Tabbouleh (also spelled tabouli) is basically parsley salad. It’s a salad made up of parsley, tomatoes, cucumber, red onions, and mint – all finely chopped and tossed with lemon juice!
Tabbouleh salad is probably the most popular Mediterranean salad and is becoming mainstream in American grocery stores all over the country and the world, which is super cool!
Original Tabbouleh salad is made with bulgur wheat, however, I eliminated it due to eating a mostly gluten-free diet.
- 1 bunch Parsley Flat Leaf finely chopped
- 2 medium Tomatoes diced
- 1/4 cup Red Onion finely chopped
- 1 medium Garden Cucumber seeded, and diced
- 8-10 leaves Fresh Mint finely chopped
- 1-2 Lemons fresh squeezed
- Redmond's Sea Salt to taste
- Fresh Ground Black Pepper to taste
- Rinse parsley and dry with a paper towel. Cut off the thick stems, roughly the bottom 2 inches. Then, finely chop the parsley and remaining stems. You can do this by hand, or use a food processor. I do it by hand. Transfer to a mixing bowl.
- Dice cucumber and tomatoes, add to the bowl of parsley.
- Finely chop the red onion and fresh mint and add to the bowl.
- Add the juice of one lemon, then salt and pepper to taste. Mix well. If you want more lemon, add it. I love lemon so I usually add at least 1 1/2 lemon to mine.