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Tabouli Salad

Yields1 Serving


  cup Sultan Extra Virgin Olive Oil
 juice of two lemonsabout 1/4 a cup
 1 tsp dried mintoptional
 salt to taste
Salad Ingredients
 ¼ cup Fine Ziyad Bulgur Wheat sometimes called #1
 2 bunches of Italian parsley washed thoroughly and dried
 2 firm tomato seeds removed
 2 stalks of scallions
 ¼ cup fresh mint leaves optional
 ½ an English cucumber finely minced or two small Persian cucumbers

In a small jar combine olive oil and lemon juice, salt and dried mint and shake well until it’s all incorporated.


Wash your bulgur, then let it sit covered in water until it is soft and hydrated, about 15-30 minutes. Strain your bulgur and make sure you squeeze out any excess water.


Parsley prep: *see note Wash and dry the parsley and mint thoroughly. Remove the stems, and finely chop the herbs with a sharp knife. A dull knife will bruise your herbs and will make the salad soggy.


Cut the cucumber half. Slice it lengthwise into thirds, then finely chop as small as possible.


Finely chop the onions (both green and white part).


Finely chop the tomatoes and add them to the cucumbers, onions, parsley, and mint.


Add all the veggies and herbs to a large mixing bowl. Add the bulgur then add the dressing and toss to combine.


Serve your tabouli immediately after you add the dressing (otherwise it gets soggy)


Serve your Tabouli with hearts of tender romaine lettuce. The small leaves of lettuce are usually used to scoop the tabouli.


Recipe Notes: You can assemble all your veggies a few hours in advance and leave in a bowl in the fridge separately without the dressing.


Parsley: parsley must be completely dry before chopping it otherwise it will get bruised making your salad a soggy mess. It is highly recommended to wash and dry the parsley a day or two in advance and leave it in the fridge wrapped In paper towels to absorb any moisture.