Authentic Tabbouleh Salad
A vibrant, refreshing Middle Eastern salad bursting with fresh herbs, zesty lemon, and the perfect crunch of bulgur wheat.
Ingredients
- •1/2 cup fine bulgur wheat
- •3 bunches flat-leaf parsley (about 3 cups finely chopped)
- •1/2 cup fresh mint leaves, finely chopped
- •4 medium scallions, finely sliced
- •3 firm Roma tomatoes, finely diced
- •1/4 cup extra virgin olive oil
- •1/4 cup fresh lemon juice
- •1/2 teaspoon salt
- •1/4 teaspoon ground black pepper
Instructions
- 1
Place the fine bulgur in a small bowl and cover with cold water; let it soak for 30 minutes until tender, then drain thoroughly using a fine-mesh sieve, squeezing out any excess moisture.
- 2
While the bulgur soaks, wash the parsley and mint thoroughly, pat them completely dry, and chop them finely using a sharp knife to avoid bruising the herbs.
- 3
In a large mixing bowl, combine the prepared parsley, mint, scallions, and diced tomatoes.
- 4
Add the drained bulgur to the herb mixture.
- 5
In a small jar or bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 6
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 7
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
💡 Chef tips
- Ensure your herbs are bone-dry after washing; wet herbs will make the salad soggy and cause the dressing to slide off.
- Tabbouleh is best eaten fresh, but you can prep the ingredients ahead of time and add the dressing and salt right before serving to keep the vegetables crisp.
- If you prefer a gluten-free version, you can substitute the bulgur with cooked quinoa or cauliflower rice.
✅ How it should turn out
The finished salad should be bright green and fragrant with a zesty, herbaceous flavor profile and a satisfying, light texture.