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Cherry tabbouleh salad served in a colorful bowl, topped with fresh herbs and drizzled with olive oil.
Alyssa

Cherry Tabbouleh Salad

A refreshing salad blending bulgur, fresh cherries, and herbs, perfect for summer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salads, Sides
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1/2 cup bulgur rinsed and drained
  • 1/4 cup hot water
  • 2 tablespoons fresh squeezed lemon juice
  • 2 bunches parsley finely chopped
  • 4 scallions trimmed and thinly sliced
  • 2 tablespoons fresh mint finely chopped
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups fresh cherries pitted and halved

Method
 

  1. Place the bulgur in a large bowl. Add the hot water and stir to combine. Then stir in the lemon juice. Let stand for about 10 minutes.
  2. Add the parsley, scallions and mint to the bowl with the bulgur and stir to combine. Drizzle in the olive oil and add the salt and black pepper, stirring to combine. Fold in the cherries.
  3. The tabbouleh can be served immediately or covered and chilled in your refrigerator for several hours before serving. Leftovers can be stored in your refrigerator for 3-4 days.

Notes

This salad is best served fresh but can be stored for a few days in the fridge.