Tabbouleh

Yes, make it 2 to 4 hours ahead and refrigerate it—the flavors actually improve as they meld together. Add the tomatoes just before serving if you prefer them firmer, or mix them in earlier if you like them softer.

Use quinoa (cook 1 cup dry quinoa in 2 cups water for 15 minutes) or couscous (pour 1.5 cups boiling water over 1 cup couscous, cover for 5 minutes); both work well and give a slightly different but equally delicious result.

The most common mistake is not using enough fresh herbs or salt. Fresh parsley should make up at least 40% of the volume by the time you're done—don't be shy. Taste and adjust the lemon juice and salt aggressively; it should taste zesty and slightly overseasoned on its own before you add the vegetables.

Dried mint will work in a pinch, but use only 2 tablespoons (about one-third the amount) because it's much more concentrated. Fresh mint is essential to the authentic flavor, so find it if you can.

Serve it as a side dish with grilled chicken, lamb kebabs, or falafel, or stuff it into pita bread with hummus and cucumber for a light lunch. It's also wonderful alongside grilled fish.

Refrigerate in an airtight container for up to 4 days. It doesn't need reheating—serve it chilled or at room temperature straight from the fridge. If it seems dry, drizzle with a little extra olive oil and lemon juice before serving.