Summer Tabouleh salad

I ordered a bulgur salad at a café once that was delicious, but had almost too much going on in it. I came home inspired to create my own more balanced version. I kept the crisp vegetables, fresh herbs, and toasted cashews, and added a bright lemon dressing. It’s so good, you’ll find yourself making it all throughout the year.

Yields 6 servings

½ cup bulgur

1 cup water

4 stalks celery, diced

3 large scallions, thinly sliced

6 radishes, diced

3 Persian cucumbers, diced

⅓ cup chopped fresh parsley

⅓ cup chopped fresh mint

½ cup roasted salted cashews

3 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lemon juice (about 1½ lemons)

¾ teaspoon kosher salt

½ teaspoon finely ground black pepper

1. In a small saucepan, bring the water to a boil. Stir in the bulgur, reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Fluff with a fork and let cool completely.

   
   

2. In a large bowl, combine the cooled bulgur, celery, scallions, radishes, cucumbers, parsley, mint, and cashews.

   
   

3. Drizzle with the olive oil and lemon juice. Sprinkle with the kosher salt and black pepper.

   
   

4. Toss well until everything is evenly coated. Taste and adjust the seasoning if needed.

Recipe and styling by Yocheved Shvarzblat

Photo by Sruly Fryde

Featured in Whisk by Ami Magazine 2026