Description
A refreshing and traditional Middle Eastern salad made with bulgur wheat, fresh parsley, mint, tomatoes, cucumber, scallions, and a zesty lemon dressing. Perfect as a light side dish or appetizer, served with crunchy romaine leaves.
Ingredients
Scale
Salad
- 1/3 cup wheat burghul (#1)
- 2 bunches curly parsley
- 1 pint cherry tomatoes
- 1 Persian cucumber
- 4 scallions
- 12 fresh mint leaves
- 1/2 tsp dried mint
- Salt and pepper, to taste
- 2 lemons
- Romaine leaves, for serving
- Olive oil, as needed
Instructions
- Soak Bulgur: Soak the burghul in warm water, ensuring the water level is about an inch above the bulgur, for 30 minutes to soften.
- Prepare Tomatoes: Chop the cherry tomatoes finely. Place them in a strainer sprinkled with a little salt and let sit for 15 minutes to release excess liquid. Discard half of the leftover juices but save the remaining half of the tomato water/juice for dressing.
- Chop Vegetables and Herbs: Finely chop the scallions, cucumber, fresh mint leaves, and parsley (removing parsley leaves from stems and chopping them very finely).
- Make Dressing: In a bowl, mix the lemon juice with the reserved tomato juice, dried mint, salt, and pepper to taste.
- Combine Ingredients: Drain any excess water from the bulgur. In a large bowl, combine the bulgur, chopped vegetables, and herbs.
- Add Dressing and Olive Oil: Pour the dressing over the salad and drizzle olive oil on top. Mix gently to combine all flavors well.
- Serve: Serve the tabbouleh salad chilled or at room temperature, accompanied by fresh romaine leaves for scooping.
Notes
- Using fine (#1) bulgur ensures faster soaking and a lighter texture.
- Letting the tomatoes drain reduces excess water and prevents sogginess in the salad.
- Fresh herbs are key for authentic flavor; chop them very finely for best texture.
- The salad can be prepared a few hours in advance to allow flavors to meld, but add olive oil just before serving to keep it fresh.
- The romaine leaves provide a crisp, healthy alternative to bread for serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: Tabbouleh, Middle Eastern salad, bulgur wheat salad, parsley salad, healthy side dish, vegetarian, fresh herbs, lemon dressing
