Fresh and tasty, this Lebanese Tabbouleh Salad is the perfect complement with grilled meats as it can sit out for several hours without wilting.
My family loves salads. Whether it’s a little kid’s birthday party or Christmas Eve, there is always a huge salad involved. When I was growing up, my mother served beautiful salads with every dinner. One of my favorites is a simple platter of juicy tomatoes, red onion, feta, lemon juice and olive oil. Add a little salt and pepper and you are good to go. My Aunt Vieve was the matriarch of the Syrian salad – always adding the perfect amount of garlic and dried mint. My cousin Beth makes the best broccoli slaw I’ve ever eaten and I could eat the whole bowl of my cousin Tanya’s Greek salad any day of the week. Regardless, the salad is usually the first to go at any party and kids of all ages gobble it up just as quickly as the adults.
C’mere…huddle in close….I’m going to let you in to our Salad Trust Tree. Ready for the secret? We do not use bottle salad dressing. We never have and we never will. Homemade vinaigrette are extremely easy, take minutes to create and taste a million times better than the corn-syrup laden salad dressings you’ll find in the middle aisles. The general rule of thumb is two parts oil to one part vinegar. And, in case you couldn’t tell by the name of my blog, I often use lemon juice in lieu of vinegar. Add a little fresh garlic and herbs from the garden or your pantry, season with salt and pepper and you are well on your way to becoming a salad-loving family.
Let me know what you think of my tabbouleh – I know you will love it. It is perfect with grilled meats this time of the year and does well at family BBQ’s or picnics because it can sit out for several hours without wilting. Fresh and tasty. Your fork is waiting.
Lebanese Tabbouleh Salad
Author: Liz DellaCroce | The Lemon Bowl
- ½ c. cooked fine bulgur wheat
- 2 bunches parsley - finely chopped
- 2 roma tomatoes - diced
- 1 c. seedless cucumber - diced
- 6 scallions - diced
- ¼ c. fresh mint - chopped
- ¼ c. olive oil
- 1 lemon - juiced
- Salt and pepper to taste
- Cook bulgur wheat according to package directions and set aside to cool.
- In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint.
- Flake apart bulgur with a fork and toss together with vegetables.
- Dress the salad by drizzling the olive oil around the edges of the bowl.
- Juice the lemon directly over the salad, carefully holding opposite hand under the lemon to catch seeds.
- Add salt and pepper and stir to combine. Check for seasoning, adjust accordingly and serve.
(Excellent source Vitamin A and C. Good source of calcium and iron.)
Serving size: 1 cup Calories: 190 Fat: 14.4g Saturated fat: 2g Carbohydrates: 15.6g Sodium: 39mb Fiber: 4.6g Cholesterol: 0mg