Tabbouleh Salad
July 10th, 2012
I am in Sun Valley, Idaho with my family right now. It is gorgeous! I have not been here in 12 years, but it is just as I remember it- charming.
It is also HOT. I am sympathizing with the rest of the country as us Seattleites get a little taste of what you have all been going through.
Because of the heat, (and my desperation at the fact that I have to be in a bathing suit all week) I am trying to make light salads for my family and friends.
And this is the greatest summer salad.
Not only is it packed to the brim with fresh garden vegetables and herbs, (literally I got the tomatoes, cucumbers and mint from the garden)so that it is really healthy, but also super flavorful.
And because there is no dairy at all, you can have this stuff out in the hot summer sun for long periods of time with no fear of your salad being anything but fresh and delicious.
I love this served with grilled meat or my favorite, served with a piece of fresh fish or prawns.
To make this sald, this is what you do:
Pour the dry bulgur wheat into a bowl, and cover with the boiling water.
Cover the bowl with a dishtowel and let sit for about an hour, until all liquid has been absorbed.
While the bulgur is cooking, prepare all of the vegetables and fresh herbs and add to a large bowl.
When the bulgur is cooked, fluff it with a fork.
Whisk together the lemon juice, olive oil and some salt and pepper in a small bowl.
Transfer it to the large bowl with all of the vegetables and herbs, and pour in the dressing.
Gently stir and season with Kosher salt and freshly ground black pepper.
Serve at room temperature or chilled and enjoy
Recipe: Tabbouleh Salad
Ingredients
- -2 cups bulgur wheat
- -2 cups boiling water
- -1 large tomato, diced
- -½ red onion, finely chopped
- -1 cucumber, peeled and chopped
- -1 cup mint, finely chopped
- -1 cup parsley, finely chopped
- -1/3 cup lemon juice
- -1/3 cup olive oil
- -Kosher salt and freshly ground black pepper
Instructions
- 1. Pour the dry bulgur wheat into a bowl, and cover with the boiling water.
- 2. Cover the bowl with a dishtowel and let sit for about an hour, until all liquid has been absorbed.
- 3. While the bulgur is cooking, prepare all of the vegetables and fresh herbs and transfer to a large bowl.
- 4. When the bulgur is cooked, fluff it with a fork.
- 5. Transfer it to the larger bowl with all of the vegetables and herbs.
- 6. Whisk together the lemon juice, olive oil and some salt and pepper in a small bowl.
- 7. Transfer it to the large bowl with all of the vegetables and herbs, and pour in the dressing.
- 8. Gently stir and season with Kosher salt and freshly ground black pepper.
- 9. Serve at room temperature or chilled and enjoy
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
Ohhhh have mercy. Like right now. HAVE MERCY.
6:51 am on July 10th, 2012
I looove a good tabbouleh! This sounds awesome!
5:00 pm on July 10th, 2012
I haven’t made this in forever. I think you’ve inspired me. It looks delicious!
6:20 pm on July 10th, 2012
very nice Heather I had it recently in the heart of arabia I was in Mecca
2:41 am on July 11th, 2012
I have been reading a lot about Sun Valley lately. I would love to ski there some day! Love this salad as a side or main. Have FUN!!
6:28 am on July 12th, 2012
I am sure that it was amazing!! (and much more authentic :)
3:46 pm on July 12th, 2012
Enjoy Sun Valley!
7:49 am on July 13th, 2012
Thanks Aida!
10:23 am on July 13th, 2012
I’ll eat this salad after the brownies and feel less guilty. Done and done!
7:11 pm on July 13th, 2012
Great way to put those fresh herbs into use! I love this – super healthy and tasty!
11:13 am on July 23rd, 2012
I love tabbouleh, but I’d never thought adding cucumber to it, next time I make it I’ll try to add it!! Have a nice day!! :D
5:14 pm on July 23rd, 2012