Description
A refreshing and vibrant Tabbouleh Salad made with finely chopped fresh parsley, tomatoes, green onions, and mint, combined with soaked bulgur wheat and a zesty lemon-olive oil dressing. Perfect as a light appetizer or side dish, this classic Middle Eastern salad is easy to prepare and bursting with bright, fresh flavors.
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 soak bulgur: In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper until the mixture is emulsified. Stir in the fine bulgur wheat. Allow the bulgur to soak in the dressing for 20 to 30 minutes, or until the grains are plump and have absorbed most of the moisture.
- Add the fresh vegetables and herbs: While the bulgur is soaking, add the finely chopped parsley, tomatoes, green onions, and mint to one side of the bowl containing the bulgur, but do not mix yet to keep the ingredients separate initially.
- Combine and serve: Once the bulgur is fully plumped and the dressing is mostly absorbed, gently stir all ingredients together until evenly mixed. Serve the tabbouleh salad at room temperature or chilled from the refrigerator.
Notes
- Use fine bulgur (#1) for a softer texture and quicker soaking time.
- Chilling the salad before serving enhances the flavors and freshness.
- Adjust lemon juice and salt to taste for a balanced, bright flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For gluten-free version, substitute bulgur with quinoa or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
