Make Lebanese Tabouli Salad at Home - Lebanese Food Recipe Perfect for Summer

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and high in protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with additional health benefits.

tomatoes

🥗Healthier: cherry tomatoes

💰Cheaper: canned tomatoes

Cherry tomatoes are sweeter and more convenient.

parsley

🥗Healthier: kale

💰Cheaper: spinach

Kale provides more nutrients while spinach is often less expensive.

Soak 3/4 cup dry bulgur wheat in water while preparing the other ingredients.

Rinse the parsley well and dry it with a paper towel to avoid a watery salad.

Pick the leaves off the parsley plant, using only fresh and green leaves.

Finely chop the parsley using a food processor or by hand.

Wash and chop the scallions into 1-inch pieces, discarding the floppy green ends.

Pulse the scallions in the food processor until finely chopped and add to the parsley.

Cut the tomatoes in half, then into quarters and eighths, removing the seeds.

Chop the tomatoes into small, mostly uniform sizes and add to the parsley and scallions.

Drain the soaked bulgur wheat in a fine mesh strainer and squeeze out excess water.

Return the bulgur to its container and add it to the vegetable mixture a handful at a time, mixing as you go until it looks right.

Chop 1-2 teaspoons of fresh mint and sprinkle it throughout the salad, mixing well.

Make the dressing by combining the juice of 2 lemons, 3 tablespoons of olive oil, and 1/4 to 1/2 teaspoon of salt.

Pour half of the dressing over the salad and mix well, then pour the remaining dressing and mix again.

Cover the salad and refrigerate for 3-4 hours, stirring occasionally before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary