Smoked Salmon Tabouli
Elevate your mealtime with the vibrant and nutrient-packed Smoked Salmon Tabouli, a modern twist on the classic Middle Eastern salad. This dish features tender bulgur wheat infused with the fresh, zesty flavors of lemon and extra virgin olive oil, making it a refreshing yet satisfying base. Dotted with juicy cherry tomatoes, crisp cucumber, and aromatic fresh parsley and mint, this tabouli is taken to the next level with ribbons of smoky, savory salmon. Perfect as a light lunch, a standout side dish, or a show-stopping addition to your brunch spread, this no-cook recipe is as easy to make as it is impressive to serve. Ready in just 20 minutes, it’s a wholesome option that’s big on flavor and packed with textures you'll love. Whether served chilled or at room temperature, this Smoked Salmon Tabouli is a beautiful fusion of Mediterranean and coastal flair.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 6 ounces smoked salmon
- 1 medium English cucumber
- 1 cup cherry tomatoes
- 1 bunch fresh parsley
- 0.5 bunch fresh mint leaves
- 3 stalks green onions
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the bulgur wheat in a large heatproof bowl. Pour 1.5 cups of boiling water over the bulgur, stir, and cover the bowl tightly with plastic wrap or a lid. Let it sit for 15 minutes, or until the water is fully absorbed and the bulgur is tender. Fluff with a fork and set aside to cool.
While the bulgur is cooling, dice the cucumber into small cubes, slice the cherry tomatoes into halves or quarters, and finely chop the parsley, mint, and green onions.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Once the bulgur has cooled to room temperature, add the diced cucumber, cherry tomatoes, chopped parsley, mint, and green onions to the bowl.
Pour the dressing over the bulgur and vegetables, tossing gently to combine and evenly coat the ingredients.
Slice the smoked salmon into bite-sized pieces and fold it gently into the tabouli mixture. Be careful not to break up the salmon too much.
Taste and adjust seasoning with additional salt or lemon juice as needed.
Cover and refrigerate for at least 20 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 12.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 29.1 mcg | 145% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2592 mg | 55% | |
*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.
