into 2
|6 tablespoons||olive oil|
|5 tablespoons||Balsamic vinegar|
- Pickles -
|1||Bay leaf or herbs of your choice|
|1/2||Cauliflower, cut into small heads|
|1||Zucchini, sliced into rounds|
|1||Large carrot, thinly sliced|
Cook bulgur for 10 minutes in a large pot of salted water, then drain and chill.
Prepare the pickles.
Bring sugar, vinegar, water, bay leaf and turmeric to a boil.
Immerse the vegetables in the mixture and leave for around 20 minutes, covered, off the heat.
Place the vegetables in their water in the fridge.
Next, prepare the salad: combine confit tomatoes, zucchinis, red onions, cucumbers and cherry tomatoes in a large bowl.
Add the olive oil (you can also use tomatoes), balsamic vinegar and crushed savory.
Add the cold bulgur to the seasoned vegetables.
Stir, adjust seasoning if necessary, then arrange in the center of your plate.
Arrange your cold, drained pickled vegetables on top.
Finish with feta bits and garnish with any aromatic herbs.
And there you go, telling us all about it!