Tabbouleh Salad
A vibrant, refreshing Middle Eastern herb and bulgur salad bursting with bright lemon, fresh mint, and juicy tomatoes.
Ingredients
- •1/2 cup fine bulgur wheat (90g)
- •3 bunches flat-leaf parsley, finely chopped (about 3 cups packed)
- •1 bunch fresh mint, leaves only, finely chopped (about 1 cup packed)
- •4 ripe plum tomatoes, finely diced
- •4 scallions (green onions), thinly sliced
- •1/3 cup extra-virgin olive oil
- •1/4 cup freshly squeezed lemon juice
- •1 teaspoon salt
- •1/2 teaspoon ground allspice or black pepper
Instructions
- 1
Place the fine bulgur wheat in a medium bowl, cover with warm water by about one inch, and let it soak for 20 minutes until tender, then drain thoroughly using a fine-mesh strainer and gently squeeze out any excess moisture.
- 2
Wash the parsley and mint thoroughly, dry them completely with a salad spinner or paper towels, and chop them as finely as possible without bruising the leaves.
- 3
In a large serving bowl, combine the drained bulgur, chopped parsley, mint, diced tomatoes, and sliced scallions.
- 4
In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, salt, and allspice until well emulsified.
- 5
Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
- 6
Taste and adjust the seasoning with more salt or lemon juice if needed, then let the salad rest at room temperature for 15 minutes before serving to allow the flavors to meld.
💡 Chef tips
- Make sure to dry your herbs completely after washing to prevent the salad from becoming soggy.
- For the best texture and flavor, focus on finely mincing the vegetables and herbs rather than just chopping them coarsely.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed on the day it is made.
✅ How it should turn out
The finished tabbouleh should look brightly green and colorful, smell intensely fragrant with fresh mint and citrus, and taste wonderfully crisp, tart, and herbaceous.