Tabbouleh

A classic Middle Eastern salad, tabbouleh is sure to improve whatever it's paired with. Bright, fresh herbs get friendly with sweet tomatoes and a sharp lemon dressing to create the salad equivalent of a breath of fresh air. Sometimes spelled tabouleh or tabouli, this salad is a perfect make-ahead side dish to prepare when you're looking for an easy, healthy lunch, a picnic side, or an upgrade to any summer dinner. Ready to perfect it? Keep reading on for everything you need to know:

How To Make Tabbouleh

INGREDIENTS

• Bulgur: This whole grain is a super healthy way to spruce up any grain bowl. Made from cracked wheat, bulgur is full of fiber and is a great substitute for rice or quinoa. It is used in many Middle Eastern cuisines and for good reason. Here it adds a nice pop and textural difference.
• Scallions: Scallions bring onion flavor without as much harshness and some added fresh, green flavor. Here they bring a slight bite that goes well with the sweetness of the tomatoes, acidity of the lemon juice, and coolness of the mint.
• Parsley: Bringing a fresh, earthy, slightly peppery flavor, parsley is a favorite herb of many for good reason. In tabbouleh it brings a peppery bite that really shines through. Tabbouleh is all about the herbs, so don’t be shy with the parsley. The fresher the better.
• Tomatoes: The tomatoes bring a bright pop of sweetness here that is highlighted by the lemon juice. In a bowl of mostly herbs and grains it is important to have something with a little bit of moisture and sweetness; tomatoes are the perfect solution.
• Mint: In my opinion, mint is an underused herb. The coolness and bite are incredibly refreshing and shouldn’t be relegated only to drinks and desserts. Mint complements other herbs very well and can transform a simple flavor palette into one more complex and refreshing.
• Olive Oil: Here the olive oil adds moisture and a velvety texture to help keep this bowl from being dry. Depending on what olive oil you use, it will add some flavor, but more than anything else, it is going to improve the texture.
• Lemon Juice: Like in many other recipes, lemon juice is used here mostly to help the other ingredients pop. The brightness and acidity lend themselves well to the sweetness of the tomatoes and the coolness of the mint.

STEP-BY-STEP INSTRUCTIONS

Start the tabbouleh off by preparing the bulgur. Place the bulgur in a large heatproof bowl and pour over boiling water to cover it. Season the mixture with salt and stir to combine, then let sit, undisturbed, for about 10 minutes. There may be some water left in the bowl. If this is the case, drain the bulgur and return it to the bowl before covering it in plastic wrap and placing it into the refrigerator to cool.

Once the bulgur is cool, remove it from the fridge and add in the herbs, tomatoes, oil, lemon juice, and red pepper flakes. Once all the ingredients are in the bowl, stir them together and season with salt to taste. Place the tabbouleh back into the refrigerator and chill for at least 2 hours or up to overnight.

The full list of ingredients and instructions can be found in the recipe below.

What Is Tabbouleh?

Tabbouleh is comprised of parsley, mint, green onions, chopped tomatoes, and bulgar, all tossed with a sharp lemon dressing. I added a pinch of red pepper flakes for heat, but that's completely optional. This isn't a grain salad with herbs—herbs are the main star in this recipe, while grains play a minor role. The result is an herby, flavor-packed side that's not only invigorating eaten on its own, but adds a boost of flavor to anything it's added to.

Recipe Tips

• Customize the tabbouleh to your liking. When it comes to the tomatoes and herbs, chop them to your size preference. Some prefer large pieces or herbs, while others prefer theirs very fine. It is all a matter of personal preference. Do what works best for you.
• Let it sit. The longer that the ingredients have to sit together, the better and stronger the flavor of the herbs will be. This is one of those dishes that gets better with time, so prepare it at least a few hours before you plan to serve it.

What To Serve With Tabbouleh

This side upgrades practically everything it's added to. Pile it high on top of baked salmon, alongside chicken meatballs, with your turkey gyro bowl, or even tucked inside a homemade falafel sandwich. Alternatively, enjoy it on its own with pita chips paired with baba ghanoush, hummus, and tzatziki.

Storage

This salad is a perfect make-ahead recipe: the longer it sits, the more the flavors meld and amplify. Refrigerate for a few hours before serving, or up to overnight if you're looking to make it ahead. If you have any leftovers, store in an airtight container in the refrigerator for up to 3 days.