Tabouleh Salad

Yields 3-4 Servings

4 cups finely chopped parsley (about 2 large bunches)
3 cups chopped vine ripe tomatoes (about 5 tomatoes)
1 cup of finely diced scallion (green onion)
1 cup fine Bulgur wheat (Note: Eliminate this ingredient for Gluten-Free Tabouleh)
1/4 cup of freshly squeezed lemon juice (about 1 large lemon or 2-3 small)
1/4 cup of diced pickling or english cucumbers (Use as a substitute for wheat or if you just love cucumbers)
2 Tbsp olive oil
2 Tbsp of fresh mint
1 tsp salt or to taste
Romaine or Iceberg Lettuce for wrapping

Pick parsley and remove large stems. Place in colander and wash. Leave in Colander while water drains and parsley dries. Set aside. Use a bowl that can hold about 4 cups of liquid to soak the wheat. Place the wheat in a bowl or 4 cup measure and add water so that there is about the same amount of water on top of wheat as there is wheat. Set aside and wait for wheat to absorb the water and rise.
Dice tomatoes, green onion, and cucumbers and place in a 3.5 quart or larger bowl.
Chop parsley by hand or use a large food processor. See the pictures below for what the parsley, tomatoes, onion, and cucumbers should look like.

Diced Tomatoes

Diced scallion (green onion):

Diced cucumbers:

Add the parsley to tomato mixture and add the wheat, oil, lemon, mint, and salt. Toss the salad and serve with lettuce similar to that of a lettuce wrap. Tabouleh can keep for 2 days. Some people think it tastes better the second day! Enjoy.



  1. I am in awe that you can keep up a beautiful website like this with the energy of a 1.5 year old going all the time! Not to mention all of this incredible gourmet food! Everything looks wonderful! Some nights, we are lucky not to be eating cereal, so I am decidedly envious of your culinary ease! Great job on the blog – I’m off to see your cooking tips for moms!

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