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tabbouleh salad

(2)
Mern avatar
Blue Ribbon Recipe by
Marianne Gleason
@Mern
Cincinnati, OH

We had some Middle Eastern friends growing up and this was one of my favorite recipes they shared.

Blue Ribbon Recipe

We let this wonderful Tabbouleh Salad rest a bit after preparing it and when we finally got to dig in, the bulgur had softened to perfection. Refreshing and filling, serve as an entree or a side dish. This bulgur salad is filled with tomatoes, cucumber, green onions, fresh parsley, and mint. It's tossed in a lemon vinaigrette with a hint of cinnamon and allspice. This is a delicious summertime salad.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 2 Hr 30 Min
method No-Cook or Other

Ingredients For tabbouleh salad

  • 1 c
    bulgur wheat, uncooked
  • 1 1/2 - 2 c
    fresh parsley, chopped fine
  • 1 c
    fresh mint, chopped fine (or 1/4 c dry)
  • 1/4 c
    green onions with ends, chopped
  • 3 lg
    tomatoes, seeded and chopped (about 2 cups)
  • 1 md
    cucumber, peeled, seeded, and diced (about 1 cup)
  • 1/8 tsp
    cinnamon
  • 1/2 tsp
    allspice
  • 2 tsp
    salt
  • pepper, to taste
  • 1/2 c
    fresh lemon juice
  • 1/2 c
    extra virgin olive oil

How To Make tabbouleh salad

  • Rinse bulgur in hot water.
    1
    Rinse bulgur with hot water.
  • Drain the hot water.
    2
    Drain and squeeze out excess water. I line a strainer with a coffee filter and pour the bulgur wheat in there to rinse and drain.
  • Chop cucumber, tomatoes, mint, parsley, and green onions.
    3
    Chop parsley, mint, green onions, tomatoes and cucumber.
  • Add to the bowl with the bulgur.
    4
    Add to the bulgur.
  • Whisk lemon, olive oil, allspice, cinnamon, salt, and pepper for dressing.
    5
    In a small bowl add cinnamon, salt, pepper, and allspice. Stir in lemon juice and olive oil.
  • Pour half the dressing over the salad.
    6
    Pour half the dressing over the salad and toss until mixed well. The cinnamon does not make it taste like a dessert. It's a small amount and adds to the flavor.
  • Cover and refridgerate.
    7
    Cover and refrigerate for 2 hours.
  • Toss with extra dressing if needed.
    8
    When serving, depending on the grind of the bulgur, more dressing may be necessary. If the salad needs more dressing add it when serving.
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