Greek & Mediterranean · Free
Fresh Lebanese Tabbouleh Salad
A vibrant, parsley-forward salad brightened with lemon, tomato, and just a little bulgur. Light, herbaceous, and refreshing, it is the perfect Mediterranean side.
****+
Prep 25 min · Cook 0 min
Method
Place the fine bulgur in a bowl and cover it with the lemon juice plus 2 tablespoons of water, then let it sit for 15 to 20 minutes to soften and absorb the liquid.
While the bulgur soaks, wash and thoroughly dry the parsley, because wet herbs will make the salad soggy.
Finely chop the parsley and mint; the finer you chop, the more authentic and delicate the tabbouleh will be, so take your time.
Finely dice the tomatoes, and if they are very juicy, drain off some of the excess liquid so the salad does not turn watery.
Thinly slice the green onions, using both the white and green parts.
In a large bowl, combine the softened bulgur, chopped parsley and mint, diced tomatoes, and green onions.
In a small cup, whisk together the olive oil, salt, pepper, and allspice if using.
Pour the dressing over the salad and toss gently until everything is evenly coated and glossy.
Taste and adjust with more salt or lemon juice; tabbouleh should taste bright, fresh, and lemony.
For the best flavor, let the salad rest for 15 to 20 minutes so the bulgur absorbs the dressing and the flavors marry, then serve chilled or at room temperature.
Chef's tips
- Tabbouleh is a parsley salad with a little bulgur, not the other way around, so keep the herb quantity generous and the grain light.
- Use fine-grade bulgur, which softens by simply soaking; coarse bulgur stays crunchy and needs cooking.
- Dry the parsley completely after washing, as any clinging water will dilute the dressing and dull the flavor.
Cooking times vary by equipment -- cook to temperature and to taste.
