Traditionally made with bulgur wheat and a few basic ingredients of parsley, mint, lemon and olive oil for the dressing, a delicious vegetarian salad you can make anytime.
Easy Basic Tabbouleh Salad Recipe
A while back I was watching Ina (the Barefoot Contessa) make a tabbouleh salad and it immediately stirred up memories of old friends and the foods we shared during our summer vacations.
It’s funny how music and food stirs up emotions and brings back memories. Hopefully, most of them are good memories. Ina’s recipe brought back memories of the summer vacations I spent with my young family and friends way back in the ’80’s.
Our family style entertainment was a weekly “potluck” dinner together. We would brainstorm to come up with a menu and we each chose a favorite ‘traditional’ recipe we would make. Sharing the history or story of our recipes was always a fun evening. Even the kids would join in the conversation, they have a way of spinning a story. Laughs and delicious food with good friends was one of the best times.
One of the traditional recipes during that summer was a tabbouleh salad my friend Karen made. The mint added to the salad was a new combination for me back then but I loved all the combined flavors and the fresh tomatoes and cucumbers.
I haven’t made tabbouleh in the last few years so when I recently saw Ina making it I thought this would be a perfect summer salad to introduce to my burger and hot dog crowd :).
I’m sharing my friend Karen’s tabbouleh recipe as I remember. Simply made with bulgur wheat, parsley, mint and dressed with a basic lemon olive oil dressing.Print
Easy Basic Tabbouleh Salad Recipe
Easy Basic Tabbouleh Salad Recipe is a delicious vegetarian salad to make anytime. There’s two recipe options, a traditional style and a gluten free option for those who can substitute quinoa.
- Prep Time: 15-20 min.
- Cook Time: 20-25 min.
- Total Time: 40-50 min.
- Yield: 4-6 servings
- Category: Salad
- Cuisine: American/Mediterranean
- 1 cup Bulgur Wheat, cooked according to package directions
- 1/4 cup freshly squeezed lemon juice (approx. 2 fresh lemons)
- 1/4 to 1/2 cup Olive Oil (use as much or as little as you prefer)
- 1 cup fresh parsley, chopped
- 1/3 cup fresh mint, chopped
- 2 cups English cucumber, peeled and cut into large cubes
- 1-2 cups cherry tomatoes, halved
- 1/2 cup shredded fresh carrot
- Salt and Pepper to taste
- Gluten Free Tabbouleh Salad:
- 1 cup quinoa, cooked according to package directions
- The same ingredients as above from Lemon Juice to Salt and Pepper.
Cook the Bulgur Wheat
- Bring 2 cups of water to a boil. Remove from the heat, stir in 1 cup of uncooked bulgur wheat and a pinch of salt. Cover and let stand for 20 minutes. Drain any excess liquid, fluff, set aside to chill.
- In a small bowl whisk lemon juice, olive oil and salt and pepper.
- In a large bowl add in the cooled bulgur wheat, the parsley, mint, tomatoes and cucumber and shredded carrot. Stir well to combine.
- Pour the lemon, olive oil dressing over the salad, stir well and let sit for a few minutes to let the flavors develop.
- Keep chilled until ready to serve.
Gluten Free Tabbouleh Salad Recipe Using Quinoa
- Cook the Quinoa according to directions. When cooked drain excess liquid, add to a large bowl and fluff with a fork. Set aside to chill.
- Prepare the recipe continuing with Steps 2 thru 5 Above.
I’ve also made this recipe using quinoa as a gluten free option for those who can substitute quinoa.
Why do I luv this recipe? — it’s easy — uses our garden fresh ingredients — and it’s definitely flexible. It’s also a delicious and healthy vegetarian option when planning for a crowd.
Either way, this is a delicious healthy recipe where you can substitute more or less any of the ingredients you and your family will enjoy best.
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