Ina Garten Tabbouleh Salad Recipe
Ina Garten’s Tabbouleh Salad is a simple yet flavorful dish that highlights the essence of Middle Eastern cuisine. It features finely chopped fresh herbs, juicy tomatoes, and nutty bulgur wheat tossed with a tangy dressing made from olive oil and lemon juice. The balance of flavors makes it a refreshing and healthy salad, ideal for warm days or as part of a Mediterranean meal.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- 1 cup finely chopped fresh parsley
- ½ cup finely chopped fresh mint
- 1 cup diced tomatoes
- ½ cup finely chopped cucumber
- ¼ cup finely chopped red onion
- ¼ cup freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Soak the bulgur – Place the bulgur wheat in a bowl and pour the boiling water over it. Let it sit for 30 minutes until softened.
- Fluff and drain – Use a fork to fluff the bulgur and drain any excess water if needed.
- Chop the vegetables – Finely dice the tomatoes, cucumber, red onion, and herbs.
- Combine ingredients – In a large mixing bowl, add the bulgur, chopped parsley, mint, tomatoes, cucumber, and red onion.
- Prepare the dressing – In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- Mix everything together – Pour the dressing over the salad and toss until well combined.
- Chill before serving – Let the salad sit for at least 15 minutes to allow the flavors to meld.