Description
Elevate your salad game with this vibrant Tabbouleh, a classic Mediterranean dish that perfectly balances the sharp brightness of lemon with the deep, earthy notes of fresh herbs. By incorporating subtle hints of coriander and cinnamon, this recipe adds a complex warmth that sets it apart from traditional versions. Using curly parsley ensures a light, voluminous texture, while fine bulgur adds a satisfying bite. Refreshing, healthy, and sophisticated, this salad is the perfect centerpiece for any gathering or a light weekday meal.
Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, grated finely
1/2 teaspoon sea salt
1/2 teaspoon ground coriander
1 pinch cinnamon
3 cups curly parsley, chopped extremely fine
1 cup English cucumber, diced into uniform cubes
1 cup tomato, cored and diced
1/4 cup bulgur wheat, cooked and cooled
1/4 cup fresh mint, finely chopped
2 whole scallions, thinly sliced
Instructions
Whisk the olive oil, lemon juice, grated garlic, sea salt, ground coriander, and cinnamon in a large mixing bowl until fully combined.
Add the prepared parsley, cucumber, tomato, cooked bulgur, chopped mint, and scallions to the bowl with the dressing.
Toss all ingredients together thoroughly ensuring that the oil and lemon coat every piece of herb and grain uniformly.
Season to taste with additional salt if necessary and chill in the refrigerator for at least one hour before serving to let flavors meld.
Notes
Chop the parsley very finely using a sharp chef knife to release maximum flavor without crushing the leaves. Using curly parsley specifically helps achieve a lighter, fluffier salad texture. You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Category: Mediterranean Diet
- Method: Raw/Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg