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Tabbouleh Salad

Close-up of a vibrant Tabbouleh salad in a grey bowl, featuring finely chopped parsley, tomatoes, and bulgur wheat.
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A refreshing Middle Eastern salad made with finely chopped parsley, mint, bulgur wheat, tomatoes, and a lemon-olive oil dressing.

Ingredients

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  • 2 cups finely chopped fresh parsley
  • 1/2 cup finely chopped fresh mint
  • 1/2 cup fine bulgur wheat
  • 1 cup chopped tomatoes
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Rinse the bulgur wheat under cold water and drain well.
  2. In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and red onion.
  3. Add the drained bulgur wheat to the bowl.
  4. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
  5. Pour the dressing over the salad ingredients and toss gently to combine.
  6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

  • For a gluten-free version, omit the bulgur wheat.
  • Adjust the lemon juice and olive oil to your preference.
  • This salad pairs well with grilled meats or as part of a mezze platter.

Nutrition

Find it online: https://carlacooking.com/tabbouleh-recipe-fresh-parsley-mint-salad/