tabbouleh
Tabbouleh salad combines fresh herbs, tomatoes and bulgur for a healthy, filling meal. Try this easy and delicious option!
Ingredients
Method
- Place the bulgur in a medium bowl and cover with hot water. Let it soak for 10-15 minutes until tender, then drain any excess water and squeeze out unwanted moisture using a clean towel or your hands.
- Finely chop the parsley and mint leaves. Dice the tomatoes and cucumber (if using), and thinly slice the spring onions.
- In a large bowl, combine the drained bulgur with the chopped parsley, mint, tomatoes, cucumber, and spring onions. Toss gently to mix well.
- Prepare the dressing by mixing olive oil, lemon juice, salt, and black pepper in a small bowl. Whisk well until emulsified.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning if necessary.
- Chill the tabbouleh for at least 15 minutes before serving to enhance flavors. Serve cold or at room temperature.
Notes
Tabbouleh is one of the most celebrated Middle Eastern salads and beloved worldwide for its refreshing flavors and incredible versatility. Whether enjoyed as part of a mezze spread, served at picnics, or as a healthy lunch, this vibrant salad truly shines with its abundant herbs and fresh ingredients.
For the best texture and taste, use extra-fine bulgur and make sure it is soaked just until tender, not mushy. Squeeze out any excess liquid well; this helps the grains stay fluffy and ensures the salad is not watery. If you want your tabbouleh even lighter, try using less bulgur and more herbs—traditional Lebanese tabbouleh is mostly green.
Chopping herbs finely is crucial; a sharp knife will help you achieve that, and always pat your herbs dry before cutting. Ripe, flavorful tomatoes add juiciness, and deseeding them can prevent the salad from becoming soggy.
For variations, consider adding finely diced bell peppers, a hint of sumac for tanginess, or a sprinkle of crumbled feta for a Mediterranean twist. To keep things gluten-free, you can substitute quinoa in place of bulgur.
