One of my favorite salads to eat at Lebanese and Middle Eastern restaurants — tabbouleh. It’s super fresh, light, healthy, and goes well with garlic dip and bread! 😛

This kind of came together as a “kitchen sink” dish because I had a bunch of ingredients laying around:

– Parsley bought a few days prior, with the intent of making this — but never got around to it.
– Bounty of homegrown tomatoes in my fridge — a good excuse to use up 8 smaller ones.
– Green onions left over from something!
– One lemon leftover after squeezing a couple for my lemon waters throughout the day.

Recipe below…


1 bunch of parsley, rough chopped

8 small tomatoes, quartered

4 garlic cloves, minced

1/4 bunch of green onion stems (white parts only)

1/3 lemon, juiced

1/4 C olive oil

s&p to taste

  1. In a mixing bowl, whisk together lemon juice, olive oil, & salt and pepper.
  2. Fold in parsley, tomatoes, garlic cloves, and green onions and adjust seasonings as needed. Refrigerate or serve immediately.



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