Tabbouleh Salad
A bright and refreshing Levantine-style bulgur salad packed with fresh herbs, perfect for a light lunch or a side dish.
Ingredients
For the Salad
- 300 g fine bulgur Fine bulgur absorbs quickly; see notes for substitutions.
- 3 pieces tomatoes Seeded if very juicy, diced small.
- 1 pieces cucumber Peeled or unpeeled and diced small.
- 2 pieces green chilis Optional, finely chopped (adjust to heat preference).
- 4 pieces spring onions Or 2 shallots or 1 red onion, finely sliced or diced.
- 1 handful parsley leaves Finely chopped (flat-leaf parsley preferred).
- 0.5 handful mint leaves Finely chopped.
- 2 tsp ground cumin Optional but warming.
- to taste Salt and black pepper Season to taste.
- to taste olive oil To dress.
Instructions
Preparation
- Cook or soak the fine bulgur according to the package instructions, typically cover with hot water, let stand until tender, then drain any excess.
- Fluff with a fork and let it cool until warm or at room temperature.
- Dice the tomatoes and cucumber into small, even pieces.
- Finely slice the spring onions or dice the chosen onion. If using green chilis, remove seeds for less heat.
- Finely chop the parsley and mint aiming for small pieces so they blend with the bulgur.
Combining
- In a large bowl, add bulgur, tomatoes, cucumber, onions, herbs, and chilis.
- Sprinkle in the cumin, salt, and pepper. Drizzle with olive oil and toss gently until evenly coated.
Serving
- Taste and adjust seasoning as needed. Serve cold or slightly warm.
Notes
Best stored in an airtight container in the fridge. Best eaten within 2–3 days; parsley and cucumber soften over time.