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No-cook Tabbouleh Recipe

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★★★★★

5 from 93 reviews

No-cook Tabbouleh is a fresh and vibrant Middle Eastern salad featuring bulgur soaked in juicy tomatoes and lemon juice, combined with aromatic herbs like parsley, mint, and green onions, then tossed with extra virgin olive oil and seasoned with salt and pepper. This refreshing, healthy dish requires no cooking, making it quick to prepare and perfect as a light meal or side dish.

Ingredients

Scale

Grains and Liquids

  • 3/4 cup (150g) fine burghul/bulgur #1
  • 2 cups (425g) minced tomatoes, with their juices (about 3 medium tomatoes)
  • 1/3 cup (80g) lemon juice (from about 2 lemons)

Herbs and Vegetables

  • 2 cups (100g) finely minced flat-leaf parsley leaves (about 2 big bunches)
  • 3/4 cup (45g) finely minced green onions (less than 1 bunch)
  • 1 cup (35g) minced mint leaves (about 1 big bunch or 2 smaller ones)

Seasonings and Oils

  • 1/4 cup (45g) extra virgin olive oil
  • Salt to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Soak the bulgur: Place the fine burghul/bulgur #1 in a mixing bowl and add the minced tomatoes with their juices, lemon juice, and a pinch of salt. Stir to combine, then let the mixture soak for about 20 minutes. This soaking process hydrates the bulgur without cooking it.
  2. Prepare the herbs: While the bulgur soaks, finely mince the flat-leaf parsley, green onions, and mint leaves to ensure even distribution and vibrant flavors in the salad.
  3. Mix the salad: Add the minced parsley, green onions, and mint to the bulgur and tomato mixture. Drizzle with the extra virgin olive oil and sprinkle with freshly ground black pepper. Mix everything thoroughly to combine all the flavors.
  4. Rest and season: Let the salad rest for about 10 minutes to allow flavors to meld. Just before serving, adjust the salt to taste. The salad can be served immediately after resting but is best enjoyed within 30 minutes if serving guests.

Notes

  • Use fine burghul/bulgur #1 specifically for this recipe, as it does not require cooking and softens through soaking.
  • Feel free to adjust the amount of lemon juice and olive oil to taste for a tangier or richer salad.
  • Tabbouleh can be stored in the refrigerator for up to 48 hours, but its freshness and texture are best within the first day.
  • For added texture, some recipes include diced cucumber or bell pepper, though this traditional version does not.
  • Always add salt just before serving to preserve the herbs’ freshness and prevent wilting.

Keywords: Tabbouleh, bulgur salad, no-cook salad, Middle Eastern salad, vegan salad, fresh herbs salad

Find it online: https://topreci.com/no-cook-tabbouleh-recipe/