Tabouli Salad Recipe (Tabbouleh) | Easy Mediterranean Salad!

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. The true star in a tabouli recipe is the very finely chopped parsley–lots of it! And if you’re looking to add more plant based protein into your diet, this tabbouleh salad recipe is for you! Bulgur is a Mediterranean diet staple that is a good source of fiber and protein. #mediterraneansalad #saladrecipe #easysaladrecipe

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🍅INGREDIENTS: 🍅
🔹 ½ cup fine bulgur wheat
🔹 4 firm Roma tomatoes, very finely chopped
🔹 1 English cucumber (hothouse cucumber), very finely chopped
🔹 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
🔹 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
🔹 4 green onions, white and green parts, very finely chopped
🔹 Salt
🔹 3-4 tablespoon lime juice (lemon juice, if you prefer)
🔹 3-4 tablespoon Early Harvest extra virgin olive oil
🔹 Romaine lettuce leaves to serve, optional

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:41 – Preparing the bulgur
01:37 – Chopping the parsley
03:31- Chopping the green onions
03:50 – Chopping the tomatoes
04:24 – Place the tomatoes in a colander to drain excess juice
04:35 – Chopping the mint
05:02 – Adding the bulgur
05:15 – Adding the drained tomatoes
05:21 – Seasoning the salad
05:38 – Adding citrus and olive oil
06:27 – How to serve tabouli salad
06:43 – Taste test with Saba

#MediterraneanFood #MediterraneanDiet #HealthyEating

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– Tabouli, or tabouli salad, is the most popular Middle Eastern salad, and one of my absolute favorites. It is so much easier to make than you think. Let me show you how to make the real deal tabouli. Tabouli is the reason why I’m married to my husband.

I shall tell you as we are making this, but the moral of the story is if you really want to impress a girl, make her tabouli. If you really want to say it the right way, (pronounces in Arabic). Here in the States, we go by tabouli, tabouli salad.

Whatever you call it, it’s the best salad ever. The two key ingredients of tabouli are parsley and fine bulgur, or bulgur as we say in Arabic, ’cause it’s a grain and you want the finest bulgur out there. So if you’re buying it, make sure you’re buying fine bulgur, okay,

Because you don’t have to cook fine bulgur, you just need to soak it in some water. So a little bit here. I’m kind of eyeballing it. And I’m gonna go ahead and rinse it and then we’re gonna soak it while we work on chopping. You want to cover it with water

And then just let it sit and soak. A lot of people get tabouli wrong. Here’s what they get wrong. They think it’s about the bulgur, but it’s actually about the parsley. So a lot of tabouli salads out there are not what you want to buy because they have way too much bulgur

And less of everything else. It’s a balance, a good balance, and you want to achieve that. We’re gonna start with the parsley. You’re gonna need two large bunches of parsley. I am using Italian, or flat leaf, parsley because personally I think it has a lot more flavor. But if you have curly parsley,

Which is what we would use in the Middle East, that’s absolutely fine. The stems, you’re gonna remove most of them. So I’m gonna chop and tell you the story of how I met my husband, ’cause everybody needs to know that, and why tabouli is one of my beloved, most beloved salads.

On that fateful night when I visited that lovely, lovely restaurant, I ordered food like any average human being would order. A man came (laughing) out of the kitchen to take our order and I thought, “ah, a cute waiter,” you know, but it turns out he was not a waiter.

He was just helping out that night on behalf of his dad. He was managing for the night. We were both in college. We started talking about food. Figured out that I was Egyptian. My meal didn’t come with tabouli, but he really, really felt the need to share his mama’s tabouli with me,

So he went in the back and made me a tabouli plate. And so now Mama Dina’s tabouli is the reason why we are married. Keep at it. It’s not ready yet. And do not use a food processor. It’ll ruin the texture! The other lovely thing about tabouli

Is you can make it ahead of time and because there’s no lettuce, it doesn’t wilt and it actually benefits from, you know, a little bit of time where the flavors kind of marry and mingle. As you can see now, my bulgur kind of soaked up most of the water,

And we’re gonna let it sit for a few more minutes. We are going to finally chop these onions, green parts, and white parts. And in my opinion, the whites of the green onion is where all the flavor is. At this moment in time, I feel good about the onions.

Before we get too far, let’s go ahead and try to dice up our tomatoes, put them in a colander. For tabouli, I like to use tomatoes that are ripe, but not too soft. I don’t want a soggy mess on my hands. And then I try to dice them real small.

I do find it easiest to just simply slice your tomatoes into thin slices. ’cause you do want to get, you know, the smallest little dice. This is exactly why it’s impressive that if you like someone, you make them tabouli, or you get your mama to make it.

We’re gonna go ahead and put this tomato in the colander and just let it kind of release any excess moisture. We’re almost there. Beautiful, fresh mint leaves. In the case of mint, the stem is too thick, you don’t want the hard stem, so you’re just gonna pull the leaves.

This is essential to authentic flavor to your tabouli. Bunch up the fresh mint and you’re gonna do your best to mince it up. It’s a lot more flavor when everything is minced so small. Very minty, it smells so good here. A lovely, lovely salad. We’re gonna take this party home.

Throw in the mint. We’re gonna go in with some of the bulgur. It’s been soaked. You don’t need to cook it ahead of time. This is the way that it actually cooks. I start with a little bit and then I add more as I go. So we’re gonna go in with the tomatoes.

Seasoning this salad could not be any easier. We’re going in with a big pinch of salt. And I just love to feel the texture, so I’m going in with my hand. You can use, I don’t know, a spoon. (chuckling) People use a spoon. Just kind of fluff it up, toss it around.

From here, all you need is lemon or lime juice. I like lime juice for this salad, but lemon juice is great. So you’re gonna squeeze about a couple large limes or lemon and then olive oil, and that is really your dressing for the salad for tabouli. I’m gonna just shameless plug,

You need to use some amazing extra-virgin olive oil, so find it on TheMediterraneanDish.com. Hit the shop tab and you’ll see all the oils I love. Today, I just happen to be using the Greek early harvest extra-virgin olive oil. So nice, good drizzle here. Toss, toss, toss.

Stick it in the fridge for a half hour if you have the time, which I will do, and then I’ll show you a fun way to serve it. Now, this is one of my favorite ways to serve tabouli, just in lettuce boats. You can let people do it, it’s kind of fun,

But also just fine to serve it in a bowl. And it will feed a crowd. It’s absolutely delicious. The moment of truth though is Shall we have Saba taste this, what do you think? See if he approves? – [David] See if it brings back some memories. – Oh, sure, okay. I have made you the dish of the love at first sight salad. Let’s see if I actually recreated the salad from our first encounter.

See if mine is better than… – Okay, give this a whirl. – Yeah, but see, what do you think? – My mom’s is better. – What?! – What? – Oh, such your mama’s boy! You know, I bet if I had her taste it, she would probably say, “good job, habibi.”

Mm, make sure you check out the next video for another amazing Mediterranean chopped salad. This is such a keeper if you want to impress all the people. For the tabouli recipe, head over to TheMediterraneanDish.com. I will see you later. Ciao! Mm! (speaking through full mouth) Mm, that was very good.