Tabbouleh Salad
September 3, 2021
A vibrant vegan salad starring fresh parsley, mint, and cilantro tossed with bulgur, cucumber, tomato, green onion, minced garlic, and a flavorful extra virgin olive oil and lemon juice dressing. This salad originates from Lebanon and Syria and is bound to delight your tastebuds with the most simple blend of traditional flavors! It's one of the most refreshing salad options for the summer and pairs so well with falafel night at my house!
I love Kate's recipe (from Cookie & Kate) for tabbouleh — check it out! A couple modifications I usually make:
- I recommend using flat parsley rather than curly parsley, or if your prefer, a combination of flat and curly.
- I recommend giving your parsley a good fine chop by hand instead of using the food processor.
- I highly recommend adding in the fresh mint that is marked as "optional" in Kate's recipe! It makes such a big difference and makes this fresh salad even more refreshing!
- Sometimes, I like to add in a bunch of finely chopped cilantro as well!
- Lastly, I prefer to halve the amount of garlic in the recipe for a more subtle flavor.
Hope you give this one a try!
