This is truly one of the best salads to have on hand on any given day. Tabouli Salad is a fresh salad made with bulgur wheat, fresh vegetables and a light, zesty dressing. I like to make it in advance so the flavors have a chance to marry before being enjoyed.
This salad is a classic for a reason. It hits all the right notes in that it is filling, nutritious, and pairs well with all kinds of foods. I love to serve it year-round and it really pleases my whole family and our guests. Making this is fairly easy and I always preach the importance of having the best possible ingredients since they really make the dish shine. This means you should pick the freshest herbs if you can, it will make all the difference with the flavor.
When I make this at home, I like to serve it with grilled chicken or seafood as the main course. I also keep a bowl of it in the fridge because it’s really easy to make into a quick lunch with some leftover chicken on the side. Or, sometimes I just eat it as it is with nothing else since it’s so filling!
This delicious salad will become an instant hit in your household. Once you make it once it will be requested over and over again, that I can promise!
Tabouli Salad recipe
This fesh and zesty salad is a great side dish for any meal, or can be served on its own. I like to make a big bowl and keep it in the fridge for lunches and dinners!
Ingredients:
1 cup fine bulgur wheat
1 1/2 cups boiling water
1 bunch fresh parsley (finely chopped)
1/2 bunch fresh mint (finely chopped, optional)
5 Roma tomatoes (diced)
1 small cucumber (diced, optional)
4 green onions (finely chopped)
1/4 cup fresh lemon juice (about 1-2 lemons)
1/4 cup olive oil
1 tsp Salt and pepper (to taste)
1/2 tsp ground cumin (optional)
Instructions:
1. Prepare the bulgur:
Place the bulgur wheat in a large mixing bowl. Pour 1 1/2 cups of boiling water over it, cover, and let it sit for 15-20 minutes until the bulgur absorbs the water and softens. Fluff with a fork once done.
2. Chop the herbs and vegetables:
While the bulgur is soaking, finely chop the parsley and mint. Dice the tomatoes, cucumber (if using), and green onions.
3. Make the dressing:
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and cumin (if using). Taste and adjust seasoning as needed.
4. Assemble the salad:
Once the bulgur is ready, combine it with the chopped parsley, mint, tomatoes, cucumber, and green onions in the large mixing bowl.
5. Dress the salad:
Pour the lemon-olive oil dressing over the salad and toss everything together until well mixed.
6. Chill and serve:
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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