Feta and strawberry tabouleh is a great twist on a Middle Eastern favorite. Florida strawberries brighten the salad, adding color and a welcome sweetness.
Ingredients for 8-10 servings
For the dressing:
½ medium purple onion, sliced very thinly (about 2½ oz or 70g)
2 tablespoons or 30ml fresh lime or lemon juice
¼ teaspoon sea salt
Black pepper – few good grinds from your pepper mill
¼ cup or 60ml extra virgin olive oil
For the salad:
1 cup or 210g bulgur wheat (3¼ cups or 613g when soaked and drained)
1 bunch green onions, just the green part, chopped (about 11/4 oz or 35g)
1 very large bunch (about 5⅓ oz or 150g) cilantro
8 oz or 227g yellow cherry tomatoes, halved
14 oz or 400g strawberries, hulled and quartered
7 oz or 200g feta, crumbled (I prefer the sheep’s milk type.)