Description
This authentic Tabbouleh Salad recipe features a refreshing blend of bulgur wheat soaked in a zesty olive oil and lemon dressing, combined with fresh parsley, mint, tomatoes, and green onions. It's a vibrant, healthy Middle Eastern salad perfect as a light side dish or appetizer, served chilled or at room temperature.
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
Salad
- 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: Whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper in a large bowl until the mixture is well combined. Stir in the fine bulgur wheat, then let it soak for 20 to 30 minutes. This allows the bulgur to absorb the dressing and become plump while most of the moisture is absorbed.
- Add the Fresh Herbs and Vegetables: While the bulgur soaks, chop the parsley, tomatoes, green onions, and fresh mint. Add them to one side of the bowl with the bulgur mixture without stirring yet to prevent the bulgur from becoming mushy.
- Combine and Serve: Once the bulgur is plump and the dressing mostly absorbed, stir all the ingredients together gently but thoroughly to blend the flavors. Serve the tabbouleh salad either at room temperature or chilled from the refrigerator for a refreshing taste.
Notes
- Use fine bulgur (#1) for the best texture; coarse bulgur requires longer soaking or cooking.
- Allow sufficient soaking time for the bulgur to properly absorb the dressing for optimal flavor and texture.
- Tabbouleh tastes best when allowed to rest for a while before serving to meld the flavors.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
- Optional: Add diced cucumbers for added crunch and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
