Fresh Tabbouleh Salad
A light and zesty Middle Eastern salad bursting with fresh herbs, juicy tomatoes, and fine bulgur, all dressed in a simple lemon and olive oil dressing. It's a refreshing side dish perfect for two.
Prepare the bulgur
Put the **fine bulgur wheat** in a medium bowl. Pour **1 cup of boiling water** over it. Cover the bowl and let it sit for **15-20 minutes**, or until all the water is soaked up and the bulgur is soft. Use a fork to fluff it up. Set it aside to cool.
💡 Pro Tips:
- •Use **fine bulgur** for this recipe; thicker types of bulgur will need more time to soak or might need to be cooked.
- •Make sure the bulgur isn't too wet; if there's any extra water, drain it away.
Chop vegetables and herbs
While the bulgur is soaking, finely chop the **parsley**, **mint**, **tomatoes**, **cucumber** (if you're using it), and **spring onions**. The smaller you chop them, the better the salad will feel when you eat it.
💡 Pro Tips:
- •Using a very sharp knife will help you get clean, small pieces, especially for the herbs.
- •For the best taste, use fresh, firm tomatoes and crunchy cucumber.
Mix ingredients together
In a large bowl, combine the fluffed bulgur with the chopped parsley, mint, tomatoes, cucumber, and spring onions. Gently toss everything together so it's well mixed.
💡 Pro Tips:
- •Mix well, but be gentle so you don't bruise the fresh herbs.
- •A bigger bowl makes it easier to toss all the ingredients.
Make and add the dressing
In a small bowl, whisk together the **fresh lemon juice**, **extra virgin olive oil**, **salt**, and **black pepper** until they are well combined. Pour this dressing over the mixed tabbouleh. Toss it gently until all the ingredients are evenly coated with the dressing.
💡 Pro Tips:
- •Taste the dressing before you add it to the salad to make sure the seasoning is just right for you.
- •You can add more or less lemon juice and olive oil based on how you like it.
Chill and serve
For the best flavor, cover the bowl and put the tabbouleh in the refrigerator for at least **30 minutes** before serving. This helps all the flavors blend together. Serve it chilled as a side dish or a light meal.
💡 Pro Tips:
- •Tabbouleh often tastes even better the day after it's made, as the flavors develop more.
- •It's great served with crisp lettuce leaves, pita bread, or grilled meats.
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡The secret to great tabbouleh is using fresh, good quality ingredients, especially the herbs.
- 💡Don't let the bulgur soak for too long; it should be tender but still have a little bite to it.
- 💡You can change the amount of parsley compared to bulgur depending on your preference; some people like more herbs.
- 💡If you need a gluten-free option, you can use cooked quinoa instead of bulgur.
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