This delicious Spring Strawberry & Cucumber Tabbouleh Salad is a twist on traditional tabbouleh. This spring-inspired version is made with lots of fresh ingredients, including strawberries, cucumbers, & cilantro!
Thank you, Success Rice, for sponsoring this post. As always, all thoughts and opinions are truly my own.
Spring is quickly approaching which means that it’s time for some refreshing recipes, such as this Spring Strawberry & Cucumber Tabbouleh Salad! It’s so fresh and so easy to put together. It’s literally the best spring salad, in my opinion. When those temperatures warm up, this salad will always be my go-to side dish or quick lunch.
So, What is Tabbouleh?
Tabbouleh (also spelled tabouli) is traditionally a Levantine salad composed of finely chopped herbs, tomatoes, onion, bulgur or some sort of grain. These ingredients are usually seasoned with olive oil, lemon juice, and a dash of salt and pepper.
As you can tell, my version is a little bit different from the original but still consists of some of those traditional tabbouleh flavors. Instead of bulgur, I decided to use Success Basmati Rice. I love using Success Rice because it’s so simple to make and it takes all the guesswork out of making rice. Just drop in the bag, let it cook for 10 minutes, and rice comes out soft and fluffy every time.
The Basmati Rice is great in this recipe because it contains a subtle, nutty flavor and a unique texture. It pairs well with any dish – especially this Strawberry Tabbouleh Salad.
How to Make Strawberry Cucumber Tabbouleh Salad
For this Spring Strawberry & Cucumber Tabbouleh Salad you’ll need:
- Success Basmati Rice
- Red onions
- Fresh cilantro
- Fresh parsley
- Lemon juice
- Red wine vinegar
- Olive oil
- Salt & pepper
What I love about this strawberry tabbouleh recipe is you really only need to cook one thing, which is the Success Basmati Rice—the rest is just assembly. Here’s how to bring everything together:
Start by cooking the Success Basmati Rice per the package instructions and transfer to a large bowl. Let cool for about 10 minutes.
Next, add in the strawberries, cucumber, onions, cilantro, parsley, lemon juice, red wine vinegar, and olive oil. Toss the ingredients together and season with salt & pepper to taste. Place in the fridge for about 30 minutes before serving and enjoy!
DID YOU MAKE THIS RECIPE?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.
Spring Strawberry & Cucumber Tabbouleh Salad
- 2 bags Success Basmati Rice
- 2 cups strawberries sliced
- 1 cucumber chopped
- ¼ cup diced red onions
- 1/3 cup fresh cilantro chopped
- 1/3 cup fresh parsley chopped
- Juice from 1 lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt & pepper to taste
Cook the Success Basmati Rice per the package instructions and transfer to a large bowl. Let cool for about 10 minutes.
Next, add in the strawberries, cucumber, onions, cilantro, parsley, lemon juice, red wine vinegar, and olive oil. Toss the ingredients together and season with salt & pepper to taste.
Place in the fridge for about 30 minutes before serving and enjoy!
Kimberly Drier says
Sounds may give this a try for our Easter dinner
Definitely give it a try!!