Made This?
Let us know what you think in the comments below!
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:
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.
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.
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.
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.
fine bulgar
scallions, thinly sliced
chopped fresh parsley
chopped tomatoes
chopped fresh mint
extra-virgin olive oil
fresh lemon juice
Pinch of crushed red pepper flakes (optional)
Let us know what you think in the comments below!