Tipili, a Dominican Bulgur Salad adapted from traditional Tabbouleh. A simple colorful salad that is loaded with fresh herbs and citrus.
- 1 cup dry bulgur wheat
- 5 Campari Tomatoes or 2 ripe Roma tomatoes, finely diced
- 1 small red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup parsley, finely chopped
- 6 leaves of mint, finely chopped
- 2 tbsp of extra virgin olive oil
- Juice of 1 lemon
- Juice of 1 lime
- 1/2 tsp or more of salt to taste
- Add your dry bulgur to a large bowl with enough water to completely cover your bulgar and soak it for at least 2 hours to soften it. You can also cook the bulgur according to package if you need to prepared faster. Drain the bulgur really well of any excess water and set to the side to dice up and prepare the remaining vegetables and herbs.
- Add the bulgur to a bowl with the diced tomatoes, peppers and herbs.
- Top with the lemon and lime juice, oil and salt. Toss everything in the bowl well to evenly combine.
- Cover the bowl and then place in the fridge to marinate for at least 30 minutes before serving.
Finely chop your vegetables and herbs. This will ensure a uniform salad and flavor throughout your salad. It might seem tedious, but since we don’t have a long list of veggies to chop, this should still be simple to do.
Drain your bulgur of any excess water before adding to your salad bowl. After cooking, I like to place it in a large sieve to drain and cool while preparing the vegetables.
Use firm, but ripe tomatoes. You don’t want your tomatoes to be too juicy or they will make your salad too wet.
To add more protein to this salad, serve your salad with a high protein side like baked tofu or mix in 1/4 cup of hemp hearts.
Store any leftovers in an airtight container for up to 4 days in the fridge.
Keywords: tipili, tipile, Dominican Bulgur Salad, bulgur salad, Dominican Tabbouleh