Tart Cherry Tabbouleh Recipe

Bulgur wheat: A quick-cooking cracked wheat that adds a chewy texture and nutty flavor.

Parsley: Fresh parsley gives the dish a bright, herbaceous taste.

Mint: Adds a cool, refreshing note that balances the sweetness of the cherries.

Tart cherries: These bring a tangy and slightly sweet flavor that makes this tabbouleh unique.

Cucumber: Adds crunch and freshness to the salad.

Olive oil: A smooth, fruity oil that helps bring all the flavors together.

Lemon juice: Freshly squeezed lemon juice adds a zesty brightness.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a gentle heat and depth.

One of the most important steps in this Tart Cherry Tabbouleh Recipe is mixing the dressing with the bulgur wheat and fresh ingredients. Here’s a simple way to do it so everything tastes just right and looks beautiful.

First, pour the olive oil, lemon juice, salt, and pepper into a small bowl. Use a fork or a small whisk to stir them together. Whisking means moving the fork or whisk quickly in a circular motion until the oil and lemon juice blend into a smooth dressing. This helps the flavors mix well instead of sitting separate.

Next, slowly pour the dressing over the bowl with the bulgur wheat, parsley, mint, tart cherries, and cucumber. Don’t dump it all at once—pouring slowly helps you control how much you add and keeps the salad from getting soggy.

Now, gently toss everything together. You can use two big spoons or clean hands to lift and mix the ingredients. The goal is to coat every bit of bulgur and veggies with the dressing without smashing the cherries or bruising the herbs. Tossing carefully keeps the salad fresh and colorful.

Doing this step well makes the tabbouleh taste bright and balanced because the lemon juice and olive oil get evenly spread. If you don’t mix the dressing properly, some bites might be too salty or dry.

When I first made this salad, I poured the dressing too fast and ended up with a soggy mess. Now, I always whisk first and pour slowly—it’s a small trick that makes a big difference. Plus, letting the salad sit for 15 minutes after mixing helps the flavors come together even more, which is totally worth the wait!

• bulgur wheat - Substitute with quinoa: Quinoa has a similar texture and is also a good source of protein and fiber.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• fresh mint - Substitute with basil: Basil offers a different but complementary fresh flavor to the dish.

• tart cherries - Substitute with dried cranberries: Dried cranberries provide a similar tartness and sweetness.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar texture and mild flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• To keep your tart cherry tabbouleh fresh, store it in an airtight container. This will help maintain the crispness of the cucumber and the vibrant flavors of the parsley and mint.
• Place the container in the refrigerator. The tabbouleh will stay fresh for up to 3 days, making it a perfect make-ahead dish for busy weeks.
• If you plan to store the tabbouleh for longer, consider keeping the dressing separate. Mix the olive oil and lemon juice dressing with the salad just before serving to prevent the bulgur wheat from becoming too soggy.
• For freezing, portion the tabbouleh into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn and preserve the freshness of the tart cherries and cucumber.
• Label each container with the date to keep track of its freshness. Frozen tabbouleh can be stored for up to 1 month.
• When ready to enjoy, thaw the tabbouleh in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave, but be cautious to avoid overheating.
• Once thawed, give the tabbouleh a good stir. You might need to add a bit more lemon juice or olive oil to refresh the flavors.
• Remember, while freezing can alter the texture of some ingredients, the bulgur wheat and herbs generally hold up well, making this a versatile and convenient dish to have on hand.

• For a quick and easy method, place the Tart Cherry Tabbouleh in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more gentle reheating process, use a stovetop method. Transfer the tabbouleh to a non-stick skillet. Add a splash of olive oil or a few drops of water to prevent sticking. Warm over low heat, stirring occasionally, until heated through.

• For those who enjoy a slightly crisp texture, spread the tabbouleh evenly on a baking sheet. Preheat your oven to 300°F (150°C). Cover the baking sheet with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until warmed to your liking.

• If you have a steamer, this method can help retain the freshness of the vegetables and herbs. Place the tabbouleh in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes, or until heated through.

• For a refreshing twist, consider serving the Tart Cherry Tabbouleh cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come alive without the need for reheating.

• Large mixing bowl: to combine the cooked bulgur wheat, parsley, mint, tart cherries, and cucumber.

• Small bowl: to whisk together the olive oil, lemon juice, salt, and black pepper.

• Whisk: to mix the dressing ingredients thoroughly.

• Chef's knife: to finely chop the parsley, mint, and cucumber, and to halve the tart cherries.

• Cutting board: to provide a stable surface for chopping the ingredients.

• Measuring cups: to measure out the bulgur wheat, parsley, mint, tart cherries, and cucumber.

• Measuring spoons: to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: to toss the tabbouleh and serve it.

Pre-chop ingredients: Prepare the parsley, mint, and cucumber in advance and store them in airtight containers in the fridge.

Use pre-cooked bulgur: Purchase pre-cooked bulgur wheat or cook it in bulk and freeze portions for quick use.

Ready-made dressing: Mix the olive oil, lemon juice, salt, and black pepper ahead of time and store it in a jar.

Quick cherry prep: Use a cherry pitter to speed up the process of pitting and halving the tart cherries.

Batch cooking: Make a larger batch of tabbouleh and store it in the fridge for up to three days for easy meals.