Tabbouleh salad is one of the most famous Mediterranean salads, and I love making Mediterranean food! There are so many options, it is delicious, and the food is wonderfully nutritious and healthy.
Whenever I have lots of fresh parsley in my garden my mind immediately goes to Tabbouleh salad.
Here’s what the parsley in my garden looks like right now!
There is lots of parsley out there!
Some people really like parsley and some don’t. If you are a parsley lover, then this salad is for you!!
That is because the Tabbouleh salad is mostly parsley!
Sometimes when this salad is made, I’ve seen more Bulgur Wheat than this recipe calls for, but the original salad is comprised of mostly parsley with a small amount of bulgur and other vegetables!
I’ve also been really excited about this recipe because my tomatoes are just starting to ripen! That means the tomatoes, green onions, mint, and parsley all came from the garden!
That is my kind of dish.
Let me know what you think of this Tabbouleh salad!
- 1/3 Cup Extra-Virgin Olive Oil
- 3 Tbsp Lemon Juice
- 1/4 Cup Extra Fine Bulgur Wheat
- 2 Bunches Parsley about 2 cups chopped
- 1 Tomato
- 2 Green Onions, finely chopped both green and white part
- 1/4 Cup Fresh Mint Leaves optional
- Salt and Pepper to taste
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, finely chopping all the vegetables and herbs. Place in bowl and gently toss, then add mint and season with salt and pepper if needed.