To bulk up any salad, I often add grains. They bring an extra density, which leaves me more satisfied than if I just stuck with the greens. Tabbouleh is a traditional Arabic and Middle Eastern dish with a signature taste and texture. Bulgur (cracked wheat) pairs with fragrant fresh herbs, lemon, tomatoes, and olive oil for a straightforward and delightfully unique salad concoction.
The mint in this recipe really stands out and provides a refreshing and cleansing boost to your senses. However, you can do without the mint completely if you don’t have it on hand or it’s not your preferred herb. The olive oil also stands as a vital component to the dish, but if you are looking to minimize the fat in the recipe, nix it altogether.
Lemon and Mint Tabbouleh Salad
From the Organic Authority Files
- ¼ cup olive oil
- ¼ cup freshly-squeezed lemon juice
- 3 large garlic cloves, minced
- Salt and pepper to taste
- 1 cup bulgur
- 1 cup boiling water
- 1 cup quartered cherry tomatoes
- Large handful fresh parsley, finely chopped
- Small handful fresh mint, finely chopped
In a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. In a separate, large bowl, place the bulgur and top it with 1 cup of boiling water. Set aside until the bulgur is tender and the water is fully absorbed. This will take about 15-20 minutes.
Once the bulgur is ready, fold in the tomatoes, parsley, and mint. Season with salt and pepper if needed. Add in the oil mixture and fold until evenly combined. Cover the bowl with saran wrap and place the tabbouleh salad in the fridge to chill. Serve cold.
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Tabbouleh Salad Image from Shutterstock