Bulgur Wheat Salad Tabbouleh (Print Version)

A refreshing mix of bulgur, tomatoes, cucumber, and herbs dressed in zesty lemon and olive oil.

# What You'll Need:

→ Bulgur

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, thinly sliced
06 - 1 cup packed fresh flat-leaf parsley, finely chopped
07 - 1/2 cup packed fresh mint leaves, finely chopped

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (approximately 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10 to 15 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the bulgur mixture and toss gently until well combined.
05 - Taste and adjust seasoning as desired. Refrigerate for at least 20 minutes to meld flavors.
06 - Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It's ready in 30 minutes and tastes like you spent all day in the kitchen.
  • The herbs do the real work here—fresh, generous, and impossible to mess up.
  • It gets better after a few hours as the flavors get to know each other in the fridge.
02 -
  • Seed and peel your cucumber or it will water down the whole salad by the time you serve it—this was the mistake that taught me everything.
  • Use fine bulgur, not medium or coarse, or you'll end up with something that feels more like a grain dish than a salad.
03 -
  • Toast your bulgur in a dry pan for two minutes before adding boiling water—it deepens the grain flavor and makes the whole salad taste more intentional.
  • Don't skip the cooling step or the chilling step; the temperature matters as much as the ingredients themselves.
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