A fresh and bright grain-based tabbouleh salad that comes together quickly and is full of summertime flavor. 

This bright and zingy tabbouleh salad is incredibly easy to make side dish since it can be thrown together in as little as 15 minutes!

Tabbouleh is a Middle Eastern salad typically made by combining bulghar wheat (also known as cracked wheat), cucumbers, parsley or mint, fresh tomatoes, and lemon juice.

I’m changing the traditional version of this easy to make side by adding a few “extras” that I think brighten this dish as a whole.

I included bit of fresh mint leaves alongside parsley, sweet cherry tomatoes instead of the usual diced vine tomatoes, and lime juice in place of lemon. The mint adds a freshness that blends well with peppery parsley. Cherry tomatoes lend a pop of juicy sweetness, and lime juice is brightens with less of an acid overtone than lemon.

Depending on who makes it, it can be heavy on the veggies, or mostly parsley, or be made with a majority of bulghar. It’s super customizable and comes together crazy quick.

And speaking of customizable, just because there are traditional ingredients in a tabbouleh salad, it doesn’t mean you can’t play around with it. I don’t usually add cucumbers as I’m not a huge fan, but I will toss in diced bell peppers, cooked eggplant, and grilled asparagus- namely, all the summer vegetables.

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One thing that’s always served on top of my tabbouleh salad? A big dollop of Greek yogurt.

The tang of Greek yogurt paired with the zesty herbiness of a well-seasoned tabbouleh salad creates the perfect easy-to-make side.

But what really is my fave thing about a tabbouleh is this: while it comes together quickly, the real magic lies in letting this salad sit for a while.

If you make a big batch of it and then portion it out into containers, you’re basically winning at life and meal prep. It’s a hearty and hardy salad that keeps, stored in a tightly covered container in the fridge, for up to 5 days.

Whip together this easy to make side dish for your next picnic, potluck, or meal prep session!

Ingredients:

• 1 ½ cup bulgur wheat
• ½ teaspoon table salt
• 1-pint cherry tomato
• 1-ounce fresh mint
• 1-ounce flat-leaf parsley
• ¼ cup lime juice
• Greek yogurt (to taste, for serving)

Prep Ahead:

1. Follow the instructions in the recipe to make the salad.
2. Transfer salad to a resealable container.
3. Store the prepared salad in the fridge for up to 8 days.

Make From Fresh:

1. Bring a small pot of water to a boil over high heat, then add the bulgur wheat. 
2. Boil, uncovered, for about 8-10 minutes.
3. Remove the pot from the heat and drain the water. Fluff the wheat with a fork and set it aside.
4. Slice the tomatoes in half.
5. Chop the mint and parsley.
6. In a large bowl, toss the bulgur wheat with mint, parsley, cherry tomatoes, and lime juice.
7. Season to taste with salt, if needed.
8. Serve chilled, with a dollop of Greek yogurt on top.