Authentic Tabbouleh (Arab Parsley Salad)
A vibrant, refreshing Middle Eastern salad that highlights the bright, herbaceous flavor of fresh parsley balanced by zesty lemon and nutty bulgur.
Ingredients
- •2 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
- •1/2 cup fresh mint leaves, finely chopped
- •1/4 cup fine-grain bulgur wheat
- •3 medium firm tomatoes, finely diced
- •3 green onions, finely sliced
- •1/4 cup extra virgin olive oil
- •1/3 cup fresh lemon juice
- •1/2 teaspoon salt
- •1/4 teaspoon ground allspice
- •1/4 teaspoon black pepper
Instructions
- 1
Place the fine bulgur wheat in a small bowl and cover with the lemon juice. Let it soak for 30 minutes until the grains are soft and have absorbed the liquid.
- 2
Wash the parsley and mint thoroughly, then dry them completely using a salad spinner or paper towels; moisture is the enemy of a crisp salad.
- 3
Finely chop the parsley and mint using a sharp knife, taking care not to bruise the leaves, and place them in a large mixing bowl.
- 4
Add the diced tomatoes and sliced green onions to the bowl with the herbs.
- 5
Add the soaked bulgur (along with any remaining lemon juice in the bowl) to the herb mixture.
- 6
Drizzle with olive oil and season with salt, allspice, and black pepper.
- 7
Toss everything gently until well combined and serve immediately.
💡 Chef tips
- Always chop the parsley by hand with a very sharp knife rather than using a food processor to prevent the herbs from turning into a mushy paste.
- You can prepare the vegetables and soak the bulgur ahead of time, but wait to combine the ingredients and add the salt until just before serving to keep the salad crisp.
- If you are gluten-sensitive, you can substitute the bulgur with cooked quinoa, though the texture will be slightly different.
✅ How it should turn out
The finished salad should be bright green and vibrant, smelling intensely of fresh herbs and citrus, with a perfect balance of earthy grains and crisp, juicy vegetables.