Ina Garten Tabbouleh Salad is made with bulghur wheat, fresh lemon juice, good olive oil, kosher salt, minced scallions, fresh mint leaves, flat-leaf parsley, hothouse cucumber, cherry tomatoes, and freshly ground black pepper.
This traditional Tabbouleh Salad recipe creates a quick and healthy salad that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
ð Why You’ll Love This Tabbouleh Salad Recipe:
- Healthy and Fresh: This salad is packed with fresh vegetables and herbs, making it a healthy choice.
- Easy to Make: With simple ingredients and easy steps, this recipe is great even for beginners.
- Perfect for Any Meal: It’s a versatile dish that can be served as a side or a main dish.
- Bursting with Flavor: The combination of lemon, mint, and parsley gives it a refreshing and vibrant taste.
- Make-Ahead Friendly: You can make it ahead of time and it tastes even better after sitting in the fridge for a few hours.
ð¿Ina Garten Tabbouleh Salad Ingredients
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt, divided
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
ð¥How To Make Ina Garten Tabbouleh Salad
- Combine Bulghur and Liquids: Place bulghur in a bowl, add boiling water, lemon juice, olive oil, and 1 1/2 teaspoons of salt. Stir and let stand for 1 hour.
- Add Vegetables and Remaining Seasonings: Mix in scallions, mint, parsley, cucumber, tomatoes, remaining 2 teaspoons of salt, and pepper.
- Adjust and Serve: Adjust seasoning to taste, then serve immediately or refrigerate for a few hours for better flavor.
ðRecipe Tips
- Soak Time: Make sure to let the bulghur soak for the full hour. This ensures it’s properly hydrated and has the right texture.
- Fresh Ingredients: Use fresh lemon juice, mint, and parsley for the best flavor. Avoid bottled lemon juice.
- Cucumber Preparation: Unpeel and seed the cucumber to prevent the salad from becoming watery.
- Chill for Flavor: Refrigerate the salad for a few hours before serving. This allows the flavors to meld together.
ðWhat To Serve With Tabbouleh Salad?
Tabbouleh Salad goes well with grilled chicken, lamb kebabs, hummus, or falafel. It can also be served with pita bread, roasted vegetables, tzatziki, or baba ganoush for a tasty meal.
ð How To Store Tabbouleh Salad?
- Refrigerate: Keep the Tabbouleh Salad in a sealed container in the fridge for up to 3 days.
- Freeze: It’s not recommended to freeze Tabbouleh Salad because the fresh veggies and herbs can get mushy and lose their taste when thawed.
FAQ’S:
Can I Use Another Grain Instead Of Bulghur Wheat?
Yes, you can use quinoa or couscous, but the taste and texture will be a bit different.
Can I Make Tabbouleh Salad Ahead Of Time?
Yes, you can prepare it a day in advance. In fact, the flavors improve as it sits in the fridge.
What If I Don’t Have Fresh Mint Or Parsley?
Fresh herbs are recommended, but if unavailable, you can use dried herbs. Use about one-third of the amount as dried herbs are more concentrated.
How Do I Prevent The Salad From Becoming Too Watery?
Make sure to seed the cucumber and use firm tomatoes. Also, drain any excess liquid from the bulghur wheat after soaking.
Can I Add Other Vegetables To The Tabbouleh Salad?
Yes, you can add vegetables like bell peppers, radishes, or even carrots for extra crunch and flavor.
Ina Garten Tabbouleh Salad Nutrition Fact
- Calories: 136
- Total Fat: 7.2g
- Saturated Fat:Â 1g
- Cholesterol: 0mg
- Sodium: 1048mg
- Total Carbohydrates: 17g
- Dietary Fiber: 4.9g
- Sugars: 1.4g
- Protein:Â 3.3g
More Ina Garten Recipes:
- Ina Garten Chickpea Salad
- Ina Garten Grilled Panzanella
- Ina Garten Pomegranate Salad
- Ina Garten Orzo Salad With Shrimp
Ina Garten Tabbouleh Salad
Description
Ina Garten Tabbouleh Salad is made with bulghur wheat, fresh lemon juice, good olive oil, kosher salt, minced scallions, fresh mint leaves, flat-leaf parsley, hothouse cucumber, cherry tomatoes, and freshly ground black pepper.
This traditional Tabbouleh Salad recipe creates a quick and healthy salad that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Combine Bulghur and Liquids:Â Place bulghur in a bowl, add boiling water, lemon juice, olive oil, and 1 1/2 teaspoons of salt. Stir and let stand for 1 hour.
- Add Vegetables and Remaining Seasonings:Â Mix in scallions, mint, parsley, cucumber, tomatoes, remaining 2 teaspoons of salt, and pepper.
- Adjust and Serve:Â Adjust seasoning to taste, then serve immediately or refrigerate for a few hours for better flavor.
Notes
- Soak Time:Â Make sure to let the bulghur soak for the full hour. This ensures itâs properly hydrated and has the right texture.
- Fresh Ingredients:Â Use fresh lemon juice, mint, and parsley for the best flavor. Avoid bottled lemon juice.
- Cucumber Preparation:Â Unpeel and seed the cucumber to prevent the salad from becoming watery.
- Chill for Flavor:Â Refrigerate the salad for a few hours before serving. This allows the flavors to meld together.