Classic Tabbouleh

Classic tabbouleh is light and fresh, perfect for summer. 

We love tabbouleh at our house. And I love to pick it up from the pre-made counter at the grocery store and have it in the fridge to eat as a side for dinner, with chicken salad for lunch, or on its own. But the tabbouleh at the grocery store is heavy on the bulgur wheat, light on the parsley. Bulgur salad, if you will.

Classic tabbouleh is heavy on the parsley, light on the bulgur. More like a parsley salad. It’s light and fresh, perfect for summer (we also like it alongside turkey and dressing at Thanksgiving to lighten everything up a little bit). It’s a salad you can keep in the fridge for a couple of days as a healthy, super-flavorful go-to. 

Try this easy recipe for Classic Tabbouleh as a bright alternative to the kind you pick up in the store. You just might get hooked.

Classic Tabbouleh

¼ cup bulgur wheat
Juice of 1 lemon
1 cup quartered cherry tomatoes
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 bunches curly parsley, leaves chopped (pulse quickly in a food processor)
2 scallions, minced
1 tablespoon chopped fresh mint leaves
2 tablespoons olive oil

Place the bulgur in a bowl and cover with ¼ cup boiling water. Add the lemon juice, tomatoes, salt, and pepper, and give it all a quick stir. Let stand for 30 minutes. 

Add the parsley, scallions, mint, and olive oil, and toss. Let the salad stand at room temperature or in the refrigerator for 1 to 2 hours before serving.