Tabbouleh(Syrian Salad)
A refreshing Syrian salad with bulghur, fresh herbs, lemon, and olive oil, perfect for summer gatherings, offering bright, minty, and lemony flavors. Suitable as an appetizer or vegetable dish.
Ingredients
Instructions
- Cover the cracked wheat with cold water and let stand for 1 hour. Drain well and squeeze out all water.
- Chop and clean vegetables, then add to the cracked wheat.
- Add lemon juice, olive oil, salt, pepper, and chopped herbs to the mixture.
- Mix well and chill for several hours.
- Taste again to ensure it has a very minty and lemony flavor.
- Pile on a bowl or platter and garnish with chopped tomatoes.
Tips & Substitutions
For a deeper flavor, let the bulghur soak longer than an hour. You can substitute quinoa for bulghur if gluten-free. If fresh herbs are unavailable, dried herbs can work in a pinch, but use less since they're more concentrated. Adjust the amount of lemon juice to your taste; it enhances the freshness. Make sure to rinse the bulghur thoroughly to eliminate any bitterness.
Serving Suggestions
Tabbouleh makes a refreshing side dish that pairs beautifully with grilled meats or as part of a mezze platter. Serve it alongside dishes like Three-Pepper Salad for added variety. Garnish with extra chopped tomatoes and a drizzle of Herbed Olive Oil for a vibrant presentation. This dish is also great as a filling in wraps or pita bread.
Storage & Reheating
Store leftover tabbouleh in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier. Avoid freezing, as the texture of the vegetables will suffer. When ready to serve, enjoy it cold or at room temperature; there's no need to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Tabbouleh(Syrian Salad) contains roughly 197 calories, with 2g protein, 10g carbohydrates, and 17g fat. It is an excellent source of vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make tabbouleh ahead of time?
Yes, tabbouleh can be made a day in advance. In fact, it benefits from resting in the fridge, allowing the flavors to develop. Just add a bit more lemon juice or olive oil before serving if it seems dry.
What is the best way to chop the herbs for tabbouleh?
Finely chop the parsley and mint using a sharp knife to release their aromatic oils. Avoid using a food processor as it can bruise the leaves and alter the texture. Aim for a uniform chop for an appealing presentation.
Can I add other vegetables to tabbouleh?
Absolutely! Feel free to incorporate diced cucumbers, bell peppers, or even grated carrots for a twist. Just keep the ratios balanced to maintain the classic flavor profile. Experimenting with Mediterranean recipes can yield delightful variations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).