Noshes On Nolensville
A perfect example of Nashville’s diverse dining scene is Nolensville Pike. With just a straight out-and-back from downtown – a drive of less than a dozen miles total – it is possible to travel culinar...
"Tabbouleh is historically a Lebanese dish. The parsley grows perfectly in the climate of the levant. This is a perfect spring or summer side dish to lamb, beef, pork, chicken and hummus.”
– Maher Fawaz, owner of Epice, Santo, Kalamatas and Lola
Ingredients
- 4 cups finely chopped curly leaf parsley
- ¾ cup finely chopped green onion
- 3 tablespoons fine bulgar wheat
- ¼ cup finely chopped mint
- 1 cup quartered cherry tomatoes
Instructions
1. Place bulgur in a bowl and add cold water to cover by 1⁄2 inch. Add one slice lemon. Let soak for 10 minutes. Drain the excess liquid and fluff with a fork.
2. Once all ingredients are prepped then mix everything together in a large bowl and dress the salad with roughly 1/3 cup fresh lemon juice and 1⁄4 cup olive oil and salt to taste.
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