This traditional Lebanese salad made from bulgur wheat is a refreshing way to enjoy fresh vegetables and herbs that are in season. I’ve eaten tabouli in Israel, Greece, and Turkey. Some cooks prefer to use less wheat, while some use a variety of herbs, including cilantro and dill. Combine the ingredients you like the best and make it your own recipe!
https://chefshannon.com/recipes/tabouli-salad
Tibuli salad is a Lebanese salad that is very refreshing, especially in the summer months. And the main ingredient is a grain and most often a bular wheat grain is used. This is a dried bulgar cracked wheat. You can get this at any supermarket. You want to soak it in boiling water for about 20 minutes. It will double in size and get nice and fluffy. And once it’s cooled off, it’s ready to go in the salad. The second main ingredient in a tibuli salad is the parsley. Now, this is two bunches of parsley that I chopped up. The key to really nice green, finely chopped parsley is once you have washed it, you need to dry it completely. No water should be left on it. It just it tends to just keep it a lot fresher and it’s easier to chop. So, this is all the parsley. The other ingredients are from I actually got them in the farmers market. These are green onions, cherry tomatoes, some red bell pepper. Recipe calls for green bell pepper, but I found a beautiful purple one, some shallots. I’m going to combine all these ingredients into my salad bowl, and then make a little dressing. Everything is combined, so now I just need to add a dressing, which is just olive oil, fresh lemon juice, and a little tomato paste. Make sure you use fresh lemon juice. When I was a kid, my mom made tibuli salad all the time and she would use the bottled lemon juice. And it wasn’t until I got older and started using the fresh that I realized it makes a big difference. So once you have your dressing combined, you just want to pour it over your salad. Stir it in. And now you have an amazing fresh salad for the summertime. It will stay in the refrigerator for a couple of days if it lasts that long. Make sure you eat it cold, but it’s great to take on a picnic to um have for lunch just on its own or it goes really well with a piece of fish or grilled chicken. So, there you have it. One of the best salads of the summer. to bully.
Dining and Cooking