Tabbouleh Salad
My favorite tabbouleh recipe with bulgur, fresh herbs, onion, tomato, and a simple dressing is always a hit for brunch or potlucks. It's a classic recipe with a simple seasoning of lemon juice, olive oil, and salt.
35 min4 servings
Ingredients
- 1/2 cup uncooked bulgur
- 1 cup boiling water
- 2 cups chopped fresh flat-leaf parsley ((stem and leaves))
- 1/2 cup chopped fresh mint ((leaves only))
- 3/4 cup chopped scallions or green onion ((both white and green parts are fine))
- 1 large tomato (, chopped into small cubes)
- 1/4 cup olive oil
- juice from one lemon
- Salt
Instructions
- 1
In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it soak for 30 minutes until softened, then strain through a fine-mesh strainer.
- 2
In a large bowl combine bulgur, parsley, mint, scallions, and tomatoes. Add oil and lemon juice to taste, and mix until well combined. Add salt to taste.
- 3
Serve immediately or refrigerate for several hours.
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