Fresh and zesty Tabbouleh salad is a classic Middle Eastern dish that brings together a delightful combination of flavors and textures. This vibrant salad is packed with fresh ingredients like parsley, bulgur wheat, plum tomatoes, Persian cucumber, and scallion. Tossed with a zingy dressing made from lemon juice and olive oil, this Tabbouleh salad is both healthy and satisfying.
Tabbouleh salad is a versatile and nutritious dish that can be enjoyed as a side dish or as a light meal on its own. The combination of fresh parsley, bulgur wheat, and vibrant vegetables, combined with the zesty dressing, creates a truly delightful culinary experience. Whether you’re looking for a healthy lunch option or a flavorful accompaniment to your main course, this Tabbouleh salad recipe is sure to impress!
Fresh and Zesty Tabbouleh Salad
Equipment
- Small sauce pan
- Large bowl that can hold 6 cups
Ingredients
- 1/2 cup bulgur wheat *see note
- 1 cup vegetable or chicken broth
- 1½-2 cups flat leaf parsley (1 bunch) chopped fine
- 1 cup plum tomatoes (about 2 small) diced small
- 1 small persian cucumber diced small
- 2 scallions chopped small
- 3 tbsp lemon juice
- ¼ cup olive oil
- salt and pepper to taste
Instructions
Cook the bulgur wheat:
- In a small sauce pan, bring the vegetable broth to a boil and add the bulgur wheat. Lower the heat to simmer and cover the pot. Simmer for about 8-10 minutes until the wheat is tender and the stock is absorbed.
- When the bulgur wheat is done, put it in a large bowl and set it aside to cool down.
Prepare the vegetables:
- While the bulgar wheat is cooking and cooling, finely chop the fresh parsley leaves and place them in a large mixing bowl. To make it less time consuming, you can chop the parsley in a food processor if available.
- Dice the Persian cucumber into small, bite-sized pieces.
- Dice the tomato into bite-sized pieces.
- Thinly slice the scallions.
Combine the ingredients;
- Add the parsley to the large bowl that the cooked and cooled bulgur wheat is in.
- Toss in the diced tomatoes, cucumber, and sliced scallions.
- Gently mix the ingredients together.
Dress the salad:
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the tabbouleh salad.
- Toss well to ensure all the ingredients are coated evenly.
- Allow the salad to sit for at least 15-20 minutes before serving. This will give the flavors a chance to meld together.
- Serve room temperature or cold and enjoy!
