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Tabouli Salad

Recipes Ingredients

  • ⅓ cup Sultan Extra Virgin Olive Oil
  • juice of two lemons (about 1/4 a cup)
  • 1 tsp dried mint (optional)
  • salt to taste


Step 1

In a small jar combine olive oil and lemon juice, salt and dried mint and shake well until it’s all incorporated.

Step 2

Wash your bulgur, then let it sit covered in water until it is soft and hydrated, about 15-30 minutes. Strain your bulgur and make sure you squeeze out any excess water.

Step 3

Parsley prep: *see note Wash and dry the parsley and mint thoroughly. Remove the stems, and finely chop the herbs with a sharp knife. A dull knife will bruise your herbs and will make the salad soggy.

Step 4

Cut the cucumber half. Slice it lengthwise into thirds, then finely chop as small as possible.

Step 5

Finely chop the onions (both green and white part).

Step 6

Finely chop the tomatoes and add them to the cucumbers, onions, parsley, and mint.

Step 7

Add all the veggies and herbs to a large mixing bowl. Add the bulgur then add the dressing and toss to combine.

Step 8

Serve your tabouli immediately after you add the dressing (otherwise it gets soggy)

Step 9

Serve your Tabouli with hearts of tender romaine lettuce. The small leaves of lettuce are usually used to scoop the tabouli.

Step 10

Recipe Notes: You can assemble all your veggies a few hours in advance and leave in a bowl in the fridge separately without the dressing.

Step 11

Parsley: parsley must be completely dry before chopping it otherwise it will get bruised making your salad a soggy mess. It is highly recommended to wash and dry the parsley a day or two in advance and leave it in the fridge wrapped In paper towels to absorb any moisture.