Tabouli Salad

Tabouli Salad is a light and refreshing grain salad that works beautifully next to all kinds of meats or Mediterranean dishes. Made with bulgur wheat, tomatoes, English cucumbers, parsley and mint. This side dish is very easy to make and is delicious during the hottest months of the year.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Tabbouleh, Tabouleh, Tabouli Salad

Prep Time 20

Servings servings

Calories 225kcal

Author Heather

Ingredients

Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup lemon Juice *about 1 lemon
zest of 1 lemon
2 cloves garlic *crushed or minced
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon chili powder

Salad

1/2 cup bulgur wheat
2 bunches Italian parsley (aka flat leaf parsley) *thick stems cut off and finely minced, about 2 cups
1/2 cup green onions *finely chopped, about 4 green onions
15 mint leaves *finely chopped
4 Roma tomatoes *finely chopped (See Note #1 below)
1 cup English cucumber *finely chopped, about 1/2 of large cucumber

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Instructions

Rinse bulgur wheat and cook following directions on the package. Once cooked remove any excess water. (See Note #2 below)
Meanwhile, whisk the lemon juice into the olive oil. Add the remaining vinaigrette ingredients and whisk well. Add vinaigrette to cooked and strained bulgur. Stir well.
Wash and prepare remaining ingredients for salad and add to bulgur mixture. Stir well.
Cover and let sit in the refrigerator for 30 minutes if time allows. (See Note #3 below)

Notes

Please use as many organic ingredients as possible.

Recipe Notes

Note #1- Use ripe but firm Roma tomatoes. Tomatoes that are soft will cause the salad to become too watery.

Note #2- Rinse the bulgar in a fine mesh strainer.

Note #3- Once made the salad can be eaten immediately. However, letting it sit for 30 minutes to refrigerate will allow the flavors to marry with one another.

Nutrition