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Ina Garten Tabbouleh Salad

Ina Garten Tabbouleh Salad
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This isn’t your average salad—it’s a herb-forward celebration where parsley takes center stage, not just a garnish. Ina Garten’s version keeps things authentic yet approachable, soaking medium bulgur in boiling water for perfect texture, then tossing it with heaps of chopped herbs, diced veggies, and a simple lemon-olive oil vinaigrette. It serves 6-8 as a side or 4 as a main, and the flavors only get better as they mingle. Think of it as a cool, green hug for your taste buds on a hot day.

Ingredients

Scale

  • 1 cup medium bulgur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup good extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 bunch flat-leaf parsley (about 2 cups finely chopped leaves)
  • 1/2 cup fresh mint leaves, finely chopped
  • 4–5 scallions (green onions), thinly sliced
  • 1 English hothouse cucumber, seeded and diced small
  • 2 cups cherry or grape tomatoes, halved or quartered
  • Optional: A pinch more salt if needed after tasting

Instructions

  • Place the bulgur in a heatproof bowl and pour the boiling water over it; stir once, cover with a plate or plastic wrap, and let it sit for 30-45 minutes until the liquid is absorbed and grains are tender.
  • Fluff the bulgur with a fork and let it cool slightly if it’s still warm.
  • In a small bowl, whisk together the lemon juice, olive oil, 1-2 teaspoons kosher salt, and a good grind of black pepper to make the dressing.
  • Finely chop the parsley and mint (remove tough stems first), slice the scallions, dice the cucumber (seed it to avoid sogginess), and halve the tomatoes.
  • In your large bowl, combine the cooled bulgur, chopped parsley, mint, scallions, cucumber, and tomatoes.
  • Pour the dressing over everything and toss thoroughly to coat evenly.
  • Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed.
  • Let it sit at room temperature or in the fridge for at least 30 minutes (or up to a few hours) for flavors to meld before serving.

Find it online: https://inagartendishes.com/ina-garten-tabbouleh-salad/