Easy Tabbouleh Salad
Bright, herby, and lemony, this easy tabbouleh salad is the perfect accompaniment to any Mediterranean dish.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the dressing:
- ¼ cup (60mL) extra-virgin olive oil
- ¼ cup (60mL) fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon ground sumac
- ½ teaspoon cinnamon
For the salad:
- 1 cup (170g) bulgur wheat
- 3 cups (100g) Italian parsley (I blitz it in the food processor to save time)
- ½ cup (25g) fresh mint (You can put it in the food processor with the parsley)
- 1 large English cucumber peeled and finely diced
- 3-4 medium ripe tomatoes diced
- 6 medium green onions finely chopped
Step by Step Instructions
Step 1
- Soak bulgur wheat in plenty of hot water for 15–20 minutes, or until tender. Drain well, squeezing out excess water with your hands. Set aside to cool.
Step 2
- In a medium bowl, whisk together the ingredients for the dressing until well-combined, and set aside.
Step 3
- To a large bowl, add the parsley, mint, cucumber, tomato, and green onions. Add in the drained wheat, and mix to combine.
Step 4
- Add the dressing and mix well, correcting the seasoning as desired. There is no “wrong” way to make tabbouleh; you can add more lemon for brightness or more olive oil to tone down the acid; add more salt, herbs, or spices.
