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Tabbouleh Salad

This lemony herb salad is super simple, and incredibly fresh.

Matty Matheson

Matty Matheson

Photo by Heami Lee

Servings: 4
Prep: 25 minutes
Total: 35 minutes


Ingredients

1 cup|175 grams bulgur wheat
3 Persian cucumbers, seeded and finely diced
1 large vine-ripened tomato, finely diced
1/2 red onion, finely diced
2 cups|35 grams finely chopped curly parsley
3/4 cup|10 grams finely chopped fresh mint
3 tablespoons olive oil
zest of 1 lemon
kosher salt, to taste

Directions

1. Place bulgur in a large bowl. Pour enough boiling water over bulgur just to cover. Cover the bowl tightly with plastic wrap and let stand 5 minutes.

2. Fluff cooked bulgur with a fork and let cool completely, then add in the remaining ingredients.