Summer Says Tabbouleh

from Edible Indy Summer 2021 | No. 41

COVER photography: Elizabeth Hannah Studios featuring Mezze from

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.

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We invite you to join Goods for Cooks and Edible Indy for the next series of virtual cooking classes. From homebrewing a perfect cup of coffee to treating your senses with worldly flavor, these live, one hour classes will include an experience box curated by Goods for Cooks, special guests, education, and mindful discussion of how to create intentional rituals for yourself in 2021.

June 27 MEDITERRANEAN MEZZE: Mediterranean Mezze (finger foods) + Spice with special artisan guest Marlen Wensel of Apricot Sun and Francine Spiering of Edible Indy. August 22 ALOHA POKE BOWLS: Deconstructed Sushi Bowls with special guest Edible Hawaiian Islands and the Island Poke Cookbook author. CLASS 4 | October 17 NOT JUST ANOTHER CUP OF COFFEE: Learn how to brew a better cup of coffee: From French Presses to Pour Overs with special guest Jane Kupersmith from Hopscotch Coffee.