There is a refreshing quality to a traditional tabbouleh salad. Perhaps it is the aromatic herbs that assert themselves on your palate. They pair beautifully with the crunchy cucumber, acidic tomato, and vibrant lemon dressing. It’s probably one of the easiest and tastiest Mediterranean dishes you can make. If you like Mediterranean cuisine like we do, then you’ll want to get in on this action now.
Tabbouleh is a classic dish that’s made with bulgur wheat, parsley, tomatoes, cucumbers, mint, lemon and olive oil. It’s very common in Mediterranean and Middle Eastern regions, and the ingredients can vary depending on the recipe. The herbs, bulgur, tomatoes, and cucumbers are staples, but sometimes people add feta cheese, pomegranate seeds, and more. This recipe is all about simplicity though, and the ingredients speak for themselves. It’s a very fresh dish and we hope you enjoy it.
- Prep Time:20m
- Cook Time:45m
- Total Time:1h 5m
- Serves: 6 servings
- Category: Appetizers & Snacks, Salads & Dressings, Vegan, Vegetarian
Ingredients
- 3/4 c bulgur wheat
- 3/4 c bulgur wheat
- 1 1/2 c boiling water
- 1 1/2 c boiling water
- 1 c English cucumber, finely diced
- 1 c English cucumber, finely diced
- 1 1/4 c Roma tomatoes, finely diced
- 1 1/4 c Roma tomatoes, finely diced
- 1/2 c green onions, thinly sliced
- 1/2 c green onions, thinly sliced
- 1 c curly flat leaf parsley, finely chopped
- 1 c curly flat leaf parsley, finely chopped
- 1/4 c fresh mint, finely chopped
- 1/4 c fresh mint, finely chopped
- 1/3 c olive oil
- 1/3 c olive oil
- 3 tbsp. lemon juice
- 3 tbsp. lemon juice
- 1 tsp. sea salt
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. black pepper
Instructions
- Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes so that the wheat can soften. Drain excess liquid after 45 minutes.
- Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes so that the wheat can soften. Drain excess liquid after 45 minutes.
- Add the cucumber, tomato, green onion, parsley, and mint to the large bowl with the drained bulgar wheat. Mix well to combine.
- Add the cucumber, tomato, green onion, parsley, and mint to the large bowl with the drained bulgar wheat. Mix well to combine.
- Pour the olive oil and lemon juice over the bowl tabbouleh and season with sea salt and pepper. Toss to ensure that all of the ingredients get coated in the flavors.
- Pour the olive oil and lemon juice over the bowl tabbouleh and season with sea salt and pepper. Toss to ensure that all of the ingredients get coated in the flavors.
- Cover the salad with plastic wrap and refrigerate for 30 minutes. Serve and enjoy.
- Cover the salad with plastic wrap and refrigerate for 30 minutes. Serve and enjoy.
