Authentic Tabbouleh Salad
Simple and traditional Lebanese tabouli salad recipe. This was taught to me by my husband's Lebanese family and has their seal of approval! It's a parsley packed salad with a bright lemon and olive oil dressing.
Servings: 6 servings
Equipment
- 1 sharp knife
- 1 Food Processor
- 1 cutting board
- 1 salad spinner
Ingredients
- 2 bunches of parsley
- 1 pint cherry tomatoes
- 5 green onions
- 10-15 mint leaves
- ½ cup olive oil
- ½ cup bulgar wheat (or fine cracked wheat)
- ½ teaspoon salt
- ¼ teaspoon pepper
- juice of 1 lemon
- cold water
Instructions
- Wash and dry all produce using a salad spinner.
- In a small bowl combine the bulgar with cold water and let soak for 30 minutes up to overnight. If you want to soak it faster than that, combine it with boiling water while you prep the rest of the ingredients.
- Remove stems of the parsley and place leaves in the food processor.
- Pulse until very fine. You may need to do this in two batches! This may seem like too much parsley, but it's perfect!
- Roughly chop the rest of the ingredients (onion, mint, cucumber, and tomatoes) and place in a large bowl.
- Add the chopped parsley to the large bowl
- Once the bulgur soaks and has become soft, I like to let it come to room temperature but you don't have to wait if you are in a pinch!
- Squeeze out the excess water, it may just be a small amount or none at all.
- Add in the lemon juice, olive oil, and salt to the bulgar and stir.
- Add this mixture to the veggies in the large bowl and toss well.
- Give it a taste and add more lemon or salt as needed.
- Refrigerate for at least an hour for the best flavor!