Description
A refreshing and healthy Middle Eastern Tabbouleh Salad made with bulgur, fresh parsley, ripe tomatoes, lemon juice, and olive oil. This vibrant salad offers a perfect balance of flavors and textures, ideal as a light meal or a side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked bulgur (coarse)
- 3 bunches parsley
- 2 tomatoes
- 1 lemon
- 4 tablespoons olive oil
- Pinch of kosher salt
Instructions
- Prepare Bulgur: Add uncooked bulgur to a large bowl. Boil 4 cups of water and pour it over the bulgur. Let it soak for 30 minutes until the grains soften. Drain the excess water using a colander and rinse under cold water to cool the bulgur. Set aside.
- Prep Vegetables: Remove the parsley leaves from their stems and finely chop them. Slice the tomatoes into wedges, carefully remove the seeds, and dice the deseeded tomatoes.
- Combine and Season: In a large bowl, combine the chopped parsley, diced tomatoes, and soaked bulgur. Cut the lemon in half and squeeze all the juice into the bowl. Add olive oil and a pinch of kosher salt. Toss thoroughly to mix all ingredients. Adjust olive oil or lemon juice to taste. Serve immediately or refrigerate for at least one hour for flavors to meld.
Notes
- Soaking bulgur without soaking ensures a light, fluffy texture without cooking.
- Removing tomato seeds helps prevent excess moisture and keeps salad fresh.
- Tabbouleh tastes best after resting in the fridge for at least one hour.
- Use fresh parsley and ripe tomatoes for optimal flavor.
- Can be served as a light lunch or part of a mezze platter.
