Refreshing Tabbouleh Salad with Fresh Herbs and Lemon Recipe

Introduction

Tabbouleh is a refreshing Middle Eastern salad bursting with fresh herbs, tangy lemon, and wholesome bulgur wheat. This light and vibrant dish is perfect as a side or a healthy snack that brings a burst of flavor with every bite.

Ingredients

• ¼ cup fine bulgur wheat
• ½ cup lemon juice (freshly squeezed)
• 3 bunches fresh parsley leaves (finely chopped)
• 1 bunch fresh mint leaves (finely chopped)
• 1–2 medium tomatoes (chopped, use firm tomatoes)
• ½ cup yellow onion (finely chopped)
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Rinse the bulgur wheat and soak it in lemon juice in a large bowl while you chop the vegetables. Let it sit for 15–20 minutes until it plumps up and doubles in size.
2. Step 2: Finely chop the parsley leaves, mint leaves, tomatoes, and yellow onion.
3. Step 3: Combine the soaked bulgur wheat, chopped parsley, mint, onion, and tomatoes in a large bowl. Mix everything well.
4. Step 4: Add the olive oil, salt, and freshly ground black pepper to the salad. Toss until all ingredients are well combined.
5. Step 5: Taste the salad and adjust the seasoning by adding more lemon juice, olive oil, or salt as needed. The salad should be moist, not dry.
6. Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Step 7: Before serving, give the tabbouleh a good stir. Serve in bowls or over crisp lettuce leaves like romaine for a fresh presentation.

Tips & Variations

• Use fresh, firm tomatoes and finely chop herbs to ensure the best texture and flavor.
• For a gluten-free option, substitute bulgur with quinoa or finely chopped cauliflower.
• Add diced cucumber for extra crunch and freshness.
• Adjust the lemon juice and olive oil quantities to your taste for a perfect balance.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but allows the flavors to meld when chilled. When reheating, it’s typically served cold or at room temperature, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare tabbouleh in advance?

Yes, tabbouleh can be made a few hours ahead or the day before to let the flavors develop, but it’s freshest when consumed within 2 days of preparation.

What if I don’t have bulgur wheat?

You can use quinoa or even finely chopped cauliflower as a substitute for bulgur if you prefer a gluten-free or grain-free option.

Refreshing Tabbouleh Salad with Fresh Herbs and Lemon Recipe

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★★★★★

4.9 from 57 reviews

Tabbouleh is a fresh, vibrant Middle Eastern salad made with finely chopped parsley, mint, tomatoes, and soaked bulgur wheat, all tossed with lemon juice, olive oil, and a touch of onion. This refreshing dish is perfect as a light appetizer or side and is known for its bright, herby flavors and healthy ingredients.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Liquids

• ¼ cup fine bulgur wheat
• ½ cup freshly squeezed lemon juice
• ½ cup extra virgin olive oil

Herbs and Vegetables

• 3 bunches fresh parsley leaves, finely chopped
• 1 bunch fresh mint leaves, finely chopped
• 1–2 medium firm tomatoes, chopped
• ½ cup yellow onion, finely chopped

Seasonings

• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Soak Bulgur: Rinse the bulgur wheat thoroughly and soak it in the freshly squeezed lemon juice in a large bowl. Let it sit for 15-20 minutes while you prepare the other ingredients. The bulgur will absorb the lemon juice and swell, doubling in size.
2. Chop Herbs and Vegetables: Finely chop the fresh parsley leaves, mint leaves, yellow onion, and tomatoes. The smaller they are chopped, the better the texture of your tabbouleh.
3. Combine Ingredients: In the large bowl with the soaked bulgur, add the chopped parsley, mint, onion, and tomatoes. Mix the ingredients gently but thoroughly to combine evenly.
4. Add Dressing and Season: Pour in the extra virgin olive oil and season the mixture with salt and freshly ground black pepper to taste. Toss everything well so that the salad is evenly coated.
5. Taste and Adjust: Sample the tabbouleh and adjust the seasoning as needed, adding more lemon juice, olive oil, or salt to ensure the salad remains moist and flavorful rather than dry.
6. Chill to Meld Flavors: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This rest period allows the flavors to blend and the bulgur to soften further.
7. Serve: Before serving, give the tabbouleh a fresh stir. Serve chilled in bowls or over crisp romaine lettuce leaves for an authentic presentation.

Notes

• Use firm, ripe tomatoes for the best texture and flavor.
• Fine bulgur is preferred as it soaks quickly and softens well without cooking.
• Fresh lemon juice is essential for brightness; bottled lemon juice will affect flavor.
• Make sure to finely chop the herbs and vegetables for the best consistency.
• Tabbouleh tastes best when allowed to sit refrigerated for at least 30 minutes, but it can be made up to a few hours ahead.

Keywords: Tabbouleh, Middle Eastern salad, bulgur salad, parsley salad, mint, healthy salad, vegetarian side dish