Description
Lebanese Tabbouleh Salad is a fresh and vibrant Mediterranean salad made with parsley, mint, tomatoes, bulgur wheat, olive oil, and lemon juice. This light and refreshing dish is perfect as a side or healthy main meal.
Ingredients
3 bunches Italian parsley, finely chopped
3 bunches green onions, finely chopped
8 to 10 Roma tomatoes, finely diced
3/4 cup fine bulgur wheat
3 tablespoons water
1 bunch fresh mint, finely chopped
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
Salt to taste
Instructions
- Place the fine bulgur wheat in a small bowl, sprinkle with water, mix well, and let it soften for a few minutes.
- Finely chop the parsley, then rinse and drain it thoroughly until the water runs clear.
- Wash and finely chop the mint, then combine it with the parsley.
- Finely chop the green onions and add them to the herb mixture.
- Dice the tomatoes into very small pieces and mix them with the herbs and onions.
- Add the softened bulgur wheat to the salad bowl.
- Pour in the lemon juice and olive oil, season with salt, and mix thoroughly until well combined.
- Taste and adjust the lemon juice, olive oil, or salt before serving.
Notes
Add finely chopped cucumber for extra crunch and freshness.
Use additional bulgur wheat for a nuttier flavor and heartier texture.
Add lemon zest for a brighter citrus flavor.
Crumbled feta cheese can be added for a non-vegan variation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir well before serving leftovers as the dressing may settle.
This salad is best served cold and should not be reheated.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
