Tabouli Salad is a fresh, light salad mixing tomatoes, parsley, mint, green onions, bulgur wheat along with a light lemon olive oil dressing. A great side to any meal or a main dish for lunch!
This Tabouli Salad recipe has been passed down through the generations of my family. It came over with my great great grandma from Lebanon.
As a child we always had a batch of tabbouleh around our get togethers, especially in the summer. My grandma makes the best tabbouleh out there.
If you have never had a tabouli recipe before you know it is a mixture of fresh parsley and mint, tomatoes, green onions bulgur wheat and then drizzle with olive oil and lemon juice. It is so fresh, light and full of flavor. It makes a great side salad or main dish for lunch. Sometimes I even like to use tabbouleh as a topper for my grilled chicken along with rice and pita bread.
In the summer I always use the fresh produce I find at the farmers market and then in late summer I use my garden vegetables in salads like this Tabouli. Most traditional Lebanese restaurants will offer a tabbouleh salad on their menu along with hummus, Lebanese Green Beans and Spicy Lebanese Potatoes. I think it has to do with the region of Lebanon the person is from and who they learned from.
In my case this recipe is what my mom, Grandma and her mom have made for years. I love having family recipes like this to pass on throughout the generations. There is something so special about a recipe that has not only traveled across oceans but traveled through a family tree.
WHAT INGREDIENTS ARE IN TABOULI?
BULGUR WHEAT: The bulghur wheat is the grain that is used in tabbouleh. You can use other grains in its place but it won’t be the traditional salad you would eat in Lebanese. I have made this salad using cauliflower rice in a Cauliflower Tabbouleh to mix things up which is nice too.
TOMATOES: I love using fresh garden or farmers market tomatoes in this salad.
PARSLEY: Parsley is another important ingredient in this tabouli salad recipe. If you grow parsley that will work perfectly. I like to use curly but you could do Italian parsley as well.
GREEN ONION: The green onion adds a nice flavor to the tabbouleh. You can leave it out but I wouldn’t!
MINT: I grow a lot of mint in my yard so I always have an abundance to add to salads. It is one of my favorite parts of Tabbouleh.
DRESSING: The dressing is a light lemon dressing mixing lemon juice and extra virgin olive oil.
Here are some ways I like to use Tabouli Salad other than just grabbing a spoon and digging in:
- 2 cups chopped curly parsley (coarsely chopped)
- 1 cup diced tomato (about 3 large tomatoes)
- 8-10 thinly sliced green onions (about a bunch-green parts chopped)
- 1/4 cup finely chopped fresh mint
- 1/4 cup #1 fine grade cracked wheat (bulgur--can use #1 or #2)
- 1/4 cup freshly squeezed lemon juice (approx. 1 lemon)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Rinse the cracked wheat in a small bowl in cold water and squeeze the cracked wheat in your hand and transfer to a new dish. Repeat two times.
- Cover the cracked wheat and refrigerate for one hour.
- Chop the tomato, parsley, green onion, mint and put in large mixing bowl.
- Add the cracked wheat to the chopped vegetables and mix well.
- Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
I like my tabbouleh extra lemony-adjust the salad to your tastes. Have that pita bread ready to test it out, add lemon or salt and pepper until you are satisfied. Serve your tabbouleh with pita or on a bed of romaine lettuce. Tabbouleh keeps well in a covered dish in the refrigerator.