Herbed Tomato And Cucumber Salad Recipe

About this recipe

A refreshing Jain-friendly salad featuring finely chopped tomatoes, cucumbers, and parsley, dressed with lemon juice and olive oil. Perfect for a light dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 350G Natoora Large New Season Unwaxed Lemons
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Piece Cucumber 1Pc
• - Filippo Berio Mild Light Olive Oil
• - Forest Whole Foods Organic White Quinoa
• 1 Head Organic Romaine Lettuce
• - Tata Salt

Instructions

1. 1. Soak 1 cup of bulgur in the juice of 1 lemon for 30 minutes until softened.
2. 2. Finely chop 3 medium tomatoes, 1 cucumber, and 1 cup of parsley.
3. 3. Thinly slice 3 green scallions, using only the green tops to adhere to Jain dietary guidelines.
4. 4. In a large bowl, combine the soaked bulgur, chopped tomatoes, cucumber, parsley, and scallion greens.
5. 5. Drizzle 1/2 cup of olive oil over the mixture, season with 1 tsp of salt, and toss well to combine.
6. 6. Serve the salad on a bed of romaine lettuce leaves for a crisp and refreshing presentation.