This tabbouleh recipe is quick, easy, fresh and delicious, plus an extra dose of green. Green from all that fresh and fragrant parsley and mint.
A light, fresh salad, just the way my Teta used to make.
- ¼ cup fine bulgur wheat
- 3 bunches parsley leaves and soft stems
- handful fresh mint leaves
- 3 scallions large
- 2 roma tomatoes or other firm tomato
- 2 persian cucumbers or other small cucumbers
- 2 lemons sliced
- 3-4 tbsp olive oil
- salt and pepper to taste
- Wash bulgur wheat, strain, set aside.
- Thinly chiffonade (slice into ribbons) parsley and mint leaves. In small batches, hold leaves tightly against cutting board and slice into thin ribbons, taking care to not hack at them and bruise them. Put aside in a large bowl.
- Thinly chop scallions and finely mince tomatoes and cucumbers. Add to greens.
- Fluff bulgur wheat and add to salad.
- Add lemon juice and olive oil and mix. Ensure greens are lightly but completely coated.
- Add salt and pepper to taste. (I used about 1.5 tsp of crystal kosher salt, but the amount will depend on your taste and choice of salt).
- Mix and enjoy!
Tabbouleh recipe can be made as is up to a few hours ahead. If you’d like to make this a day ahead, proceed with the parsley, scallions cucumbers and lemon and olive oil. If refrigerated overnight, tomatoes become mealy, mint turns brown and salt will leach out the moisture, so add these ingredients before serving.