Parsley and tomato salad, tabbouleh style

Ingredients for 4 servings:

• 8 tomatoes (approx. 800 g), washed, roughly diced
• 1 bunch parsley, flat, roughly chopped
• 2 onions, red or 6 shallots (approx. 150 – 180 g), medium-finely diced
• 1 handful of mint or basil leaves, if desired
• 80 ml white wine vinegar or sherry vinegar
• 1 tbsp honey
• 2 tbsp olive oil, cold-pressed, or a good neutral oil
• Salt and pepper, black, freshly ground
• 1 tbsp paprika flakes or tomato flakes
• possibly herbs, mixed, dried
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Starter or side dish, also for a buffet and for grilling

Peel and dice the onions. Wash the parsley and, if you have it, a handful of mint or basil leaves, spin dry, and roughly chop. Wash the tomatoes, remove the stems, and roughly dice them. Mix together a vinaigrette of vinegar or lemon juice and zest, honey, oil (amount as desired; I use only 1 tablespoon), and spices. Season generously with salt and freshly ground black pepper. Mix in the diced onion, coarsely chopped herbs, and diced tomatoes one at a time. Serve with garlic bread or flatbread, bruschetta, baguette, or ciabatta as a starter or with pan-fried or grilled dishes. Tips: If you like, you can stir in 1-2 cups of cooked bulgur, couscous, or wholegrain rice, cooled to lukewarm, and let it sit for 20 minutes before carefully stirring in the tomatoes just before serving. Instead of white wine or sherry vinegar, use the zest and juice of an untreated lemon.