Tabouli Salad is also spelt Tabbouli and Tabbouleh. It is a Levantine Arab salad traditionally made of burghul (cracked wheat), tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt, although there are various other ways of making it. We prefer it without onion and this is our quick and easy basic recipe. This salad is beautiful by itself or on lebanese bread with lamb koftas, lettuce, tomato, grated cheese and sauce like a doner kebab which is how we had it last night for dinner.
Serves 4 – 6
- 1 bunch of parsley, about 2 cups
- 2 large tomatoes, diced – I used hydroponic tomatoes for the richer flavour
- 1/3 cup burghul (cracked wheat) – soaked in water for about 30 minutes then drained
- 2 tablespoons of italian of french dressing
- 1 to 2 tablespoons of lemon juice
- 1 to 2 tablespoons of olive oil – optional
- 1/4 cup fresh mint leaves, chopped – optional
Note: I tend to do taste tests when adding the dressings until it tastes the way I prefer.
- Roughly chop your parsley and mint if you are adding it.
- Dice your tomatoes.
- Add the parsley, tomatoes and drained burghul wheat into a bowl.
- Add the salad dressing, lemon juice and olive oil if adding it and stir.