SUMMER SAYS TABBOULEH With its vibrant green color and refreshing tang, tabouleh is a musttake on any summertime picnic. I love it all by itself, but I am also known to sneak it into an otherwise plain cheese and tomato sandwich. And it makes a killer veggie wrap: smear a little hummus on a wrap, top it with tabouleh and add whatever crunchy vegetables like cucumber, radish and carrot. Classic tabouleh has a bit of bulgur, but here it is local walnuts that add a flavorful crunch. Makes about a pint 4 cups finely chopped fresh curly parsley ½ cup finely chopped fresh mint 1 medium ripe red tomato, diced fine 1 medium/small red onion, diced fine 2 sprigs green onion, chopped fine 1 cup toasted walnuts, chopped fine 1 teaspoon sumac Juice of 1 lemon 2 tablespoons olive oil Fresh ground black pepper and salt to taste Combine parsley, mint, tomato, onion and green onion in a bowl. Add the toasted walnuts and remaining ingredients. Mix together well, cover and keep in the fridge until ready to use. It stores well for at least 24 hours.
24
edible INDY Summer 2021
