Description
A fresh and vibrant Middle Eastern Tabouli Salad made with soaked bulgur wheat, juicy cherry tomatoes, crisp cucumber, fragrant herbs, and a zesty lemon-olive oil dressing. This light and refreshing salad is perfect as a healthy side dish or a standalone meal, bursting with flavors and nutrients.
Ingredients
Scale
Grains
- 3/4 cup bulgur wheat (uncooked)
Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
Vegetables & Herbs
- 2 cups cherry tomatoes, chopped
- 1 cup cucumber, chopped
- 1/2 small red onion, diced
- 2 cups fresh parsley, coarsely chopped
- 1 cup fresh mint, coarsely chopped
Seasoning
- Salt and pepper to taste
Instructions
- Soak Bulgur Wheat: Place the bulgur wheat in a large mixing bowl. Pour 2 cups of boiling water over the bulgur and let it soak while you prepare the vegetables. This rehydrates the wheat and softens it for the salad.
- Prepare Vegetables & Herbs: Chop the cherry tomatoes, cucumber, dice the red onion, and coarsely chop the parsley and fresh mint. Once the bulgur is soaked, drain any excess water and pat the bulgur dry to avoid excess moisture in the salad.
- Combine Ingredients: Add all the chopped vegetables and herbs to the soaked bulgur wheat. Pour in the olive oil and fresh lemon juice. Stir well to evenly distribute the dressing throughout the salad.
- Season & Chill: Season the salad with salt and pepper to taste. Refrigerate the salad for at least 2 hours to allow the flavors to meld. For the best flavor, let the salad rest overnight before serving.
Notes
- To soak bulgur wheat, pour boiling water over it and let it absorb the water until tender, about 20-30 minutes.
- For a gluten-free option, use quinoa instead of bulgur wheat.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- Adjust lemon juice and olive oil to taste for a more tangy or rich dressing.
