Classic Tabbouleh Salad
Refreshing tabbouleh salad, loved throughout the Middle East, features loads of fresh parsley along with tomato and mint, all tossed in a tangy lemon and olive oil dressing. For the best texture, spin the parsley and mint very dry with a salad spinner (or wrap them in a kitchen towel and give them a vigorous shake); then chop them by hand, not in a food processor. You can buy fine bulgur online and at international markets, but if it’s not available, go with regular medium bulgur and soak it longer, per package directions. This is a juicy salad, and in the Middle East, the liquid from the dressing and vegetables is enjoyed along with the rest of the salad. Tabbouleh is especially good served alongside grilled meats and hummus. The recipe, which makes 5 1/2 cups, is a Yummly original created by Rania Renno.
- Rinse bulgur in a fine mesh strainer, drain, and set aside. (This is all that’s needed to rehydrate fine bulgur, but if you’re using a coarser size, follow package directions.)
- Dice tomatoes and finely chop green onions. Add them (including tomato juices) to a large bowl along with parsley, mint, and salt and stir gently.
- Add lemon juice, olive oil, and bulgur to salad and mix well to combine.
- Taste salad and season with more salt, olive oil, or lemon juice if you like. If making salad ahead, chill, covered, up to 4 hours. Serve at room temperature.
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|Calories210Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.