Best 4 Tabouli Salad Recipes

Embark on a culinary journey to the heart of Mediterranean cuisine with tabbouleh salad, a refreshing and vibrant dish that tantalizes the taste buds. Originating from the Levant region, tabbouleh is a traditional Middle Eastern salad known for its burst of flavors and textures. This delectable salad showcases the perfect harmony of bulgur wheat, fresh herbs, zesty lemon dressing, and the crunch of vegetables. Dive into the diverse variations of tabbouleh, each offering a unique twist to the classic recipe. Indulge in the traditional Lebanese tabbouleh, where parsley takes center stage, or explore the vibrant flavors of Jordanian tabbouleh, featuring aromatic mint and tangy sumac. Discover the richness of Syrian tabbouleh, enhanced with the nutty flavor of toasted pine nuts, or relish the simplicity of Palestinian tabbouleh, where bulgur wheat shines alongside fresh tomatoes and cucumbers. Whichever variation you choose, tabbouleh promises an explosion of flavors and a delightful culinary experience.

Here are our top 4 tried and tested recipes!

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad image

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

Provided by blucoat

Categories Grains

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fine bulgur (#1 grind)
2 cups boiling water
1 bunch green onion, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, juice of
1 tablespoon tamari soy sauce
salt and pepper
1 dash cayenne pepper (optional)

Steps:

Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint, and tomatoes and mix well.
Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

QUINOA AND VEGETABLE TABOULI SALAD

Quinoa and Vegetable Tabouli Salad image

As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.

Provided by Sharon123

Categories Grains

Time 35m

Yield 7 cups

Number Of Ingredients 19

Ingredients

3 cups water
1 tea bag mint tea
1 1/2 cups quinoa, rinsed
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
2 cups cucumbers, peeled, deseeded, and diced
2 cups tomatoes, deseeded, and diced
1 1/2 cups green peppers, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
3/4 cup radish, quartered lengthwise, and thinly sliced
1/2 cup roasted sunflower seeds
1/3 cup black olives, sliced
1/3 cup freshly chopped parsley
1/4 cup freshly chopped mint

Steps:

In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
Pour the dressing over the cooled quinoa and toss gently to combine.
Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
Cover and chill for 30-60 minutes to allow the flavors to blend.
Enjoy!

TABOULI SALAD

Tabouli Salad image

Make and share this Tabouli Salad recipe from Food.com.

Provided by carrie sheridan

Categories Grains

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups water
1 1/2 cups bulgur
1/2 medium onion, chopped fine
1/2 bunch fresh parsley leaves, chopped
1 1/2 medium tomatoes, chopped
1 garlic clove, minced
10 fresh mint leaves, chopped
1/4 cup Wishbone Italian dressing

Steps:

Soak bulghur in water for 2 hours.
Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
Gently fold in the chopped tomatoes.
Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].

Nutrition Facts : Calories 237.6, Fat 5, SaturatedFat 0.8, Sodium 256.5, Carbohydrate 44.8, Fiber 10.4, Sugar 3.2, Protein 7.1

TABOULI (SUMMER MINT SALAD) FOR 50

Tabouli (Summer Mint Salad) for 50 image

Make and share this Tabouli (Summer Mint Salad) for 50 recipe from Food.com.

Provided by Shirl J 831

Categories Summer

Time 1h10m

Yield 50 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bulgur (cracked wheat)
7 cups boiling water
1 lb parsley, finely chopped
5 ounces mint, finely chopped
1 quart green onion, finely chopped
2 lbs tomatoes, chopped
2 cups lemon juice
7 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon pepper, preferably freshly-ground

Steps:

Put bulgur into a large bowl and cover with boiling water.
Let stand 30 minutes.
After 15 minutes, if the bulgur seems dry, add a little more boiling water.
After 30 minutes, if it has extra water, drain it.
While bulgur soaks, prepare parsley, mint, etc.
After bulgur cools, add parsley, mint, onions and tomatoes.
Stir to mix well.
Cover and chill until serving time.
Makes 50 servings.
In a small bowl, whisk lemon juice, Canola Oil, salt and pepper.
Pour over salad and toss.

Nutrition Facts : Calories 61.2, Fat 2.2, SaturatedFat 0.2, Sodium 80.2, Carbohydrate 9.9, Fiber 2.6, Sugar 1, Protein 1.8

Tips:

Freshness is Key: Use fresh, ripe ingredients for the best flavor and texture. If possible, buy your ingredients from a farmer's market or local grocery store to ensure freshness.
Choose the Right Parsley: Flat-leaf parsley is the traditional parsley used in tabouli salad. It has a milder flavor than curly parsley, making it a better choice for this dish.
Chop Finely: Finely chop the parsley, tomatoes, and cucumbers for a classic tabouli texture. You can use a food processor to make quick work of this task.
Use a High-Quality Olive Oil: Extra-virgin olive oil is the best choice for tabouli salad. It has a fruity, peppery flavor that complements the other ingredients well.
Season to Taste: Start with the suggested amount of lemon juice, salt, and pepper, then adjust to your taste. You may want to add more lemon juice for a brighter flavor or more salt and pepper for a bolder flavor.
Chill Before Serving: Tabouli salad is best served chilled. This allows the flavors to meld and develop.

Conclusion:

Tabouli salad is a refreshing, flavorful salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you prefer a classic tabouli recipe or a more modern variation, you are sure to enjoy this delicious and versatile dish.

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