Tabbouleh Salad
Tabbouleh salad is a vibrant, herbaceous dish that captures the essence of fresh Mediterranean flavors, featuring bulgur wheat, fresh parsley, tomatoes, and a zesty dressing.
Equipment
- Mixing Bowl
- Fine-Mesh Sieve
Ingredients
Ingredients
- 1 cup Bulgur wheat Choose fine bulgur for a softer consistency.
- 2 cups Water Used to soak the bulgur.
- 2 cups Fresh parsley Finely chopped, use flat-leaf parsley for the best taste.
- 1/2 cup Fresh mint Finely chopped.
- 1 cup Tomatoes Diced, choose ripe, juicy tomatoes.
- 1 medium Cucumber Diced, Persian cucumbers are preferred.
- 1 small Onion Finely chopped, red onion is preferred.
- 1/4 cup Lemon juice Freshly squeezed.
- 1/4 cup Olive oil Extra virgin olive oil is recommended.
- to taste Salt To bring out the flavors.
- to taste Black pepper Freshly ground for added spice.
Instructions
- 1. Rinse the bulgur wheat under cold water in a fine-mesh sieve. Place it in a bowl and cover with 2 cups of water. Soak for about 30 minutes until tender. Drain any excess liquid and fluff with a fork.
- 2. Finely chop the parsley and mint. Dice the tomatoes and cucumber, and chop the onion.
- 3. In a large mixing bowl, combine the fluffed bulgur, parsley, mint, tomatoes, cucumber, and onion. Toss gently to mix.
- 4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Adjust seasoning to taste.
- 5. Pour the dressing over the salad and toss gently to coat. Let sit for at least 15 minutes before serving.
- 6. Serve chilled or at room temperature, garnished with additional parsley or mint if desired.
Notes
Tabbouleh salad can be made ahead of time and tastes better after sitting for a while. Store in an airtight container in the refrigerator for up to 2 days.