📖 Instructions

1. Rinse the Bulgur: Place the bulgur in a fine-mesh sieve and rinse under cold water for about 1-2 minutes. This removes any excess starch and helps it cook evenly. Drain well and squeeze out any excess water using your hands or a clean kitchen towel.
2. Soak the Bulgur: Transfer the rinsed bulgur to a medium-sized bowl. Pour 1/2 cup of boiling water over the bulgur. Cover the bowl with a plate or plastic wrap and let it soak for 20-25 minutes, or until the bulgur has absorbed the water and is tender. It should appear fluffy and slightly expanded.
3. Prep the Vegetables: While the bulgur is soaking, wash all the vegetables thoroughly. Dice the tomatoes into small, bite-sized pieces. Aim for pieces that are about 1/4 inch in size. Finely dice the cucumber, removing the seeds if desired. Small, uniform pieces will ensure an even distribution of flavors in the salad.
4. Chop the Herbs: Fresh herbs are key to the vibrant flavor of Tabbouleh. Wash and dry the parsley and mint. Finely chop both herbs. You should have about 1 cup of chopped parsley and 1/2 cup of chopped mint.
5. Combine Ingredients: Once the bulgur is soaked and the vegetables and herbs are prepped, it’s time to combine everything. In a large bowl, combine the soaked bulgur, diced tomatoes, diced cucumber, chopped parsley, and chopped mint. Toss gently to combine all the ingredients evenly.
6. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt. Adjust the amount of lemon juice and salt to your liking. The dressing should be bright and tangy.
7. Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Make sure the dressing is well distributed to maximize the flavor of the Tabbouleh.
8. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the Tabbouleh enhances its refreshing taste.
9. Adjust Seasoning: Before serving, taste the Tabbouleh and adjust the seasoning if needed. Add more salt, lemon juice, or olive oil to your preference. Garnish with extra fresh parsley or mint, if desired.
10. Serve Cold: Serve the Greek Tabbouleh cold as a side dish, appetizer, or light meal. It pairs well with grilled meats, fish, or falafel. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time!