for 4 portions

1 medium size green zucchini
1 medium size yellow squash
2 medium size tomatoes
1 medium size red onion
zest and juice from one organic lemon
salt and pepper
2 tablespoons olive oil
1 big bunch of Italian parsley
1 small bunch of mint
seeds from one medium size pomegranate
a handful of pistachios

Ever since I tried tabbuleh salad for the first time I fell in love with it right away.  It has been my favorite salad. For the first time I ate it in a restaurant on a coast of Gallilee Sea one beautiful, hot summer day. It was basic – just bulgur, parsley, mint and onion. But it’s freshest taste ever haunts me until today. Every week, on my farmer’s market, I buy a huge bunch of fresh parsley. Love parsley, always have. Mainly for it’s metallic freshness. A little added to a soup, a salad, pasta imparts its wonderful freshness. I often make parsley pesto, and for some time now tabbuleh. Recently I was making the salad with the gluten free grains like quinoa or millet groats. This one has got minced zucchini in place of groats. And I tell you – it is perfect!



Mince green and yellow zucchini into bits 1/5 inch size or smaller. Mince the tomatoes and red onion  into small dice. Chop coursley the leaves of parsley and mint and put them into the bowl. Add minced zucchini, tomatoes and onion. Season with salt and pepper. Zest the skin of organic, well washed lemon and add it together with the juice to the chopped vegetables. Pour the olive oil on the salad and mix it thoroughly. Remove the pistachios from their shells and chop into smaller pieces. Before serving remove the seeds from pomegranate and add to the salad. Sprinkle  with the chopped pistachios.

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