The Best Tabouli (Tabbouleh) Salad (SHORTS)

TABOULEH, TABBOULEH or TABBOULI!

Doesn't matter how you spell it, this unique salad/condiment is a staple in Middle Eastern cuisine. It is a healthy, rich, lemony, earthy and super-green salad with pure Lebanese roots.

In the restaurant where I worked years ago, tabbouleh salad was the most popular salad on the menu, and I see why. It's refreshing and it gives a lift to some heavy deep-fried foods such as felafel!

Due to its increasing popularity in many cultures, now there are numerous varieties of recipes. It an easy dish you can adjust for your own nutritional benefit. I have made this salad with different grains, seeds and veggies, such as millet, quinoa, hemp, and even cauliflower rice. Cooking is an art and without question making the kitchen your studio! Typically, there is the initial making of a recipe and then the second go around and then sticking with the recipe that captures your heart and taste buds!

Today I'm offering my very first tabbouli salad that I first sampled in 2012. It was love at first bite and I didn't see the need to make a different version! Sometimes you do get a masterpiece on the first go around! LOL!

WHAT DO I NEED TO MAKE THIS SALAD?

Parsley - the star of the dish for sure and curly parsley is what I prefer, but if you have Italian on hand, please don't let it prevent you from making this healthy salad.

Bulgur - Most well-stocked groceries should carry bulgur. I usually buy Bob's Red Mill Red Bulgur. It just needs to be rehydrated with some boiling water.

Olive oil - good quality Extra Virgin olive oil that you have available. I have loved and used this brand for over 10 years!

Lemon juice - of course use real lemon and squeeze it yourself. Don't yield to temptation and use bottled juice. It's not the same! Use this little tool for an easy job.

Mint - is a big part of this salad and actually is widely used in Middle Eastern cuisine. Don't worry if you don't have fresh mint, because you can easily skip it, BUT don't skip on using dry mint.

Onion - I used regular onion minced (the finer the better). This recipe is also great with red onion or green onion chopped with the white part too.

Tomato - any kind of tomato will do, as long you get rid of its extra moistness then it's good to go. Leave chopped tomatoes for 10 minutes mixed with a pinch of salt while you are chopping the rest of the ingredients.

Spices - It's very basic: salt and dry mint is required. Sumac is nice too, but optional. It gives a nice tartness and a little more authentic flair to this dish!

WHY l LOVE THIS RECIPE?

• It’s light, super flavorful and jam-packed with tons of fresh herbs!

• Quick and easy to whip up!

• Only a handful of ingredients are needed!

• All ingredients are easy to find!

• No special equipment needed, just a good knife=chef knife, cutting board and a bowl.

• It’s a healthy and delicious salad that’s perfect for potlucks or summer BBQ’s and can work as a salad or condiment!

HOW LONG CAN IT LAST?

Store covered in the refrigerator for up to 4 days. The salad tastes better as it sits, and by the 4th day it will STILL be bouncy and delicious, and oh-so lemony.

WHAT TO SERVE WITH IT?

It can be a part of Mese next to hummus, baba ganoush, labneh cheese, etc.

It is great to eat as it is or as a compliment to grilled chicken kebabs, kofta, shawarma, felafel, Lebanese style rice pilaf, etc.

Try this unusual but well worth it hummus made with legumes such as boiled peanuts.

let's make it...

Prep Time: 5 minutes

Making time: 10 minutes

Total time: 15 minutes

Author: Inna of innichkachef.com

Served: 4-6 portions

Ingredients

2 bunches curly parsley, about 3 cups chopped.

2 vine tomatoes

Half small onion, fine chopped

2 tablespoons fresh mint leaves, chopped (optional)

Pink salt to taste

1 teaspoon sumac (optional)

2 teaspoon dried mint

1/4 cup bulgur wheat (and 1/4 cup boiling water)

Juice from one lemon

1/3 cup extra virgin olive oil.

Directions

• Soak the bulgur wheat according to the package directions, until it has softened. Drain out any excess water, if needed.

• Chop tomatoes, add a pinch of salt and mix all together. Set aside.

• While bulgur wheat is soaking, and tomatoes are working with salt to reduce the water content, finely chop onion and herbs (parsley and fresh mint).

• Drain excess water that accumulates in the bowl with chopped tomatoes.

• In a large bowl, combine soaked bulgur, chopped parsley, fresh chopped mint, tomatoes, onion, freshly squeezed lemon juice, olive oil, salt, dry mint, and sumac, if using.

• Mix everything well, taste and add more salt if necessary.

• Serve chilled or at room temperature. Store covered in the fridge.

Enjoy!

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.