Ina Garten Tabbouleh Salad Recipe
The Ina Garten Tabbouleh Salad Recipe is fresh, bright and full of flavor. This salad feels light but still filling. It uses herbs, lemon and simple grains.
Ingredients
- Bulgur wheat – 1 cup
- Boiling water – 1½ cups
- Fresh parsley – 2 cups finely chopped
- Fresh mint – ½ cup chopped
- Tomatoes – 2 medium diced small
- Green onions – 3 stalks sliced thin
- Lemon juice – ¼ cup fresh
- Olive oil – ¼ cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions
Cook the Bulgur
- Place bulgur in a bowl. Pour boiling water over it. Cover and rest for ten minutes. Fluff gently with a fork.
Drain Excess Water
- Check the bulgur texture. Drain extra water using a strainer. Let it cool before mixing other ingredients.
Chop the Herbs
- Wash parsley and mint well. Dry them fully. Chop very fine for best texture and flavor.
Prepare Vegetables
- Dice tomatoes into small cubes. Slice green onions thin. Smaller pieces blend better with herbs.
Mix Everything Together
- Add bulgur, herbs, tomatoes and onions to a large bowl. Toss gently until evenly mixed.
Add Dressing
- Pour lemon juice and olive oil over the salad. Sprinkle salt and black pepper evenly.
Toss and Rest
- Mix gently until coated. Let salad rest ten minutes. This helps flavors blend beautifully.
Notes
- Use fresh herbs only for best flavor
- Chop herbs very fine for classic texture
- Let bulgur cool before mixing herbs
- Taste and adjust lemon or salt
- Use ripe tomatoes, not watery ones