Tabouli Salad
A refreshing Lebanese-inspired bulgur and parsley salad that’s perfect for summer barbecues or light lunches, featuring a zesty lemon vinaigrette and fresh herbs.
Ingredients
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1 unit lemon zest Zest of 1 lemon
- 2 cloves garlic, crushed or minced
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
Salad
- 1/2 cup bulgur wheat
- 2 bunches Italian (flat-leaf) parsley Thick stems removed and finely minced (about 2 cups)
- 1/2 cup green onions, finely chopped (about 4 green onions)
- 15 leaves mint leaves, finely chopped
- 4 unit Roma tomatoes, finely chopped
- 1 cup English cucumber, finely chopped (about 1/2 of a large cucumber)
Instructions
Preparation
- Rinse the bulgur in a fine-mesh strainer to remove dust or debris.
- Cook the bulgur according to the package directions. Drain thoroughly so the grains aren’t waterlogged.
- In a bowl, whisk lemon juice and olive oil until emulsified. Add lemon zest, garlic, salt, nutmeg, and chili powder. Whisk again.
Combining
- Toss the warm, drained bulgur with the vinaigrette so it soaks up flavor.
- Finely chop the parsley, mint, green onions, tomatoes, and cucumber. Add them to the bulgur.
- Stir gently to combine everything evenly. Taste and adjust salt or lemon as needed.
Chill and Serve
- Cover and refrigerate for about 30 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
For a juicier salad, use ripe tomatoes; for less water, remove tomato seeds. Store in an airtight container for up to 3–4 days. If the salad looks dry after refrigeration, add a splash more lemon and a drizzle of olive oil, then toss.