Lemon Balm and Summer Veggie Tabouli Salad

Lemon Balm & Summer Veggie Tabouli

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.
Lemon Balm Summer Veggie Tabouli recipe

3.7 from 3 reviews

Lemon Balm and Summer Veggie Tabouli Salad Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 162
  • Fat: 7
  • Carbohydrates: 22
  • Fiber: 13
  • Protein: 4

Recipe type: salad
Cuisine: Middle Eastern, vegan, vegetarian
Prep time: 
Total time: 

Lemon Balm and Summer Vegetables make this tabouli salad recipe stand out. An easy lemon balm recipe.
Ingredients
  • ½ cup finely chopped lemon balm
  • 1½ cups chopped tomato
  • 2 large cloves of garlic (crushed/minced)
  • 1 small zucchini (diced)
  • 1 yellow pepper (diced)
  • ¼ cup fine diced sweet onion
  • ¾ tsp Kosher or Sea salt
  • 3 tbs fresh squeezed lemon juice
  • 2 tbs olive oil
  • ½ cup wheat bulgur
Instructions
  1. Mix the ingredients together, roughly in order of appearance. Adding the bulgur last.
  2. Cover and refrigerate a minimum of 4 hours, longer is better, but the bulgur will be tender enough to eat at that point.
Notes
*Adding some chick peas or crumbly cheese like feta or goat would make this salad into a more filling meatless meal.

Lemon Balm Summer Veggie Tabouli 1



Comments

  1. says

    Never tried Tabouli before, should really branch out and try new things, because it looks delicious.

  2. says

    This looks so incredibly fresh and delicious! I have only cooked tabouli a few times, but you’ve inspired me to give it another go.

  3. says

    I have never heard of lemon balm but just googled it ;-) I have to try this – love the beautiful colors!

  4. says

    Could you substitute Quinoa for the bulgar? I have some sitting in my pantry waiting to be used up… LOL.

  5. says

    I’ve never had a Tabouli salad before, but my husband and I are trying to incorporate more salads into our dinners, so I’ll have to bookmark this.

  6. says

    I’m going to have to share lemon balm with my husband in case he isn’t aware of it already. I really have a thing for Mediterranean food and tabouli would be great on a hot summer day!

  7. 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.

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