tabouleh salad

  • 3 large tomatoes (plum or beef) or one pack of cherry on the vine tomatoes
  • 1 small cucumber
  • 1 medium garlic clove
  • ½ cup of bulgur
  • 1 teaspoon fine sea salt
  • 3 medium bunches of parsley (flat or curly)
  • 1/2 cup of fresh mint leaves
  • 1/3 cup thinly sliced green onions
  • Extra-virgin olive oil
  • Lemon juice, to taste

your fresh everyday salad or side dish - a perfectly balanced work lunch and family dinner companion.

tastes best with

cherry on the vine

plum tomatoes

bold beef tomatoes


1. Start by cooking the bulgur according to the instructions and let it cool completely.
2. Now chop your tomatoes and cucumber in small cubes and season them with salt, leave to rest-after 10 minutes drain off the excess water.
3. Continue by chopping your herbs, slice the green onions and mince the garlic.
4. Combine all your ingredients in a big bowl. Season sufficiently with lemon juice, olive oil and salt.
5. The salad is best when left to rest in the fridge for a while-this allows all its flavours to harmoniously come together. A perfect dish to be taken to a pick nick in a mason jar or boxed as a lunch to go.

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