Made with cucumber, tomato, and lots of fresh curly parsley and mint, this authentic tabbouleh recipe is an amazingly refreshing no-cook side salad for easy potlucks, picnics, and easy dinners.
Keyword salad, tabbouleh
Prep Time 20minutes
Resting Time 30minutes
Total Time 50minutes
3/4cupdried fine bulgur
1/4cupfresh lemon juice, divided, from 2 lemons
1teaspoonkosher salt, divided
1/3cupextra virgin olive oil
3Roma tomatoes, seeded and chopped, about 1 cup
1/2English cucumber, seeded and chopped, about 1 cup
3green onions, chopped, about 1/3 cup
1cupfinely chopped curly parsley
1/2cupfinely chopped fresh mint
In a large bowl, mix the bulgur with the water, 2 tablespoons of the lemon juice, and 1/2 teaspoon kosher salt until moistened then let the bulgur rest for about 20 minutes. In a small bowl, whisk the remaining lemon juice and kosher salt with olive oil.
Add the chopped tomatoes, cucumber, green onion, parsley, and mint to the bulgur. Drizzle with the dressing and stir well to combine. Cover, and refrigerate for at least 3 hours or overnight. Taste for seasoning before serving and add more salt or lemon juice as needed.