Description
This fresh and vibrant Tabbouleh salad is a classic Middle Eastern dish featuring finely chopped parsley, bulgur wheat, fresh vegetables, and a zesty lemon dressing. Light, refreshing, and perfect for a healthy side or light meal, this recipe comes together quickly and is chills to develop its bright flavors.
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove (grated)
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
Salad
- 3 cups finely chopped curly parsley (about 2 bunches)
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat
- ⅓ cup finely chopped fresh mint
- 2 scallions (chopped)
Instructions
- Prepare the Dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, sea salt, ground coriander, and a pinch of cinnamon until well combined and fragrant.
- Combine the Salad Ingredients: Add the finely chopped curly parsley, diced English cucumber, diced tomato, cooked bulgur wheat, chopped fresh mint, and scallions to the bowl with the dressing.
- Toss and Chill: Gently toss all the ingredients together to evenly coat them with the dressing. Season to taste with additional salt or lemon juice if desired. Cover and chill in the refrigerator until ready to serve, allowing the flavors to meld, about 30 minutes.
Notes
- Make sure the bulgur wheat is cooked and cooled before adding; you can soak or simmer bulgur according to package instructions.
- For a gluten-free version, substitute bulgur with cooked quinoa or finely chopped cauliflower.
- Tabbouleh tastes best when allowed to chill for at least 30 minutes to blend flavors.
- Use fresh herbs and ripe vegetables for the best flavor.
- Adjust salt and lemon juice according to your taste preference.
