Tabouli (Taboula) Salad

Many Middle Eastern dishes have one thing in common, do you know what that is? Somehow every nationality claims that they’re the first ones that came up with the recipe in question. When it comes to tabouli salad, there seems to be an exception. Most won’t argue that the Lebanese get the credit for this delicious bulgar salad. We did decide to rename it “taboula,” however.

These days you’ll find many tabouli variations, all you have to do is a quick search on Pinterest. But the traditional method includes bulgur, parsley, tomatoes, cucumbers, and scallions, with a simple dressing of lemon juice and olive oil. My version has equal parts of parsley and lettuce. In my opinion, too much parsley can be overpowering. I also love the addition of mint, which introduces a freshness that’s hard to resist.

In our family, my sister, Beni, is known for making the best taboula. It was during one of my yearly visits to Chicago that I took the pictures used in this recipe. Beni served the taboula as mezza (appetizer) accompanied by her equally delicious margaritas. A perfect way to wrap up a beautiful Summer night!

 

Goes Good With

Juicy Shish Kabob


Print Recipe
Tabouli (Taboula) Salad
taboula
Prep Time 10 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Dressing:
Prep Time 10 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Dressing:
taboula
Instructions
  1. 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.
  2. 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.
    Taboula
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