Tabbouleh Salad

Yellow bowl filled with tabbouleh bulgur wheat salad.

5 from 1 vote

Fresh and vibrant with loads of parsley, mint, onions, and tomatoes anchored with nutritious bulgur wheat, this is a wonderfully healthful side dish, or a great addition to a Middle Eastern/Mediterranean appetizer spread.

Prep Time15

Cook Time5

Soaking time1

Total Time1 20

Course: Salad

Cuisine: Middle Eastern

Servings: People

Author: Katie Workman

Ingredients

½ cup bulgur wheat
1 cup hot water
½ cup lemon juice (divided)
½ cup extra-virgin olive oil
½ cup finely chopped scallions (white and green parts)
1 ½ cups roughly chopped fresh parsley leaves
¼ cup chopped fresh mint leaves
1 teaspoon kosher or coarse salt
½ teaspoon freshly ground black pepper (to taste)
1 cup chopped tomatoes
Hearts of romaine leaves (for serving; optional)

Instructions

Pour the bulgur into a large bowl and add the hot water and 1/4 cup lemon juice. Stir and cover. Let sit at room temperature for 1 hour, until the bulgur has absorbed most or all of the liquid or place it in the fridge for at least 4 hours. The grains should be completely soft and squish between your fingers. If there is excess liquid, squeeze the bulgur wheat over a mesh strainer to remove any extra liquid.
In a large bowl, combine the remaining 1/4 cup lemon juice, olive oil, onion, garlic, parsley, mint, and salt and pepper Add the tomatoes and bulgur, and combine well. The tabbouleh should be quite moist, but not soggy. Taste and adjust seasonings to taste.
Serve chilled or at room temperature with the lettuce leaves for scooping, if desired.

Notes

If you are planning to make it ahead, you can leave the tomatoes and mint out until just before giving the salad a final toss and serving, that’s optimal.

Leftover tabbouleh will last for 1 to 2 days in the fridge and be fine. The tomatoes may start to get a little mushy, and release extra juice in the salad, but it should still be fine.

Nutrition