Description
A fresh and vibrant Tabouli Salad featuring bulgur wheat, fresh herbs, and bright vegetables, dressed with olive oil and lemon juice, perfect as a healthy and refreshing side dish.
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
- Prepare bulgur wheat: Place the bulgur wheat in a large mixing bowl. Pour 2 cups of boiling water over it, cover, and let it soak while you prepare the vegetables, allowing the wheat to soften.
- Drain and combine vegetables: Once vegetables and herbs are chopped, drain the soaked bulgur wheat thoroughly and pat it dry with a clean towel or paper towels. Add the chopped cherry tomatoes, cucumber, diced red onion, parsley, and mint to the wheat in the bowl.
- Add dressing and season: Mix the extra virgin olive oil and fresh lemon juice together, then pour over the salad mixture. Stir well to evenly combine the dressing with all ingredients. Season with salt and pepper to your liking.
- Chill and serve: Refrigerate the salad for at least 2 hours to allow flavors to meld. For best flavor, let the salad rest overnight before serving.
Notes
- Soaking bulgur wheat softens it without cooking; ensure it is well drained before mixing.
- Allowing the salad to chill overnight enhances its flavor as herbs and lemon juice infuse the wheat and vegetables.
- Adjust lemon and olive oil quantities to personal taste for acidity and richness.
- Use fresh herbs for the most vibrant flavor.
