This Lemon Balm and Summer Veggie Tabouli recipe is one great way to use up some of that Lemon Balm you have taking over your garden. Don't curse it's abundance. Eat it!Lemon balm is a vastly under used herb in my opinion, which is a shame since many have this prolific plant in their gardens. The herb has a pleasant lemony scent, and to me it tastes like an extremely mild version of oregano (like 10x milder). Lemon Balm is also said to have a natural calming effect on humans, which in our high anxiety society is certainly a beneficial attribute. I just had a small cup of this tabouli and must say I feel rather pleasantly relaxed.
I've shared Lemon Balm recipes a few times in the past, and I'm sure it will make an appearance again here before the summer ends. I also have a lot of easy vegetarian and bulgur recipes too, if that is what you are looking for today.
Serve this summer salad with simple dishes such as Blackened Salmon or Mediterranean Chicken Wraps. It would also be nice on a mezze platter with hummus, marinated labneh balls, pita bread and grilled vegetables. A summer cocktail or fruity iced tea would be good beverage choices.
Lemon Balm and Summer Veggie Tabouli Salad Recipe
Ingredients
- ½ cup lemon balm finely chopped
- 1 ½ cups tomato chopped
- 2 cloves garlic crushed/minced
- 1 zucchini diced
- 1 yellow pepper diced
- ¼ cup sweet onion fine diced
- ¾ teaspoon Kosher or Sea salt
- 3 tbs lemon juice fresh squeezed
- 2 tbs olive oil
- ½ cup wheat bulgur
Instructions
- Mix the ingredients together, roughly in order of appearance. Adding the bulgur last.
- Cover and refrigerate a minimum of 4 hours, longer is better, but the bulgur will be tender enough to eat at that point.
Jenn- The Rebel Chick says
This looks delicious.
LyndaS says
That looks good - love the variety of colors.
Shell Feis says
I love the seasonal produce!
Veronica says
Super silly question.... are you supposed to put un-cooked bulgur (or quinoa?) in the mixture, and then it gets tender while being refrigerated? Or do you cook the bulgur first? This sounds delicious, and I have all of the ingredients on hand! Thanks!
Robin Gagnon says
Only use bulgur and put it in dry. It will absorb the liquids in the mixture. Bulgur is cooked wheat which is then dried and cracked. This is why it doesn't need to be cooked... other grains would not be an equivalent substitution.
Lolo says
I am not sure if I ever had tabouli.
Toni says
I love traditional tabouli, so I will have to give this a try!! It looks so good.
HilLesha says
I need to try this sometime. 🙂