Fresh. Homemade. Simple. Delicious. Tabbouleh Salad.
If you’re not familiar with tabbouleh, it is a simple salad made with bulgar, cucumber, tomato, garlic, mint, parsley, scallions, and lemon. Sounds delightful, right?
After our harsh winter, I am desperate to eat foods that remind me of warmer weather! I’ve been purchasing ready-to-eat tabbouleh salad from the market. After going through at least three containers, I decided to take a shot at preparing it on my own. Much easier – and tastier – than I thought!
What You’ll Need:
1 cup bulgar
1 cup water
1/2 cup extra virgin olive oil
1/2 Cucumber, seeded and chopped
1 cup mint, finely chopped
2 cups Flat-leaf parsley, finely chopped
2 cups diced tomatoes (Roma or cherry variety)
2-3 scallions, chopped
1 lemon, juiced
What You’ll Do:
Bring water to boil, remove from heat and add bulgar. Let stand one hour until all is absorbed.
Meanwhile, combine all remaining ingredients in bowl and refrigerate.
Check to ensure all liquid has been absorbed by bulgar, add cucumber mixture to the bulgar.
Stir to combine.
Season with salt and pepper, if needed.
Notes about this recipe:
Tabbouleh tastes best when the flavors are given the chance to combine. Let the tabbouleh refrigerate at least 30 minutes prior to serving.
To give the dish even more flavor, substitute chicken or vegetable stock for the water.
No bulgar on hand, no problem! Substitue quinoa or brown rice.
Tabbouleh salad will keep in the refrigerator for about a week, if you don’t eat it all before then!
This salad is perfect for spring and summer parties on the deck.
What are some of your favorite salads to serve during warmer weather?