Fresh Tabbouleh Salad
This fresh tabbouleh salad combines juicy tomatoes, tender bulgur wheat, and fresh herbs for a vibrant and healthy Middle Eastern classic. Perfect for meal prep and easy to customize!
Ingredients
- 1 cup uncooked bulgur wheat rinsed and drained
- 1 cup boiling water
- 1 bunch fresh parsley finely chopped (about 1 ½ – 2 cups)
- ½ cup fresh mint finely chopped
- 1 cup cherry tomatoes finely chopped
- ½ cup cucumber finely chopped
- 3 green onions finely chopped
- Juice from 1 lemon about ¼ cup
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon pepper plus more to taste
- ⅛ teaspoon allspice optional
Instructions
- Combine the bulgur wheat and boiling water in a bowl and let it soak until softened (about 30 minutes, or refer to package directions). Drain any excess water, if necessary.
- While the bulgur soaks, finely chop the parsley, mint, cherry tomatoes, cucumber, and green onions.
- In a large mixing bowl, combine the soaked bulgur, chopped herbs, vegetables, lemon juice, olive oil, sea salt, pepper, and allspice (if using).
- Taste the salad and adjust seasonings as needed, adding more salt or pepper to your preference.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
Easily customize this recipe by substituting bulgur with quinoa for a gluten-free version or adding diced vegetables like bell peppers or shredded carrots for more crunch.