Fresh Herb Tabbouleh Salad (Print Version)
# Ingredients:
01 -
½ cup bulgur wheat
02 -
1 cup diced tomatoes
03 -
1 cup diced English cucumber
04 -
1 teaspoon salt, divided
05 -
2 bunches curly parsley, stems removed and finely chopped
06 -
¼ cup finely chopped fresh mint
07 -
2 green onions, white and green parts, thinly sliced
08 -
1 large clove garlic, finely minced
09 -
¼ cup extra virgin olive oil
10 -
1 large lemon, juiced
11 -
freshly ground black pepper, to taste
# Instructions:
01 -
Cook the bulgur wheat according to the directions on the package; drain and set it aside to cool.
02 -
In the meantime, chop the tomatoes and cucumbers, then transfer them to a large mesh sieve or colander; sprinkle them with ½ teaspoon salt and set aside to strain.
03 -
Finely chop the parsley and place it in a large bowl. Add the chopped mint to the parsley. Add the cooled bulgur to the parsley mixture and the green onions.
04 -
Add the strained cucumbers and tomatoes to the bulgur mixture. Discard the strained juices.
05 -
In a small bowl, combine the rest of the salt, minced garlic, olive oil, and lemon juice; whisk to combine. Pour the dressing over the salad; add some fresh ground black pepper and toss gently to combine. Taste for seasonings and adjust accordingly.
06 -
Let stand 15 minutes before serving, but if time permits, cover it and chill for 30 minutes in the refrigerator before serving.
# Notes:
01 -
Traditional tabbouleh contains more parsley than bulgur - it's meant to be an herb-forward salad
02 -
Straining the cucumbers and tomatoes prevents the salad from becoming watery
03 -
For the best flavor, use the freshest herbs and vegetables you can find
04 -
This salad can be made a day ahead and kept refrigerated