Description
This easy Tabbouleh Salad is made in the traditional style with bulgur wheat, lots of fresh herbs, and summer veggies marinated in a simple dressing. It's an essential part of Middle Eastern cuisine, commonly served as a mezze with Baba Ganoush, Hummus, and fresh Pita Bread. Make a batch of this vegetarian salad for your next party or to meal prep all week long!
Ingredients
Scale
- 1/3 cup fine bulgur, uncooked
- boiling water
- 1/3 cup extra-virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 3 bunches fresh parsley (curly), finely chopped
- ¼ cup fresh mint, finely chopped
- 1 medium English cucumber, finely diced
- 2 roma tomatoes (firm), diced
- 2 green onions, finely chopped
Instructions
- In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 mins until all the water is absorbed and the bulgur is tender.
- In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
- In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
- Serve immediately. You can chill the tabouli salad in the fridge and serve as is or as a topping in a shawarma.
Notes
How to store: Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.
- Category: Salad
- Method: Assemble
- Cuisine: Lebanese