This is my favorite tabbouleh recipe, it’s fresh and light and perfect for sharing, and always a hit at brunches and potlucks. It’s a classic recipe with a simple seasoning of lemon juice, olive oil, and salt, which is just how I like it.
Tabbouleh Salad
Yields: 4 servings
Ingredients
- ½ cup uncooked bulgur
- 1 cup boiling water
- 2 cups chopped fresh flat-leaf parsley (stem and leaves)
- ½ cup chopped fresh mint (leaves only)
- ¾ cup chopped scallions (both white and green parts are fine)
- 1 large tomato, chopped into small cubes
- ¼ cup olive oil
- juice from one lemon
- Salt
Instructions
- In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it sit for 30 minutes until softened, then strain through a fine-mesh strainer.
- In a large bowl combine bulgur, parsley, mint, scallions, and tomatoes. Add oil and lemon juice to taste, and mix until well combined. Add salt to taste.
- Serve immediately or refrigerate for several hours.
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