Tabbouleh Salad (Tabouli Salad) : What Do You Need To Make Tabbouleh Salad

Download as docx, pdf, or txt
Download as docx, pdf, or txt
You are on page 1of 1

Tabbouleh salad (tabouli salad)

Tabbouleh salad (tabouli salad) is probably the most popular Mediterranean salad,

What do you need to make tabbouleh salad


 Parsley – It’s a parsley salad so this is the star of the recipe. Make sure to wash the
parsley with cold water so it doesn’t wilt and dry it thoroughly with a salad spinner. If
you prep the parsley a day in advance, it allows the herb to fully dry well for the salad. I
prefer to use curly parsley, but flat leaf parsley works well too.
 Tomatoes – Get some fresh and ripe tomatoes, and if they are too juicy, you can remove
their core before dicing.
 Green onions – You’ll use the entire green onion parts from the white to the green. This
will give it a subtle taste of onions while blending well with the parsley.
 Bulgur – Use fine bulgur – the smallest you can find! Bulgur is sold in four numbered
grind sizes. You want to look for #1 which is the smallest grind. It will resemble
couscous and it’s what we use in traditional tabbouleh. There is no need to cook this
bulgur. It simply needs to be soaked in liquid to become tender.
 Lemon Juice – Freshly squeezed please. 🙂
 Olive Oil – Go for high quality extra virgin olive oil. You’ll notice the taste difference!

How do you make tabbouleh


I like to start making the tabouleh by mixing the dressing. It’s made up of two ingredients: olive
oil and lemon juice – easy enough! I whisk those together until well blended, and then let the
flavor settle while I chop the vegetables.

One important tip I learned though from my mother-in-law is to add the bulgur to the dressing
while preparing the vegetables. This allows the bulgur to absorb some of the liquid and soften –
making it easier to chew it in the salad. I used to soak it in water, but I prefer this method
because there’s no risk of watering down the flavor. You’ll slowly start to see the bulgur get
more plump.

While the bulgur is soaking, prepare yourself for some mad chopping. Tabbouleh requires a lot
of chopping – it’s really a labor of love. That includes a bunch (well technically 2 bunches) of
parsley, tomatoes and green onions. Some people use a food processor to chop the parsley. But I
find that it can sometimes lead to wilted chopped parsley. So I always use a large chef knife, and
it does the trick.

When you’re done chopping, transfer the bulgur and dressing mixture over the chopped
vegetables and gently mix everything together. And that’s basically the tabbouleh salad recipe!
And it might be the best tabbouleh recipe you’ll ever have!

You might also like