The best? What a bratty title. I always think it’s super snobby when someone names a recipe “the best” of anything but sometimes it really is true. Sometimes your aunt’s guacamole is magical and has this one weird and unexpected ingredient that really does make it the best. Sometimes your grandmama really does know the secret to perfect carrot cake. Sometimes it’s valid. This situation here is sort of the best tabbouleh salad I’ve ever had. Like, ever. So here we are with this super pretentious recipe title. I’m sorry…but only a little sorry.
I really love normal tabbouleh salads and I really, really love fattousch salads, so I figured I’d give this tabbouleh salad fattoush-like qualities. Did I just make sense? That was a long sentence.
My favorite thing about fattousch salads? The salad dressing and the crispy pita bits. Both are so important and amazing. They basically make the salad.
I love normal tabbouleh salad just fine but it needed a bit of a makeover. Or actually, it didn’t need a makeover; it’s just a lil’ better with a bit of a makeover. A salad makeover.
I like this salad with a side of hummus and that yogurt soda I keep telling myself I should like.
The Best Tabbouleh SaladPrint
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon sumac
- 1 lemon
- Olive oil
- 3/4 cup bulgar, try to find "fine bulgar," if you can
- 1 1/2 cups water
- 1 1/2 cup diced Persian cucumbers
- 1 cup halved cherry tomatoes
- 1/4 cup minced fresh Italian parsley
- 3 tablespoons minced fresh mint
- 3 green onions, tops and bottoms discarded and thinly sliced
- 1 cup cubed feta, 2 ounces
- Handful pita chips, broken up
- In a small bowl, combine the olive oil, red wine vinegar, minced garlic, sumac and juice from 1 lemon. Salt and pepper to taste. (I added about 1 1/2 teaspoons salt and a few pinches of pepper.) Set aside.
- Place a medium saucepan over medium heat. Add a few teaspoons of oil and when hot, add the bulgar; stirring it frequently, toast it for 1-2 minutes. To the bulgar, add 1 1/2 cups water and 1/2 teaspoon salt. Cook for 10 minutes, or until the water is evaporated and tender. Fluff with a fork and set aside; cool to room temperature.