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Tabouli Salad

Fresh, vibrant, and oh-so-refreshing, Tabouli Salad is like a summer picnic on a plate, bursting with flavor from bright herbs, zesty lemon, and juicy tomatoes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup bulgur wheat
  • 2 cups boiling water
  • 1 ½ cups finely chopped fresh parsley
  • ½ cup finely chopped fresh mint
  • 1 cup diced tomatoes
  • ½ cup diced cucumber
  • ½ cup finely chopped red onion
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • Salt and pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Serving spoon

Method
 

  1. Place 1 cup bulgur wheat in a bowl and cover with 2 cups boiling water to soften.
  2. Cover the bowl with plastic wrap or a lid and let it sit for 10-15 minutes until the bulgur is tender.
  3. Fluff the soaked bulgur wheat with a fork to prevent clumping and create a light texture.
  4. While the bulgur cools, finely chop parsley, mint, tomatoes, cucumber, and red onion.
  5. In a large mixing bowl, combine the fluffed bulgur with the chopped vegetables and toss gently to mix evenly.
  6. Pour in ½ cup olive oil and ¼ cup freshly squeezed lemon juice, then season with salt and pepper to taste.
  7. Toss everything well until the salad is evenly coated with the dressing.
  8. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a boost of flavor, mix in some pomegranate seeds just before serving.