Tabouleh Salad with cucumber, tomato and scallions
One of my favorite summer salads is Tabouleh. It’s a Mediterranean dish made with bulgar wheat, plenty of herbs and fresh veggies. This refreshing salad makes a great side dish for grilled protein. You will find that it holds well and is perfect to take to a potluck picnic party. Sometimes I’ll save the leftovers and add grilled shrimp, seared tuna or roasted chicken. This makes a perfect complete meal for a light lunch.
I use a box mix from the Near East company that includes the bulgur split-wheat kernels and a packet of dried spices and herbs. Of course it’s best if you can add some fresh mint and basil if you have it. Since my local grocer no longer seems to carry this mix, I simply order it online and store it in the pantry. Isn’t Amazon great for finding things you can’t source locally?
As you will see in my recipe, it takes about 30 minutes to put this herby, refreshing salad together. The bulk of the time is waiting for the bulgur to absorb the boiling water. After that it’s just adding in fresh veggies, olive oil, lemon juice and salt. Best served cool. Saves in the refrigerator for about 3 days. I hope you’ll make this super simple salad that is loaded with amazingly fresh flavors.
Tabouleh salad with cucumber, tomato and scallions
Ingredients
- 1 box Near East Tabouleh Mix
- 1 cup boiling water
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 1/2 cup scallions, thinly sliced
- 1 medium lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
Instructions
- Heat one cup of water to boiling
- In large bowl, pour in tabouleh mix and spice packet. Add boiling water and let sit on counter for 30 minutes.
- Add all of the remaining ingredients. Mix gently.
- Chill in refrigerator for at least 30 minutes to one hour before serving.
Notes
Tabouleh Salad
