I just adore tabbouleh. It’s healthy, flavorful, easy to make, and goes with so many different things. What’s not to love? If you grow mint and/or parsley, this is a wonderful way to use those fresh garden herbs!

This bulgur wheat salad is the perfect dish to make in the summertime when you have an abundance of tomatoes and fresh mint in the garden. It’s best served chilled – another nice trait in the summer! If you’re not a fan of mint (which honestly I can’t even fathom), don’t worry. This really isn’t super minty even though there’s a lot of mint in it. The mint is mellowed out by the onion, garlic, and parsley and adds a ton of flavor.

This makes about four servings and easily doubles. This recipe is so easy to make and is a beautiful accompaniment to grilled chicken, lamb lollipops, souvlaki, salmon, beef kofta, and so much more.

Tabbouleh

1/2 cup bulgur wheat
1 bunch curly leaf parsley (about 1 cup chopped)
5 mint sprigs (about 1/2 cup chopped)
1/4 small onion (about 1/4 cup chopped)
1 clove garlic
1 Tbsp olive oil
1 whole lemon
1 large tomato

1. Cook bulgur wheat and 1/2 tsp salt in water according to package directions. Let cool for ten minutes, then fluff with a fork. Pop in the fridge while you make the rest of the dish.
2. Cut parsley leaves and mint leaves away from the stems. Process parsley, mint, onion, and garlic in a food processor until finely chopped.
3. Toss herb mixture with cooled bulgur wheat. Stir in olive oil and juice from one lemon.
4. De-seed tomato, chop, and stir into salad. Chill until ready to serve.

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Xoxo,

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