Tabbouleh Salad
This tabbouleh is made with parsley, mint, tomatoes, onion, fine bulgur, salt, dried mint, lemon juice, and olive oil, with an optional peeled lemon. The recipe emphasizes chopping the parsley only once so it remains light and separate, then mixing all the ingredients and serving the tabbouleh cold. There is no cooking time because it is a salad; the chef’s most important tip is to add the salt and acidity close to serving time so the tabbouleh does not wilt.
A bright parsley salad with mint, tomato, bulgur, lemon juice, and olive oil, made as a fresh Levantine side dish.
Like a very herb-heavy grain salad.
Parsley is the main ingredient here, not a garnish. Keep the salad finely chopped, lemony, and very fresh for the best texture and flavor.
Ingredients
- parsley
- fresh mint
- tomatoes
- onion
- 1.5 teaspoons salt
- 1 teaspoon dried mint
- 2.5 tablespoons fine bulgur
- 1 cup lemon juice
- 1 cup olive oil
- parsley
- fresh mint
- tomatoes
- onion
- 1.5 teaspoons salt
- 1 teaspoon dried mint
- 2.5 tablespoons fine bulgur
- 1 cup lemon juice
- 1 cup olive oil
Instructions
- Soak the fine bulgur in a bowl with the lemon juice.
- Leave the bulgur in the soaking bowl until softened while you prepare the remaining ingredients.
- Finely chop the parsley only once on a cutting board so it stays light and separate rather than clumped together.
- Finely chop the mint leaves on a cutting board.
- Cut the tomatoes into small cubes on a cutting board.
- Finely chop the onion on a cutting board.
- Finely chop the peeled lemon on a cutting board if using.
- Mix the parsley, mint, tomatoes, onion, salt, and dried mint in the serving bowl.
- Add the bulgur soaked in lemon juice to the serving bowl.
- Add the olive oil to the serving bowl.
- Add the peeled lemon to the serving bowl if using.
- Mix the tabbouleh in the serving bowl until the ingredients are well combined.
- Serve the tabbouleh cold on a serving platter.