Tabouli Salad
A bright and refreshing Middle Eastern salad made with bulgur wheat, fresh herbs, and vegetables, perfect for summer gatherings or as a light meal.
Ingredients
For the Base
- 1 cup bulgur wheat If you can’t find bulgur, quinoa or couscous make excellent alternatives.
- 2 cups water
- 1 cup diced tomatoes Use ripe tomatoes for the best flavor.
- 1 cup diced English cucumbers For a crunchier texture.
- 1/2 cup chopped fresh parsley Fresh parsley is key for flavor.
- 1/4 cup chopped fresh mint Mint adds a refreshing flavor.
For the Dressing
- 1/4 cup olive oil Good-quality olive oil enhances the flavor.
- 2 tablespoons lemon juice Freshly squeezed lemon juice is preferable.
- to taste Salt and pepper Adjust to your preference.
Instructions
Preparation
- Rinse the bulgur wheat in cold water, then soak it in boiling water for about 20-30 minutes until tender. Drain any excess water.
- In a large bowl, add the diced tomatoes, diced cucumbers, chopped parsley, and chopped mint. Mix well to combine.
- Add the soaked bulgur wheat into the bowl with the vegetables and herbs. Gently fold the mixture to ensure all ingredients are evenly distributed.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until combined.
- Pour the dressing over the salad mixture and toss gently to combine everything well.
- Serve the Tabouli salad chilled or at room temperature for the best flavor experience.
Notes
Allow the salad to sit for at least 30 minutes to let the flavors meld together. Fresh ingredients yield the best taste.