Tabbouleh
Tabbouleh is my absolute favorite salad to make all summer because it is fresh, vibrant, and packed with more flavor than you'd ever expect from something so simple. Finely chopped parsley and fresh mint form the herby base, while diced cucumber and tomato add the most beautiful juicy crunch, and tender bulgur wheat makes it satisfying and hearty enough to stand on its own. The lemon and olive oil dressing with garlic, coriander, and a pinch of cinnamon ties every single ingredient together perfectly. I love making it for summer cookouts, potlucks, and meal prep because it travels well and the flavors only get better after a few hours in the fridge.
Ingredients
Instructions
In a small bowl or jar, whisk together the olive oil and fresh lemon juice. Add the minced garlic, sea salt, ground coriander, and a pinch of cinnamon. Mix well until fully combined.
In a large bowl, combine the finely chopped parsley, cooled bulgur, cucumber, tomato, mint, and scallions. Toss gently to distribute everything evenly.
Pour the dressing over the salad and toss until well coated. For the best flavor, cover and refrigerate for about 30 minutes before serving to allow the ingredients to meld together.
Serve chilled or at room temperature.
Nutrition
- Calories
- 274 kcal
- Carbohydrate Content
- 25 g
- Protein Content
- 5 g
- Fat Content
- 19 g
- Saturated Fat Content
- 3 g
- Sodium Content
- 325 mg
- Fiber Content
- 7 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 15 g
- Serving Size
- 1 serving
