Fresh Tabouleh Salad
A bright, herb-forward salad featuring parsley, mint, and bulgur with a simple lemon-olive oil dressing, perfect for summer meals and gatherings.
Ingredients
Base Ingredients
- 1 cup bulgur wheat Use fine bulgur for a lighter texture; medium bulgur works too.
- 2 cups water For hydrating bulgur.
- 1 cup fresh parsley, chopped Flat-leaf preferred.
- 1/2 cup fresh mint, chopped For bright flavor.
- 1 cup tomatoes, diced Remove excess seeds if desired.
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped Use less if you prefer a milder bite.
- 1/4 cup olive oil Use high-quality extra virgin.
- 2 lemons Juice of 2 Freshly squeezed for best flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse the bulgur wheat in cold water and drain thoroughly.
- In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur and cover, then remove from heat.
- Let the bulgur sit for 30 minutes, or until the water is absorbed and the grains are tender.
- Fluff the bulgur with a fork and spread it out briefly to cool.
- In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and red onion.
Assembly
- Add the cooled bulgur to the vegetable mixture and fold gently.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust salt, pepper, or lemon as needed. Serve chilled or at room temperature.
Notes
Refrigerate tabouleh in an airtight container for up to 3 days. Freshen leftovers with a squeeze of lemon and a splash of olive oil before serving. Do not freeze, as it ruins the texture of the fresh herbs and vegetables.