Tabbouleh Salad
Tabbouleh is a bright, herb-forward Mediterranean salad made with fresh parsley, mint, tomatoes, bulgur, lemon juice, and olive oil. Light, vibrant, and deeply refreshing, this traditional tabbouleh balances rich mezze dishes beautifully and brings fresh garden flavor to any Mediterranean table.
Ingredients
- ½ cup fine bulgur wheat
- 4 firm Roma tomatoes very finely chopped
- 1 English cucumber hothouse cucumber, very finely chopped
- 2 bunches parsley part of the stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves stems removed, washed, well-dried, very finely chopped
- 4 green onions white and green parts, very finely chopped
- Salt
- 3-4 tbsp lime juice lemon juice, if you prefer
- 3-4 tbsp extra virgin olive oil
- Romaine lettuce leaves to serve optional
Instructions
- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
- Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus
Notes
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- The finer you chop the vegetables, the better. See additional tips above.
- To serve a smaller crowd, simply cut the recipe in half.
- You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.