Tabbouleh
A refreshing, herb-packed salad that combines bulgur, fresh vegetables, and a bright lemon-olive oil dressing, perfect for summer dining.
Ingredients
For the salad
- 1 cup bulgur (fine or medium grind) Can substitute with fine quinoa for gluten-free option.
- 2 cups water
- 1 tomato, chopped Use ripe, firm tomatoes.
- 1 onion, chopped Red or white; soak briefly in cold water for milder flavor.
- 1 cucumber, chopped English cucumber or seedless preferred.
- 1 handful parsley, chopped Flat-leaf parsley is traditional.
- 1 handful mint, chopped Fresh leaves only.
- 4 tbsp olive oil Extra virgin preferred.
- 1 tsp lemon juice Freshly squeezed.
- Salt and pepper to taste
Instructions
Preparation
- Rinse the bulgur briefly, then combine it with 2 cups water in a small pot. Bring to a simmer, cover, and cook for about 10–12 minutes.
- Drain any excess water and fluff with a fork. Transfer to a bowl and let cool to room temperature.
- While the bulgur cools, finely chop the tomato, onion, cucumber, parsley, and mint.
Make Dressing and Combine
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
- In a large bowl, combine the cooled bulgur with the chopped vegetables and herbs.
- Pour the dressing over the mix and toss gently until everything is evenly coated.
Serve
- Serve right away for the freshest texture, or refrigerate for up to a few hours before serving.
Notes
Store in an airtight container for up to 2–3 days. Avoid freezing; fresh herbs and tomatoes suffer texture loss.