Tabbouleh a La Paula Wolfert
Discover the vibrant flavors of the Mediterranean with "Tabbouleh à la Paula Wolfert," a refreshing salad that transforms simple ingredients into a celebration of freshness. This classic recipe begins with tender fine bulgur wheat, soaked to perfection, and mingles it with an abundance of finely chopped flat-leaf parsley, fresh mint, and juicy diced tomatoes. Enhanced by the zing of freshly squeezed lemon juice and a drizzle of extra-virgin olive oil, this dish is a symphony of bright, herbaceous notes. Scallions add a gentle bite, while kosher salt and freshly ground black pepper balance the flavors flawlessly. Perfect as a light side dish or a wholesome vegetarian main, this tabbouleh is a crowd-pleaser that’s quick to prepare and best served chilled. An ideal choice for summer gatherings or meal prep, this recipe captures the essence of easy, healthy Mediterranean cuisine.
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Recipe Information
Ingredients
- 0.5 cup fine bulgur wheat
- 1 cup boiling water
- 2 cups flat-leaf parsley, finely chopped
- 0.5 cup fresh mint leaves, finely chopped
- 2 medium ripe tomatoes, finely diced
- 3 large scallions, finely sliced
- 0.25 cup extra-virgin olive oil
- 0.25 cup freshly squeezed lemon juice
- 0.75 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Place the bulgur wheat in a large bowl and pour the boiling water over it. Stir briefly, then cover with plastic wrap or a plate and let it sit for 10–15 minutes, until the bulgur has absorbed the water and softened.
Fluff the bulgur with a fork to loosen it, then set aside to cool completely.
In the meantime, finely chop the parsley, mint, tomatoes, and scallions. Transfer these ingredients to a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Once the bulgur is cool, add it to the mixing bowl with the chopped herbs and vegetables.
Pour the dressing over the mixture and gently toss everything together until evenly combined.
Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.
Refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 20.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2462 mg | 189% | |
| Iron | 106.5 mg | 592% | |
| Potassium | 3642 mg | 77% | |
*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.
