Tabbouleh Recipe Salad

Classic Tabbouleh Salad Recipe Tabouli Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. add the bulgur and season with salt. mix gently. now add the the lime juice and olive oil and mix again. for best results, cover the tabouli and refrigerate for 30 minutes. transfer to a serving platter. Drain off any excess water, and set aside to cool. meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. to prepare the parsley, cut off the thick stems.

Greek Tabbouleh Salad Recipe Prepare the vegetables by thoroughly washing them and set aside to fully dry. once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. combine in a large bowl. in a small bowl, whisk together the freshly squeezed lemon juice, olive oil and salt. Cut stems off mint, and finely chop the leaves. spread on a paper towel and let dry. finely chop tomatoes into small cubes 1 3in then place in strainer to get rid of the excess juice. finely chop onions, drain then mix with the 7 spices, set aside. soak the bulgur in half of the lemon juice with a bit of salt. The detailed instructions are in the recipe card below. in the bottom of a large bowl, combine washed bulgur, dry mint if using and lemon juice. mix everything well. add finely chopped tomato as a layer over the bulgur and do not mix it in. layer green onions on top of the tomato layer. Add the cucumber and tomato to a bowl and add a sprinkle of salt. leave for 5 minutes to draw out any excess water. discard the water to avoid a soggy tabbouleh! add the chopped vegetables and cooled bulgar wheat to a large salad bowl, then add the olive oil, lemon juice and season to taste with salt & pepper.