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Fresh Tabbouleh Salad

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A bright, fresh, and zesty herb bulgur salad perfect for summer, combining parsley, mint, lemon juice, and olive oil for a refreshing and flavorful dish.

Ingredients

Scale
  • 1 cup (180g) fine or medium grind bulgur wheat
  • 2 cups fresh parsley, finely chopped (flat-leaf preferred)
  • 1/2 cup fresh mint, finely chopped
  • 2 medium ripe tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 3 green onions, thinly sliced (or substitute with mild red onion)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 teaspoon salt (sea salt preferred), or to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of ground cumin or sumac

Instructions

  1. Place 1 cup (180g) of bulgur in a fine mesh sieve and rinse under cold water to remove dust.
  2. Transfer bulgur to a bowl and cover with 1 1/4 cups (300 ml) boiling water. Let soak for about 20 minutes until tender but still chewy.
  3. Drain any excess water thoroughly using the sieve. Avoid over-soaking to prevent mushy bulgur.
  4. While bulgur is soaking, finely chop 2 cups fresh parsley, 1/2 cup fresh mint, 2 diced ripe tomatoes, 1 peeled and diced cucumber, and slice 3 green onions thinly.
  5. In a small bowl, whisk together 1/4 cup (60 ml) freshly squeezed lemon juice, 1/4 cup (60 ml) extra virgin olive oil, 1 teaspoon salt, and freshly ground black pepper to taste. Optionally add a pinch of ground cumin or sumac.
  6. In a large mixing bowl, combine the drained bulgur, chopped herbs, and vegetables.
  7. Pour the dressing over and toss gently but thoroughly until everything is evenly coated.
  8. Taste and adjust seasoning if needed, adding extra lemon juice or salt as desired.
  9. Let the salad sit for at least 15 minutes at room temperature before serving to allow flavors to meld and bulgur to soak up the dressing.
  10. Optionally refrigerate for up to 2 hours if you prefer it chilled.

Notes

Do not over-soak bulgur to avoid mushy texture. Chop herbs finely but not pulverized for best texture. Use fresh lemon juice for optimal flavor. If making ahead, hold back some lemon juice and add before serving to keep flavors vibrant. For gluten-free, substitute bulgur with quinoa or millet.

Nutrition

Keywords: tabbouleh, bulgur salad, fresh herbs, summer salad, parsley, mint, lemon dressing, vegan salad, gluten-free option

Find it online: https://blipflavor.com/fresh-tabbouleh-salad-recipe-easy-zesty-herb-bulgur-salad-for-summer/