Tabouli Salad Fresh Herbs (Printable Version)
Bright bulgur salad with fresh parsley, mint, tomatoes, and cucumber tossed in lemon and olive oil dressing.
# What You'll Need:
→ Vinaigrette
01 -
1/2 cup extra virgin olive oil
02 -
1/4 cup lemon juice (about 1 lemon)
03 -
Zest of 1 lemon
04 -
2 cloves garlic, crushed or minced
05 -
1 teaspoon salt
06 -
1/4 teaspoon ground nutmeg
07 -
1/2 teaspoon chili powder
→ Salad
08 -
1/2 cup bulgur wheat
09 -
2 bunches Italian parsley (flat leaf), thick stems removed and finely minced, about 2 cups
10 -
1/2 cup green onions, finely chopped (about 4 green onions)
11 -
15 mint leaves, finely chopped
12 -
4 Roma tomatoes, finely chopped
13 -
1 cup English cucumber, finely chopped (about 1/2 of a large cucumber)
# Step-by-Step Guide:
01 -
Rinse bulgur using a fine mesh strainer to remove impurities. Cook according to package instructions, then drain excess water to prevent sogginess.
02 -
In a bowl, whisk lemon juice and extra virgin olive oil. Add lemon zest, crushed garlic, salt, nutmeg, and chili powder. Whisk until fully combined.
03 -
Stir vinaigrette into the cooked bulgur until evenly coated and flavors are absorbed.
04 -
Add Italian parsley, green onions, mint leaves, Roma tomatoes, and English cucumber to the bulgur mixture. Stir until fully incorporated.
05 -
Cover and refrigerate for 30 minutes to meld flavors. Serve chilled for best taste, or immediately if desired.
# Additional Notes:
01 -
Chilling enhances flavor integration but the dish may be served immediately if needed.