Description
This fresh and vibrant Tabbouleh Salad recipe features fine bulgur wheat soaked in a zesty lemon-olive oil dressing, combined with a generous amount of fresh parsley, mint, tomatoes, and green onions. It’s a refreshing, nutritious, and easy-to-make Middle Eastern salad perfect for a light meal or a side dish.
Ingredients
Scale
Dressing and Bulgur
- ⅓ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fine #1 bulgur wheat
Vegetables and Herbs
- 3 bunches fresh curly parsley, finely chopped (about 3 packed cups)
- 2 firm tomatoes, finely chopped
- 2 green onions, finely chopped
- ¼ cup fresh mint, finely chopped
Instructions
- Prepare the dressing and soak bulgur: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper until well combined. Stir in the fine bulgur wheat, then let it soak in the dressing for 20 to 30 minutes until the grains are plump and have absorbed most of the moisture.
- Assemble the vegetables and herbs: While the bulgur is soaking, finely chop the fresh parsley, tomatoes, green onions, and mint. Add these to one side of the large bowl with the soaked bulgur, but do not mix yet.
- Combine all ingredients: Once the bulgur is soft and the dressing mostly absorbed, mix all the salad ingredients thoroughly until evenly combined. Serve the tabbouleh at room temperature or chilled from the fridge according to your preference.
Notes
- Use fine bulgur (#1) for the best texture; coarse bulgur will require cooking rather than soaking.
- Allow sufficient soaking time for bulgur to fully hydrate and absorb the dressing flavor.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Adjust lemon juice and salt to taste for a tangier or more savory profile.
- Optional additions include diced cucumber or a pinch of sumac for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: tabbouleh, salad, bulgur wheat, parsley salad, Middle Eastern, vegetarian, healthy, no-cook, lemon dressing
