Description
This refreshing Tabbouleh Salad recipe features a vibrant mix of finely chopped fresh parsley, mint, tomatoes, and green onions combined with bulgur wheat soaked in a zesty lemon and olive oil dressing. It is a light, healthy, and flavorful Middle Eastern dish perfect as a side or a light meal, ready in just 40 minutes.
Ingredients
Dressing and Bulgur
- ⅓ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fine #1 bulgur wheat
Vegetables and Herbs
- 3 bunches fresh curly parsley, finely chopped (about 3 packed cups)
- 2 firm tomatoes, finely chopped
- 2 green onions, finely chopped
- ¼ cup fresh mint, finely chopped
Instructions
- Prepare the Dressing and Bulgur: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper until the mixture is well combined. Stir in the fine bulgur wheat, allowing the grains to soak up the dressing and become plump. This soaking process takes about 20 to 30 minutes and helps the bulgur absorb most of the moisture.
- Prepare the Vegetables and Herbs: While the bulgur is soaking, finely chop the fresh curly parsley, tomatoes, green onions, and fresh mint. Add these ingredients to one side of the large bowl, separate from the bulgur mixture. Do not mix yet to keep the ingredients fresh and separate until combined.
- Combine and Serve: Once the bulgur has absorbed most of the lemon and olive oil dressing and is plump, stir all the ingredients together until evenly combined. The salad can be served immediately at room temperature or chilled in the refrigerator depending on preference.
Notes
- Use fine bulgur wheat (#1) for best results as it softens quickly without cooking.
- For a more intense lemon flavor, add zest along with the lemon juice.
- Chilling the salad for an hour before serving enhances flavors.
- Make sure to finely chop the herbs and vegetables to maintain the traditional texture of tabbouleh.
- This salad is best consumed within 2 days when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
