This model of tabbouleh – the Center Japanese herb and bulgur salad – is zingy, aromatic, and SO refreshing. Good for a mezze platter or picnic!
Herbs are arguably my favourite recent components, so it ought to come as no shock that I like tabbouleh. Alternatively spelled tabouli or tabouleh, this Center Japanese salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat.
Don’t let the bulgur’s presence idiot you – conventional Lebanese tabbouleh isn’t a lot a grain salad as it’s an herb salad with grains. The parsley and mint are the true star components, making the salad pungent, aromatic, and intensely refreshing.
You’ll discover my go-to tabbouleh recipe under. For those who love shiny, herbaceous flavors, it’s one it’s a must to attempt. Pack it up for a picnic, serve it as a facet dish, or add it to your subsequent mezze platter. Irrespective of the way you serve it, I believe it’ll be successful.
Tabbouleh Recipe Elements
Right here’s what you’ll have to make this tabbouleh recipe:
- Parsley, after all! I usually use Italian flat-leaf parsley in my cooking, however tabbouleh is an exception. I like curly parsley’s lighter texture, tamer taste, and brighter colour right here.
- Mint – It provides scrumptious cooling notes to the salad.
- Bulgur wheat – For those who’re not acquainted with it, bulgur is solely cracked wheat that’s been partially cooked after which dried. Conventional tabbouleh can be made with effective bulgur, however as a result of I’ve bother discovering it in grocery shops the place I dwell, I usually put together the salad with coarse bulgur. Use whichever you’ll find – both works properly.
- Cucumber – For crunch! I like English and Persian cucumbers finest right here. For those who’re utilizing a daily cucumber, I like to recommend peeling and seeding it.
- Tomatoes – They add juicy texture to the salad.
- Scallions and garlic – They provide the salad an oniony chew.
- Coriander and cinnamon – For earthy depth of taste.
- Recent lemon juice and extra-virgin olive oil – They create a shiny, zesty dressing for the salad.
- And sea salt – To make all of the flavors pop!
Discover the entire recipe with measurements under.
To make this tabbouleh recipe, you’ll begin by chopping the herbs.
Sure, I do know. There are a LOT of herbs on this recipe.
Nonetheless, I nonetheless advocate that you simply use a pointy knife to cut them by hand as a substitute of reaching for a meals processor. The meals processor can bruise them, giving them a soggy texture as a substitute of a light-weight one.
When you prep the salad’s components, place them in a big bowl and toss to mix. Season to style and serve straight away, or cowl the salad and refrigerate it for as much as 3 days. It solely will get higher because the flavors combine and mingle.
Tabbouleh Serving Recommendations
I’m blissful consuming this tabbouleh salad as a facet dish with nearly something – say, a veggie burger at a cookout or a Caprese sandwich on a picnic. However it particularly shines alongside Mediterranean and Center Japanese dishes. Strive pairing it with a falafel wrap, or add it to a mezze platter with elements akin to these:
- Dips and spreads. Hummus, baba ganoush, muhammara, and tzatziki are all implausible with tabbouleh.
- Pita bread. We like to make our own! (Although in a pinch, store-bought is completely effective too.)
- Cheeses. Set out cubes of feta, or make homemade labneh or this whipped feta dip.
- Recent veggies. Sliced cucumbers, radishes, peppers, and cherry tomatoes are all glorious.
- Olives or toasted nuts. I like to incorporate just a few flavorful finger meals akin to these.
How do you wish to serve tabbouleh? Let me know within the feedback!
Extra Favourite Herb-y Salads
For those who love this tabbouleh recipe, attempt one in every of these recent salads subsequent:
Tabbouleh
Serves 6
Tabbouleh (additionally spelled tabouli or tabouleh) is a Center Japanese salad made out of recent herbs and bulgur wheat. We love this model for picnics and mezze platters. Make it as much as 3 days prematurely, and serve it chilled or at room temperature.
- ⅓ cup extra-virgin olive oil
- 3 tablespoons recent lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon floor coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped recent mint
- 2 scallions, chopped
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In a big bowl, whisk collectively the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to mix.
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Season to style and chill till able to serve.
To organize effective bulgur, place it in a bowl and canopy with 1/2 inch of water. Soak for 20 minutes, or till tender. Drain.
