Easy Tabouli-Style Wedge Salad
Easy Tabouli-Style Wedge Salad is a fun twist on classic wedge salad using Middle Eastern flavors! Topped with a fresh parsley tomato dressing and garnished with goat cheese & chives. It’s the perfect side for any meal!
Ingredients
- 2 Bunches of fresh parsley
- 1/4 cup Fresh mint
- 3/4 cup Chopped tomato
- 1/2 medium Red onion, chopped
- 1 tsp Allspice
- Kosher salt and pepper to taste
- 1/2 medium White onion, chopped
- 2 tbsp Fresh lemon juice
- 6 tbsp Olive oil
- 2 medium Iceberg heads, quartered
- Garnish: crumbled goat cheese & chives
Instructions
- In a food processor or blender, add 1 cup water, flat leaf parsley, ¾ cup chopped tomatoes, ½ medium red onion, and allspice. Pulse until smooth. Let the mixture stand for about 15 to 20 minutes in the blender (if you want a more robust taste definitely set it in the fridge for a hour). Strain over a bowl with a fine sieve. You will want to discard any solids.
- Rinse out the blender. Next, place the white onion in the blender and pulse until a paste forms.
- Transfer the onion to a mixing bowl and whisk in the lemon juice and strained tomato mixture. Season with salt and pepper, and then slowly whisk in the oil until well combined.
- To serve the salad, cut the icebergs into wedges and place on a platter or individual plate. Top each wedge with the tabouli mixture, cheese, and chives.
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