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Lebanese Tabouli Salad
Experience the vibrant flavors of the Mediterranean with this refreshing Lebanese Tabouli Salad. Bursting with fresh herbs, crisp vegetables, and the wholesome goodness of bulgur wheat, this dish is not only a feast for the eyes but also a healthy addition to any meal. Traditionally served as part of a mezze platter, Tabouli showcases the rich agricultural heritage of Lebanon, where fresh ingredients are celebrated. Perfect as a light lunch or a side dish at your next gathering, this salad embodies the essence of Lebanese cuisine—healthy, aromatic, and utterly delicious.
Ingredients
- Bulgur wheat
- 1 cup, fine
- Tomatoes
- 2 large, diced
- Cucumber
- 1 medium, diced
- Red onion
- 1 small, finely chopped
- Fresh parsley
- 1 cup, finely chopped
- Fresh mint
- 1/2 cup, finely chopped
- Olive oil
- 1/4 cup
- Lemon juice
- 1/4 cup, freshly squeezed
- Salt
- 1 teaspoon, to taste
- Black pepper
- 1/2 teaspoon, to taste
Instructions
- Place the bulgur wheat in a bowl and cover it with boiling water. Let it soak for 15 minutes until tender, then drain and fluff with a fork.
- In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, chopped parsley, and chopped mint.
- Add the cooked bulgur wheat to the bowl and mix well to combine all the ingredients.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well blended.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Serve chilled, garnished with additional mint or parsley if desired, and enjoy the burst of fresh flavors!
Tips
- For a twist, add diced bell peppers or a handful of pomegranate seeds for a pop of color and sweetness.
- To enhance the flavor, let the salad sit for a few hours or overnight in the refrigerator.
- If you prefer a gluten-free option, substitute bulgur with quinoa or cauliflower rice.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 20 minutes Cook Time: 15 minutes Calories: 180 Fat: 10g Carbs: 20g Protein: 5g Sodium: 300mg Sugar: 3g
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