English Cucumber Tabbouleh
6 servings
20 minutes
Tabbouleh with English cucumbers is a light and refreshing salad rooted in Arabic cuisine. Its base is bulgur, which absorbs the aroma of lemon juice and olive oil beautifully. The addition of juicy tomatoes and crunchy English cucumbers balances and refreshes the flavor. Herbs like parsley, mint, and green onions add freshness and aromatic depth to the dish. Historically, tabbouleh was popular in the Levant and considered a symbol of hospitality. It can be eaten as a standalone dish or as a side to meat and fish. With its high nutritional value and lightness, tabbouleh is perfect for summer days and light lunches.
1
Put bulgur in a bowl, pour 500 ml of water, and let it sit for one and a half hours.
- Bulgur: 130 g
2
Cut the tomatoes in half, squeeze to remove excess seeds, and dice into 1 cm cubes. Cut the cucumber in half, scoop out the seeds with a teaspoon, and also dice into 1 cm cubes.
- Tomatoes: 3 pieces
- English (hothouse) cucumbers: 1 piece
3
In a bowl, mix one and a half teaspoons of salt and lemon juice until smooth. Carefully add both types of olive oil and slowly whisk.
- Salt: 1.5 teaspoon
- Lemon juice: 4 tablespoons
- Olive oil: 3 tablespoons
- Extra virgin olive oil: 1 tablespoon
4
Drain the water from the bulgur, squeeze it by hand, place it on a towel, and let it dry for 30 minutes.
5
Put bulgur in a bowl, add tomato, cucumber, finely chopped green onion, parsley, and mint, and mix.
- Bulgur: 130 g
- Tomatoes: 3 pieces
- English (hothouse) cucumbers: 1 piece
- Spring onion: 4 stems
- Flat-leaf (Italian) parsley: 120 g
- Fresh mint: 25 g
6
Pour the salad with dressing and mix again.
- Lemon juice: 4 tablespoons
- Olive oil: 3 tablespoons
- Extra virgin olive oil: 1 tablespoon
- Salt: 1.5 teaspoon