Leave It Alone Tabbouleh
Bright, refreshing, and beautifully simple, "Leave It Alone Tabbouleh" is the ultimate no-cook, make-ahead salad for any occasion. This Middle Eastern classic showcases tender bulgur wheat soaked to perfection, paired with a vibrant medley of fresh parsley, cooling mint, juicy tomatoes, crisp cucumber, and zesty green onions. A tangy dressing of extra virgin olive oil and freshly squeezed lemon juice ties everything together, creating a light yet flavorful dish that only gets better as it sits. With just 20 minutes of hands-on prep and ingredients that sing with freshness, this tabbouleh recipe is perfect as a healthy side dish, a light lunch, or a standout addition to your next mezze spread. Whether you're feeding a crowd or meal prepping for the week, this effortless salad is sure to impress!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1 cup boiling water
- 2 cups fresh parsley
- 0.5 cup fresh mint leaves
- 2 large ripe tomatoes
- 1 medium English cucumber
- 3 stalks green onions
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the bulgur wheat in a large heatproof bowl. Pour the boiling water over the bulgur, cover the bowl with a clean kitchen towel or plate, and let it sit for 15-20 minutes until the water is absorbed and the bulgur is tender.
While the bulgur is soaking, finely chop the fresh parsley and mint leaves. Dice the tomatoes and cucumber into small, evenly-sized pieces. Slice the green onions thinly.
Once the bulgur is ready, fluff it with a fork to separate the grains. Allow it to cool slightly if it’s still warm.
Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the bowl with the bulgur. Gently toss everything together to combine.
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper. Pour the dressing over the tabbouleh mixture and toss gently to coat all the ingredients evenly.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. For best results, let it sit for 1-2 hours.
Before serving, taste the tabbouleh and adjust the seasoning with more salt, pepper, or lemon juice, if needed. Serve chilled or at room temperature as a salad or side dish.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 25.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4033 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
