- 1/2 head cauliflower
- 1 bunch fresh parsley
- 2 cups grape tomatoes
- 1/2 large red onion
- 1 english cucumber
- 1/2 lemon, juiced
- 1 Tbsp extra virgin olive oil
- 1 pinch salt
- CHOP VEGGIES: One item at a time, pulse cauliflower, then parsley, then grape tomatoes then red onion in a food processor until finely chopped. Place each item in a large mixing bowl once finished. Hand dice the English cucumber into a small dice and add to bowl.
- DRESS AND MIX: Squeeze in juice from 1/2 lemon, being careful not to allow seeds to fall in. Add extra virgin olive oil and a pinch of salt. Mix everything together. Cover and let chill in fridge for one hour before serving.
Best if eaten fresh. Leftovers can be stored for up to three days in the fridge in an airtight container.
- Category: Side Dish
- Method: Food Processor
- Cuisine: Middle Eastern
Keywords: Middle Eastern Salad, Tabbouleh, Chopped Salad