Tabouli Salad Recipe (Tabbouleh)
About this recipe
Tabouli salad, or Tabbouleh, is a refreshing Mediterranean dish that shines with its vibrant flavors and fresh ingredients. This version emphasizes the importance of finely chopped parsley, which is the true star of the salad, rather than the bulgur wheat. It's a simple yet impressive dish that can easily elevate any meal or serve as a light, healthy snack on its own.
Ingredient notes
- Use fine bulgur wheat, as it doesn't require cooking, just soaking in water.
- Roma tomatoes should be very finely chopped and drained to avoid excess moisture.
- For parsley, Italian (flat leaf) is recommended for more flavor, but curly parsley works too.
- Lime juice is preferred, but lemon juice can be used as a substitute.
Tips from The Mediterranean Dish’s video
- Soak the fine bulgur wheat in water while preparing the other ingredients to allow it to soften properly.
- Chop the parsley and mint very finely for the best flavor and texture; avoid using a food processor as it can ruin the salad's texture.
- Let the salad sit in the fridge for about 30 minutes before serving to allow the flavors to meld.
Good to know
- How many servings does this tabouli salad recipe make?
- This recipe serves 4-6 people.
- What can I use instead of lime juice?
- You can substitute lime juice with lemon juice if preferred.
- How long should I let the salad sit before serving?
- Let the salad sit in the fridge for about 30 minutes to allow the flavors to meld.
- What type of parsley should I use?
- Italian (flat leaf) parsley is recommended for more flavor, but curly parsley is also acceptable.
No life story here — the video and the recipe are the whole point. All credit to The Mediterranean Dish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Rinse the fine bulgur wheat and soak it in water while preparing the other ingredients.
- 2
Remove most of the stems from the parsley and chop it very finely.
- 3
Chop the green onions, including both the white and green parts, very finely.
- 4
Dice the Roma tomatoes into small pieces and place them in a colander to drain excess moisture.
- 5
Chop the fresh mint leaves, removing the thick stems, and mince them finely.
- 6
Add the soaked bulgur to a mixing bowl.
- 7
Add the drained tomatoes to the bowl with the bulgur.
- 8
Season the salad with a pinch of salt and mix well using your hands or a spoon.
- 9
Squeeze in the lime juice and drizzle the olive oil over the salad, then toss everything together until well combined.
- 10
Let the salad sit in the fridge for about 30 minutes to allow the flavors to meld.
- 11
Serve the tabouli in lettuce boats or in a bowl.
Heads up — we had to guess a little:
- The quantity for Roma tomatoes is inferred based on typical serving sizes for salads.
Credit where it’s due: this recipe was transcribed from The Mediterranean Dish’s original video on YouTube. Follow them there — it’s their dish.
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