Tabbouleh or tabouli as it is also spelled,
is one of my favorite summer salads. I first got to know this lemony and herby salad when I worked for my friend Joe and her Moroccan catering business way back when I was 16. She specialized in Moroccan cooking but other middle eastern foods such as this salad from Lebanon also were part of her amazing menu. Tabbouleh is a cold salad of bulgur wheat, loads of chopped parsley, chopped tomatoes, lemon, red or green onion and some good olive oil. It is light and refreshing and highly addictive. I can eat big bowls of the stuff.
I remember, at 16, I was very unsure of what to think of this weird salad. Who wants to eat that much parsley? But the balance of flavors and the texture of the bulgur wheat won me over even at that age. Tabbouleh is easy and quick to make, especially if you have a food processor to chop all the parsley, and a garlic press to finely mince or crush the garlic. Tabbouleh tastes better if it is let to sit for several hours or even better overnight. It gives the flavors time to blend. The other secret is to mix some salt with the tomatoes and cucumber. Let them seep out some of the moisture before adding to the salad so it doesn’t get mushy.
This is a fabulous salad for a summertime picnic or anytime you want a light and refreshing side dish. If you have never tried Tabbouleh it is worth a go for something different and tasty. There are not any ingredients you have to search for, even the bulgur wheat can be found in bulk or in the natural grains part of most grocery stores. I would seek out a good extra virgin olive oil, if you can find it, to round out the flavors.
Well, that is all for this week. I hope you are all staying safe and healthy out in this crazy world. Please think of others in your choices, we all need to get through this wild times together to survive. Until next time!
- 1 cup bulgur wheat
- 1 cup diced cucumber 1 small-to-medium
- 1 cup diced tomato plumb, cherry, or beefsteak depending on what is flavorful
- 1 ¼ teaspoon fine sea salt divided
- 2-3 bunches curly parsley 2 cups
- 1/3 cup 2/3 ounce chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- 1/3 cup finely chopped red onion or thinly sliced green onion
- 1/3 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 medium clove garlic pressed or minced
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Put the bulgur in a medium bowl and sprinkle it with ¼ teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened and cool.
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Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
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Meanwhile start with the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
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Add the cooled bulgur, chopped fresh mint and red or green onion to the bowl of parsley.
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Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
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In a small measuring cup or bowl, whisk together the olive oil, lemon juice, garlic, and remaining 1/2 teaspoon salt.
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Pour it into the salad and stir to combine.
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Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
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If you have the time, let the salad rest in the fridge for 15 minutes before serving or even better overnight.
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Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
