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?
I love tabouli (which I have learned has a lot of different spellings) and, now that my daughter is gluten-free, I now make it with quinoa. It really tastes almost identical and has even more omega 3’s than the bulgar wheat variety.
Yes, Linda, there are many ways to spell it! I love it, no matter how you spell it!
There is a guy at our Farmer’s Market who sells this. I never thought of making it myself..it looks easier than I had thought. Thanks for sharing your yummy recipe.
You know what’s funny? I wouldn’t have thought I would like this if I’d seen it a week ago. But just a few days ago I tried something similar to this at a dinner party – and fell in LOVE! I’d been meaning to look for a recipe – so what perfect timing 🙂
How crazy is that?! it is delicious – and does taste much better if it “marinades” for a day or so. The flavors develop quite nicely. I may have to make some more!
This tabbouleh salad recipe looks simply amazing! I bet it would be great made with quinoa instead of tabbouleh too. Yummy! This would make a great spring salad. I can’t wait to try.
I am going to try it with Quinoa! I just bought some yesterday – can’t wait!
I’ve never heard of this but it looks really fresh and light but filling. I’ll have to give a try.
Crazy but I have never had tabbouleh. Looks good!
It’s delicious – and so easy to make. Perfect for the warm weather that is coming our way!
Salad season is definitely upon us! This will be a great recipe to have on hand for BBQs, etc. Pinning for later! Thanks. Here from the Weekend Recipe Link Up
I am so happy that salad season is FINALLY here!
Sounds so delicious! Pinned!