Tabbouleh Salad with Lemon-Garlic Dressing

Introduction

History

Tabbouleh is a traditional Middle Eastern salad that originated in the Levant region. It is typically made with bulgur wheat, tomatoes, cucumbers, parsley, mint, and a lemony dressing. The salad is popular in countries like Lebanon, Syria, and Jordan, where it is often served as part of a mezze spread or as a side dish with grilled meats.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use fine-grained cracked wheat for this recipe, as it will give the salad the perfect texture.

- Let the bulgur soak in boiling water for at least an hour to ensure that it is fully cooked and tender.

- Be sure to chop all the vegetables and herbs finely for a uniform and balanced salad.

- The longer the salad sits, the more the flavors will meld together, so it's best to let it chill in the fridge for a few hours before serving.

Serving Suggestions

Serve Tabbouleh Salad with Lemon-Garlic Dressing as a side dish with grilled chicken, lamb, or fish. It also makes a great addition to a mezze platter or as a light lunch on its own.

Cooking Techniques

The key to making a delicious Tabbouleh Salad is to let the bulgur soak in boiling water for at least an hour to ensure that it is fully cooked and tender. Be sure to chop all the vegetables and herbs finely for a uniform and balanced salad.

Ingredient Substitutions

If you don't have bulgur, you can use quinoa, couscous, or even rice as a substitute. You can also customize the vegetables and herbs in this salad based on your preferences or what you have on hand.

Make Ahead Tips

Tabbouleh Salad with Lemon-Garlic Dressing can be made ahead of time and stored in the fridge for up to 2 days. Just be sure to give it a good stir before serving to redistribute the dressing.

Presentation Ideas

Serve Tabbouleh Salad with Lemon-Garlic Dressing in a large bowl or on a platter garnished with fresh herbs and a drizzle of olive oil. You can also serve it in individual bowls or on a bed of lettuce for a more elegant presentation.

Pairing Recommendations

This salad pairs well with grilled meats, kebabs, falafel, or roasted vegetables. It also goes well with hummus, tzatziki, or baba ganoush for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftover Tabbouleh Salad with Lemon-Garlic Dressing in an airtight container in the fridge for up to 2 days. To reheat, simply let it come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Tabbouleh Salad with Lemon-Garlic Dressing contains approximately 200 calories.

Carbohydrates

Each serving of Tabbouleh Salad with Lemon-Garlic Dressing contains approximately 30 grams of carbohydrates.

Fats

Each serving of Tabbouleh Salad with Lemon-Garlic Dressing contains approximately 5 grams of fat.

Proteins

Each serving of Tabbouleh Salad with Lemon-Garlic Dressing contains approximately 6 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium from the fresh vegetables and herbs.

Alergens

This recipe contains wheat (bulgur) and may contain allergens such as gluten. It is also vegan and vegetarian-friendly.

Summary

Tabbouleh Salad with Lemon-Garlic Dressing is a nutritious and balanced dish that is low in calories and fat, but high in fiber, vitamins, and minerals.

Summary

Tabbouleh Salad with Lemon-Garlic Dressing is a light and refreshing dish that is perfect for a healthy and flavorful meal or side dish. Packed with fresh vegetables, herbs, and a zesty dressing, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, during a trip to the bustling markets of Beirut, Lebanon. I was wandering through the narrow streets, browsing through the colorful stalls filled with fresh fruits, vegetables, and spices. The air was filled with the tantalizing aromas of grilled meats, aromatic herbs, and exotic spices.

I stumbled upon a small, unassuming shop tucked away in a corner of the market. The shopkeeper, a kindly old man with a twinkle in his eye, greeted me warmly and invited me to sample some of his wares. He offered me a taste of his famous Tabbouleh Salad with Lemon-Garlic Dressing, and my taste buds were immediately transported to a culinary paradise.

The flavors were bright and vibrant, with the tartness of the lemon and the pungency of the garlic perfectly complementing the freshness of the parsley, mint, and tomatoes. I was captivated by the simplicity and elegance of the dish, and I knew that I had to learn how to make it myself.

I spent the next few weeks in Beirut, immersing myself in the local cuisine and learning the secrets of traditional Lebanese cooking. I visited markets, dined in restaurants, and even took a few cooking classes. Slowly but surely, I pieced together the recipe for Tabbouleh Salad with Lemon-Garlic Dressing, combining the knowledge I had gained from various sources into a dish that was uniquely my own.

The key to a good Tabbouleh Salad, I discovered, lies in the quality of the ingredients. The parsley must be fresh and vibrant, the mint fragrant and pungent, and the tomatoes ripe and juicy. The bulgur wheat, soaked in water until tender, adds a satisfying chewiness to the salad, while the lemon-garlic dressing provides a zesty kick that ties everything together.

To make the salad, I start by chopping the parsley and mint finely, taking care to discard any tough stems. I dice the tomatoes into small cubes, being careful to remove the seeds and excess liquid. I soak the bulgur wheat in water until it is tender, then drain it well and fluff it with a fork.

For the dressing, I mince several cloves of garlic and whisk them together with freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper. The garlic adds a sharp, spicy note to the dressing, while the lemon brightens and balances the flavors.

Finally, I toss the parsley, mint, tomatoes, and bulgur wheat together in a large bowl, drizzling the lemon-garlic dressing over the top. I gently fold everything together, making sure that each ingredient is coated with the tangy dressing.

The finished Tabbouleh Salad with Lemon-Garlic Dressing is a symphony of flavors and textures, with the freshness of the herbs and vegetables perfectly complemented by the zesty dressing. It is a dish that never fails to impress, whether served as a side dish at a summer barbecue or as a light and refreshing lunch on a hot day.

As I sit down to enjoy a bowl of Tabbouleh Salad, I can't help but smile at the memories of my time in Beirut and the journey that led me to discover this delicious recipe. It is a dish that holds a special place in my heart, a reminder of the joy of exploring new cuisines and the magic of bringing people together through food. And as I take my first bite, I am transported back to that bustling market in Beirut, surrounded by the sights, sounds, and smells of a world waiting to be discovered.

Categories

| Bulgur Recipes | Chickpea Recipes | Cucumber Recipes | Lebanese Recipes | Middle Eastern Appetizers | Red Bell Pepper Recipes | Salad Recipes | Tomato Recipes | Vegan Recipes |

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