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“I am pining for summer tomatoes... and salads like this! Tabouliless tabouli - just the concentrated good stuff. Parsley is tasty & remarkably nutritious - it is a biennial that grows well in most gardens & re-seeds itself. Serve with an egg recipe like Syrian Tomato and Eggs for a lovely lunch or brunch. From Des Moines food writer Robin Kline via the Washington Post.”
READY IN:
18mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To "tame" the onion, place it in a small bowl, add 2 tablespoons of the vinegar and stir to combine. Set aside for at least 10 and up to 30 minutes.
  2. Meanwhile, in a bowl, whisk together the remaining 2 tablespoons vinegar, lemon juice and the oil. Season with salt and pepper to taste. Taste and, if desired, adjust the amounts of vinegar, juice and oil.
  3. Drain the onions. In a large, shallow bowl, gently toss together the onion, tomatoes, cucumber, bell pepper and parsley. Drizzle with as much of the vinaigrette as desired and toss gently to coat. Serve immediately or let rest at room temperature for up to 30 minutes.

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