Summer Tabbouleh Salad
Print recipe
| Serves | 12 |
| Prep time | 30 minutes |
| Dietary | Vegetarian |
| Meal type | Salad |
| Occasion | Barbecue |
A recipe for traditional Mediterranean tabbouleh salad made with bulghur wheat, lemon, and mint.
Ingredients
- 2 cups bulghur wheat
- 3 cups boiling water
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 2-3 teaspoons kosher salt
- 6 scallions (chopped)
- 1 cup fresh mint leaves (chopped)
- 1 cup flat-leaf parsley (chopped)
- 1 cucumber (peeled, seeded and finely chopped)
- 1 cup cherry tomatoes (halved)
- freshly ground pepper (to taste)
Directions
| Step 1 | |
| Place bulghur in a large bowl; pour boiling water over, along with lemon juice, olive oil and 1 1/2 teaspoons of salt. Stir to combine. Allow to sit for an hour or so, until water is fully absorbed. Fluff bulghur with a fork. | |
| Step 2 | |
| Stir in scallions, mint, parsley, cucumber and tomatoes, tossing well to combine. Season with freshly ground pepper and additional salt, if desired. | |
| Step 3 | |
| The flavor of the salad will improve as the flavors have time to blend, so for the best flavor, cover and refrigerate 2-3 hours before serving. | |