Tabouli Salad Recipe

This Tabouli Salad Recipe is fresh and scrumptious. It's made with lots of herbs, bulgur, and a light lemon dressing for a truly delicious side dish.

Course Salad

Cuisine American, Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 179kcal

Author Tania Sheff

Ingredients

½ cup uncooked bulgur
3 tbsp. olive oil
3 tbsp. lemon juice
½ tsp. sea salt or to taste
¼ tsp. pepper or to taste
2 medium tomatoes, diced
½ cup finely chopped parsley
½ cup finely chopped scallions
¼ cup finely chopped mint

Instructions

Cook the bulgur according to the package instructions. (Fine bulgur needs to be steeped and coarse needs to be cooked for 10 minutes). Allow the bulgur to cool and set aside.
To a medium bowl, add the olive oil, lemon juice, salt, and pepper. Whisk well.
To the same bowl add the cooled bulgur, tomatoes, scallions, parsley, and mint. Mix everything well and serve.

Video

Notes

Tips for the best Tabouli Salad

Allow the bulgur to cool. This salad is best served chilled, so allow the bulgur time to cool down before adding it to the tomatoes and other ingredients.
Pre-mix the dressing. The dressing will emulsify and blend its flavors better if you mix the dressing ingredients together beforehand rather than adding them to the salad and mixing there.
Cut the tomatoes small. You don't want your tomatoes taking over the dish, so make sure to chop them on the small side for this Tabouli Salad.
Fine chop the herbs. Herbs can have a very strong taste when you get a mouthful of them, so make sure they are chopped fine to keep this delicate salad in balance.

How to Store

You can store any leftovers of this Tabouli Salad in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.

Nutrition