Description
Tabbouleh is a refreshing Middle Eastern salad featuring a vibrant mix of fresh herbs, diced vegetables, and bulgur wheat, dressed with a bright lemon and olive oil vinaigrette. Perfect for picnics, mezze platters, or as a light side dish, this version highlights the freshness of parsley and mint combined with crisp cucumber and juicy tomato. It can be made up to three days in advance and served chilled or at room temperature.
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
Salad
- 3 cups finely chopped curly parsley (about 2 bunches)
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped fresh mint
- 2 scallions, chopped
Instructions
- Prepare the Dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, sea salt, ground coriander, and a pinch of cinnamon until well combined to create a flavorful dressing.
- Add the Vegetables and Herbs: To the bowl with the dressing, add the finely chopped curly parsley, diced English cucumber, cored and diced tomato, cooked bulgur wheat, finely chopped fresh mint, and chopped scallions. Toss everything together gently to evenly coat the ingredients with the dressing.
- Season and Chill: Taste the salad and adjust seasoning if needed. Cover the bowl and chill the tabbouleh in the refrigerator until ready to serve, allowing the flavors to meld. It can be served chilled or at room temperature.
Notes
- To cook coarse bulgur wheat, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from heat. Let sit for 20 to 30 minutes until tender. Drain excess water and fluff with a fork. Use ⅔ cup cooked bulgur for the salad and save any leftover for another dish. Allow bulgur to cool before adding to the salad.
- For fine bulgur, soak in a bowl covered with ½ inch of water for 20 minutes or until tender, then drain before using.
- This salad tastes best when prepared a few hours in advance to allow the flavors to blend well.
- Use fresh, high-quality olive oil for the best flavor.
- Tabbouleh can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
