Tabbouleh 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!
Tabbouleh really is the perfect salad in my opinion and is one of my top five favorite salads.
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 tabbouleh 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 Tabbouleh. Most traditional Lebanese restaurants will offer tabbouleh on their menu and each place usually makes it differently. 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.
Here are some ways I like to use Tabbuleh 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.
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