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Tabouli Salad in a large bowl
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5 from 1 vote

Tabouli Salad

This Tabouli Salad ( Tabbouleh Salad ) is the perfect summer side. It's full of fresh veggies and herbs, and a homemade dressing.
Prep Time10 minutes
Cook Time0 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: Salad, Side Dish
Cuisine: healthy, vegetarian
Keyword: mediterranean
Servings: 6
Calories: 1507kcal

Ingredients

  • 3/4 cup bulgur wheat uncooked
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of fresh lemon juice about 2 lemons
  • 2 cups of cherry tomatoes chopped
  • 1 cup of a chopped cucumber
  • 1/2 of a small red onion diced
  • 2 cups of fresh parsley coarsely chopped
  • 1 cup of fresh mint coarsely chopped
  • salt and pepper to taste

Instructions

  • SEE RECIPE NOTE about bulgar wheat. If soaking, place bulgar wheat in a large mixing bowl. Pour 2 cups of boiling water over bulgar wheat. Set aside while you chop your veggies.
  • After you are done cutting your vegetables, drain the wheat and pat it dry. Add all of the veggies and herbs to the wheat.
  • Mix the olive oil and lemon juice to the salad and stir to incorporate the juice throughout. Season with salt and pepper to taste.
  • Allow the salad to set in the refrigerator for at least 2 hours, but this salad really peaks in flavor if left to set overnight.

Video

Notes

Let’s talk bulgur wheat…if you can get extra fine bulgur wheat then you do not need to soak it. The olive oil and lemon juice will soak right into it and make it the perfect consistency. If your bulgur wheat is coarser then you will need to soak it with boiling water. I poured 2 cups of boiling water over the wheat and just let it soak while I finely chopped the tomatoes, cucumber, onion, and herbs.

Nutrition

Calories: 1507kcal | Carbohydrates: 122g | Protein: 23g | Fat: 112g | Saturated Fat: 16g | Sodium: 140mg | Potassium: 2389mg | Fiber: 31g | Sugar: 16g | Vitamin A: 13591IU | Vitamin C: 297mg | Calcium: 384mg | Iron: 15mg