Hi, hi, HI!
We are back from Italy and Greece and have begun the slooow recovery process of acclimating back into life as SF residents, rather than residents of Pyrgos, the charming Greek village we’ve been living in for the past week. Um, I mean visiting. We certainly didn’t pretend that we were Greeks who lived in a luxe wine villa with a hot tub, but who also had no noticeable way of making income other than going to the beach every day, nosiree nope not us.
Travel is so restorative, and being in Greece was especially amazing. It was my first time there and Santorini is for inspiration and dreams, I tell you. It was the most magic place I’d ever been, and among the most magical of things: FOOOOOOD.
As everyone knows, we at this house love to cook and eat. And yet, one of the perks of vacation is that you can pay someone else to do half of that equation for you for a few weeks and not feel even a little bit badly about it.
One of my staples last week was Greek salad, either as plain Greek salad OR tabbouleh! Tabbouleh = Greek salad + bulgar + a boat load of parsley – feta cheese. That there is called “salad math.”
Just because we’re back does not mean I plan on quitting my regime of Greek salad any time soon. I just had to San Francisicify it a bit, give it a little more protein and warmth for the chillier weather we’re having here. This may make the Lebanese shudder at the sacrilege of it all (sorry, Joya!) but it’s so delicious, let’s just hope they’ll make it and forgive us.
This tabbouleh calls for faro instead of bulgar, for extra heartiness, and cooked lentils for protein and to complement the nuttier flavor of the faro. The result is a hefty little salad that will fill you up without weighing you down, while also whisking you back to the best of Greece.
That last part might just be me…
HEARTY FALL TABBOULEH
. 1/2 cup cooked faro
. 1 heaping cup of chopping tomatoes (your preference as to what kind)
. 3 persian cucumbers
. 1 cup chopping parsley
. 2 lemons
. 1/2 small red onion
. 3/4 cup pre-cooked lentils
. EVOO, salt and pepper
- Cook the faro according to instructions.
- Chop the tomatoes, parsley, onion, cucumbers. Put it all into a big bowl, add the lentils, and mix mix.
- Once the faro is cooked, add it into the big bowl and top with the juice of two lemons and a very generous glug or two of EVOO, salt and pepper.
*Please note – you can play with all these measurements! This is how I happen to like my tabbouleh, but if you want more lemon or fewer tomatoes, or whatever – go for it!