Tabouli Salad
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.
Ingredients
- ½ cup extra fine bulgur wheat
- 4 firm Roma tomatoes very finely chopped
- 1 English cucumber hothouse cucumber, very finely chopped
- 2 bunches parsley part of the stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves stems removed, washed, well-dried, very finely chopped
- 4 green onions white and green parts, very finely chopped
- Salt
- 3-4 tbsp lime juice lemon juice, if you prefer
- 3-4 tbsp Early Harvest extra virgin olive oil
- Romaine lettuce leaves to serve optional
Instructions
- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.