½ cup finely chopped flat-leaf parsley (I used basil)
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar (I used white)
Zest and juice of 1 small lemon
½ to ¾ teaspoon sea salt
1 teaspoon freshly ground pepper
½ cup crumbled feta cheese, optional
Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well. Taste for seasonings and serve chilled or at room temperature.
The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
To make this gluten-free, use quinoa instead of bulgur wheat.
Recipe by Love and Lemons at https://www.loveandlemons.com/saras-strawberry-tabbouleh/