Tabbouleh Salad Recipe: Light, Refreshing, and Delicious
Tabbouleh salad is a refreshing, healthy, and delicious recipe that goes with so many dishes. It’s great as a side, as part of a mezze, or as a light main.
Equipment
- Large and small mixing bowl
- Kitchen knife and cutting board
Ingredients
- ½ cup bulgur wheat
- 1 cup boiling water
- 2-3 cups finely chopped fresh parsley
- 2-3 tomatoes diced
- 1 cucumber diced
- ½ - 1 red onion diced
- ½ cup fresh mint leaves finely chopped (optional)
- ⅓ cup extra-virgin olive oil
- 2 lemons juice only
- Salt and pepper to taste
Instructions
- Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover the bowl with a lid or plate. Let it sit for up to 30 minutes (check your packaging as times vary), or until the bulgur is tender and has absorbed the water. If there is any excess water, drain it.½ cup bulgur wheat, 1 cup boiling water
- While the bulgur is soaking, finely chop the fresh parsley (you can use a food processor if you like), mint leaves (if using), tomatoes, cucumber, and red onion.2-3 cups finely chopped fresh parsley, 2-3 tomatoes, 1 cucumber, ½ - 1 red onion, ½ cup fresh mint leaves
- In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Pour the dressing over the tabbouleh and toss the ingredients until well combined.⅓ cup extra-virgin olive oil, 2 lemons
- Once the bulgur is ready, fluff it with a fork to separate the grains. When it has cooled down, combine the bulgar with the chopped ingredients and mix well to incorporate the dressing.
- Season with salt and pepper to taste.Salt and pepper
- Refrigerate the tabbouleh for at least 1 hour before serving to allow the flavors to meld.