Classic Tabbouleh Salad
51kcal
Ingredients
- 85 g fine bulgur wheat
- 150 g fresh flat-leaf parsley
- 15 g fresh mint leaves
- 3 large ripe tomatoes
- ½ cucumber
- 4 scallions
- 60 ml freshly squeezed lemon juice about 2 lemons
- 60 ml extra virgin olive oil
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Method
- Soak the bulgur: Place the bulgur in a large salad bowl, then pour over the lemon juice and olive oil, stir, and let it soak for 15–20 minutes until softened. No need to cook the bulgur if you’re using fine bulgur wheat!85 g fine bulgur wheat, 60 ml freshly squeezed lemon juice, 60 ml extra virgin olive oil
- While the bulgur is soaking, finely chop the parsley and mint.150 g fresh flat-leaf parsley, 15 g fresh mint leaves
- Dice the tomatoes and remove the seeds as you do so. Slice the scallions thinly. Dice your cucumber, removing the middle section with the seeds to prevent the salad going soggy.3 large ripe tomatoes, 4 scallions, ½ cucumber
- Once the bulgur is tender, fluff it gently with a fork. Add the parsley, mint, tomatoes, cucumber, and spring onions to the bowl. Sprinkle with salt and pepper.½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Toss gently until well combined. Taste and adjust seasoning - you may want more lemon juice for brightness or salt for balance.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld further.
Nutrition
Serving1gCalories51kcalCarbohydrates7gProtein1gFat2gPolyunsaturated Fat2gSodium191mgFiber2gSugar2g
Notes
The tabbouleh can be stored in the fridge in an airtight container for around 3-4 days. If you don't de-seed the tomato and cucumber, you may find the salad turns soggy sooner than this, but it will still be edible.
For a great tabbouleh, I strongly recommend de-seeding both the tomato and the cucumber to it remains light, fresh, and "dry" aside from the dressing. It also prevents the fluffy parsley from being weighed down.
In addition, make sure you take the time to dice the parsley and fresh mint extra-fine. It takes a bit of extra time but is well worth it - no one wants a whole parsley leaf in their salad!
If you can, try to use good quality ingredients, right down to the olive oil for this recipe. It contains a handul of ingredients, so make them good ones!