Fresh tabbouleh is the perfect salad when you want something light and tasty.
This Middle Eastern staple is mostly made out of parsley, bulgur wheat, chopped tomatoes, and mint. It’s one of my favorite dishes when I am craving a refreshing vegetarian salad.
Homemade tabbouleh is also very easy to make. You can save even more time and effort by using a food processor to chop the parsley, but it’s not a requirement.
If you want to make it Lebanese-style, try using curly parsley instead of flat, so it will add more volume to the salad. I have also seen some versions with cucumbers, but that’s not the traditional recipe that I love.
How to make homemade tabbouleh salad
- ⅔ cup extra virgin olive oil
- 6 tbsps fresh lemon juice (approx. 2 lemons)
- 6 garlic cloves, minced
- ½ cup extra fine bulgur wheat
- 3 bunches of fresh parsley
- 2 bunches of green onions or scallions (white & light green part only)
- 1 pint grape/cherry tomatoes
- ¼ cup fresh mint leaves
- Salt and pepper to taste
- In a small bowl, whisk together 1/3 cup of olive oil, 3 tbsps lemon juice, and 3 minced cloves of garlic until well combined.
- Add the fine bulgur to the lemon juice and olive oil dressing and let soak until it is soft and plump (about 15 minutes)
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. To save time, you can use a food processor for this. Make sure to process 1 bunch at a time.
- Afterwards, prepare your tomatoes, onions and mint by washing, drying and finely chopping them.
- Prepare your second batch of dressing by combining the remaining olive oil, lemon juice and minced garlic.
- Combine the chopped parsley, mint, tomatoes, onions and bulgur together in a large bowl, then pour the vinaigrette on top and toss gently.
- Season with salt & pepper to taste.
- Cover the tabbouleh and refrigerate for 30 minutes. For best results, leave over night. It’s always better the next day!