Tabouli Salad is a light and refreshing grain salad that works beautifully next to all kinds of meats or Mediterranean dishes. Made with bulgur wheat, tomatoes, English cucumbers, parsley and mint. This side dish is very easy to make and is delicious during the hottest months of the year.
2bunchesItalian parsley (aka flat leaf parsley)*thick stems cut off and finely minced, about 2 cups
1/2cupgreen onions*finely chopped, about 4 green onions
15mint leaves*finely chopped
4Roma tomatoes*finely chopped (See Note #1 below)
1cupEnglish cucumber *finely chopped, about 1/2 of large cucumber
Rinse bulgur wheat and cook following directions on the package. Once cooked remove any excess water. (See Note #2 below)
Meanwhile, whisk the lemon juice into the olive oil. Add the remaining vinaigrette ingredients and whisk well. Add vinaigrette to cooked and strained bulgur. Stir well.
Wash and prepare remaining ingredients for salad and add to bulgur mixture. Stir well.
Cover and let sit in the refrigerator for 30 minutes if time allows. (See Note #3 below)
Please use as many organic ingredients as possible.Recipe NotesNote #1- Use ripe but firm Roma tomatoes. Tomatoes that are soft will cause the salad to become too watery.Note #2- Rinse the bulgar in a fine mesh strainer. Note #3- Once made the salad can be eaten immediately. However, letting it sit for 30 minutes to refrigerate will allow the flavors to marry with one another.