This has to be my favorite Middle Eastern salad! Tabbouleh is a taste of sunshine. What is Tabbouleh? Tabbouleh, a classic Levantine salad, is a perfect embodiment of springtime. Chopped parsley, the star of the show, brings a peppery bite, while bulgur wheat adds a satisfying chew. Diced tomatoes and cucumbers offer juicy bursts of flavor, and fresh mint adds a cooling touch. All of this is tossed in a light lemon vinaigrette, creating a symphony of textures and tastes that's perfect for a light lunch or a side dish at your next gathering.
Ingredients
- parsley
- tomatoes
- green onions
- persian cucumbers
- bulgar
- olive oil
- lemon
- fresh mint
- salt and pepper
Twist: Added lemon marinated cucumbers for a tasty twist!
Substitutions
- If you don't have burgal, you can use quinoa instead!
Storage
You can cover is plastic container and store in the refrigerator for up to 3 days!
Tabbouleh Salad
Ingredients
- 2 bunches parsley
- 2 ripe tomatoes
- 1 persian cucumber
- 1/4 cup fine #1 burgal
- 1/4 cup olive oil
- 1/2 tsp salt & pepper
Twist
- 1 persian cucumber
Instructions
Mix
- In a small bowl, whisk the olive oil, lemon juice, salt, and pepper until well combined. Stir on top of the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 minutes.
- Finely chop parsley, tomatoes, green onions, and fresh mint and place to one side of the large bowl with the bulgur, but do not mix until the bulgar is ready.
- When the bulgur is ready, and the lemon-olive oil mixture on top and stir everything together until well combined. Serve at room temperature. Best if chilled in the fridge!
Twist
- Marinate chopped cucumbers with lemon and sea salt and toss in salad!
Tried this recipe?Let us know how it was!
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