If you’ve been looking for the perfect Tabouli Salad Recipe, look no further! When I make this salad for friends they always use words like “light,” “refreshing” and “flavorful” to describe it. It goes perfectly with Sumac Chicken or honestly, on its own.
Although most Middle Eastern cultures enjoy this tasty salad, the credit for Tabouli goes to the Lebanese. They were the first to come up with this popular salad. Assyrians do pronounce the name differently, however. We call it “
Tabouli Salad Recipe Variations
These days you’ll find many Tabouli Salad Recipe variations. All you have to do is a quick search on Pinterest. Some contain bulgur, while others use various grains, like quinoa). However, traditional recipes will usually have these ingredients:
The simple dressing is a mixture of lemon juice, olive oil, salt, and black pepper. My Tabouli recipe is slightly less traditional, I guess. I like to replace some of the Italian parsley with Romaine lettuce.
I also like to include some fresh mint, if I have some growing in my garden. Otherwise, I substitute dried mint. In my opinion, too much parsley can be overpowering.
The World’s Best Tabouli Recipe
In our family, my sister, Beni, has always been known for making the best
As a matter of fact, some of my fondest memories are of my yearly visits with her in Chicago. During these visits, we spend the beautiful Summer nights in her backyard, sipping margaritas, while lightening bugs light up the night. P
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A very healthy and tasty Lebanese salad made with bulgur, plenty of yummy veggies, and a delicious, tangy dressing.
- 3/4 cups fine bulgur
- 1 cup warm water
- 3 medium tomatoes diced
- 4 scallions diced
- 1 medium cucumber diced
- 2 cups Romaine lettuce chopped
- 1 cup Italian parsley chopped
- 1/4 cup fresh mint chopped
- 1 jalapeno minced (optional)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper (optional)
- Add bulgur to a medium-sized bowl. Pour warm water over the bulgur and soak for 20 minutes. Most of the water will be absorbed, but squeeze handfuls of bulgur over a strainer, to remove any additional moisture. Place in the fridge until completely cooled.
Meanwhile, chop/mince the vegetables and herbs, and add to a medium-sized bowl. Once the bulgur has cooled off, mix in with the vegetables and herbs. Whisk the dressing ingredients, and pour over the vegetable mixtures. Gently mix the salad ingredients, and refrigerate for at least an hour before serving.