Best 6 Cherry Tabbouleh Recipes

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Cherry tabbouleh, a delightful and refreshing Levantine salad, offers a burst of sweet and tangy flavors from succulent cherries paired with the aromatic herbs and grains of traditional tabbouleh. Originating from the Middle East, this vibrant dish features bulgur wheat, a nutty whole grain that absorbs the zesty dressing and blends seamlessly with the crisp textures of cucumber, tomato, and onion. Infused with fresh mint and parsley, cherry tabbouleh exudes a herbaceous aroma that complements the juicy sweetness of cherries. This vibrant salad makes for a perfect light meal, side dish, or vegetarian option, loaded with vitamins, minerals, and the goodness of whole grains and fresh produce.

Let's cook with our recipes!

CHERRY TABBOULEH



Cherry Tabbouleh image

Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, salads and dressings, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fine bulgur
Salt to taste
1/2 cup boiling water
1 1/4 cups finely chopped parsley, tightly packed
1/4 to ½ cup finely chopped mint, to taste, tightly packed
24 sweet cherries, such as Bing or Queen Anne, pitted and diced
2 tablespoons fresh lemon juice, more to taste
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pistachio oil
1/4 cup pistachios, lightly toasted and coarsely chopped

Steps:

  • Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
  • Transfer bulgur to a strainer and press out excess water.
  • Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
  • In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 7 grams, TransFat 0 grams

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

CAULIFLOWER "RICE" TABBOULEH



Cauliflower

This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.

Provided by Katherine Sacks

Categories     Quick and Healthy     Parsley     Green Onion/Scallion     Lemon Juice     Cucumber     Tomato     Mint     Cauliflower     Lunch     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 5 cups

Number Of Ingredients 12

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

Steps:

  • Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
  • Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
  • Do Ahead
  • Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

TABBOULEH I



Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories     Salad     Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

QUINOA TABBOULEH



Quinoa Tabbouleh image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     High Fiber     Lunch     Quinoa     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

CHERRY TABBOULEH SALAD



Cherry Tabbouleh Salad image

Make and share this Cherry Tabbouleh Salad recipe from Food.com.

Provided by dicentra

Categories     Cherries

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (5 1/4-6 ounce) package tabbouleh salad, mix
2/3 cup dried tart cherry
3 tablespoons lemon juice or 3 tablespoons lime juice
romaine lettuce leaf, if desired (optional)
1/4 cup pine nuts, toasted

Steps:

  • Prepare tabbouleh according to package directions, eliminating chopped tomatoes.
  • Stir in cherries and lemon or lime juice.
  • Refrigerate, covered, several hours or overnight. Serve on romaine lettuce leaves. Sprinkle with pine nuts just before serving.

Nutrition Facts : Calories 72.6, Fat 5.8, SaturatedFat 0.4, Sodium 1.1, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 1.5

Tips:

  • Use ripe, fresh cherries for the best flavor.
  • If you can't find fresh cherries, you can use frozen cherries that have been thawed and drained.
  • Rinse the bulgur wheat thoroughly before cooking to remove any dirt or debris.
  • Cook the bulgur wheat according to the package directions.
  • Let the bulgur wheat cool completely before adding it to the tabbouleh.
  • Use a sharp knife to chop the vegetables and herbs.
  • Add the ingredients to the tabbouleh in the order listed in the recipe.
  • Gently toss the tabbouleh to combine all of the ingredients.
  • Season the tabbouleh to taste with salt and pepper.
  • Serve the tabbouleh immediately or chill it for later.

Conclusion:

Cherry tabbouleh is a refreshing and flavorful salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of traditional tabbouleh or are looking for something new, cherry tabbouleh is sure to please.

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