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Do you ever crave a salad that's both healthy and packed with flavor? I know I do! That's why I'm absolutely in love with this Greek Tabbouleh recipe. One sunny afternoon, while vacationing in Greece, I stumbled upon a small taverna by the sea. The owner, a kind woman named Eleni, shared her family's Tabbouleh recipe with me. I’ve tweaked it over the years, but it still holds that authentic, fresh taste that takes me back to that beautiful Greek island. This isn't just any salad; it's a culinary journey. I've even caught my picky eater of a nephew sneaking extra bites! The secret? Fresh, high-quality ingredients. This Tabbouleh is incredibly versatile, too. Serve it as a side dish at your next barbecue, pack it for lunch, or enjoy it as a light dinner. What does this mean for you? A delicious, healthy meal is just a few simple steps away.
The beauty of this recipe lies in its simplicity. No fancy cooking skills required! Just chop, mix, and enjoy. The combination of juicy tomatoes, crunchy cucumbers, and fragrant herbs creates a symphony of flavors and textures that will tantalize your taste buds. It's naturally vegan and gluten-free, making it a great option for those with dietary restrictions. Feel free to customize it to your liking! Add some Kalamata olives for a briny kick, or sprinkle in some feta cheese for a creamy touch. Oh, and remember that time I accidently added mint instead of parsley? Surprisingly delicious, actually! Don't be afraid to experiment. And I'm sure you will love it as much as I do!
Required Equipments
- Mixing Bowl
- Fine-Mesh Sieve
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
- Whisk
Greek Tabbouleh with Tomatoes and Cucumbers: Frequently Asked Questions
Greek Tabbouleh with Tomatoes and Cucumbers
This refreshing Greek Tabbouleh, bursting with fresh tomatoes, crisp cucumbers, and vibrant herbs, is a light yet satisfying salad perfect for any occasion. It's a simple, wholesome dish that brings the taste of the Mediterranean to your table.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the Bulgur: Place the bulgur in a fine-mesh sieve and rinse under cold water for about 1-2 minutes. This removes any excess starch and helps it cook evenly. Drain well and squeeze out any excess water using your hands or a clean kitchen towel.
- Soak the Bulgur: Transfer the rinsed bulgur to a medium-sized bowl. Pour 1/2 cup of boiling water over the bulgur. Cover the bowl with a plate or plastic wrap and let it soak for 20-25 minutes, or until the bulgur has absorbed the water and is tender. It should appear fluffy and slightly expanded.
- Prep the Vegetables: While the bulgur is soaking, wash all the vegetables thoroughly. Dice the tomatoes into small, bite-sized pieces. Aim for pieces that are about 1/4 inch in size. Finely dice the cucumber, removing the seeds if desired. Small, uniform pieces will ensure an even distribution of flavors in the salad.
- Chop the Herbs: Fresh herbs are key to the vibrant flavor of Tabbouleh. Wash and dry the parsley and mint. Finely chop both herbs. You should have about 1 cup of chopped parsley and 1/2 cup of chopped mint.
- Combine Ingredients: Once the bulgur is soaked and the vegetables and herbs are prepped, it’s time to combine everything. In a large bowl, combine the soaked bulgur, diced tomatoes, diced cucumber, chopped parsley, and chopped mint. Toss gently to combine all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt. Adjust the amount of lemon juice and salt to your liking. The dressing should be bright and tangy.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Make sure the dressing is well distributed to maximize the flavor of the Tabbouleh.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the Tabbouleh enhances its refreshing taste.
- Adjust Seasoning: Before serving, taste the Tabbouleh and adjust the seasoning if needed. Add more salt, lemon juice, or olive oil to your preference. Garnish with extra fresh parsley or mint, if desired.
- Serve Cold: Serve the Greek Tabbouleh cold as a side dish, appetizer, or light meal. It pairs well with grilled meats, fish, or falafel. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time!
📝 Notes
- For a gluten-free version, use quinoa instead of bulgur.
- Add Kalamata olives or feta cheese for extra flavor.
🍎 Nutrition
Calories: 210 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 6 g
Calcium: 50 mg
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