📝 About This Recipe
This authentic Lebanese Tabbouleh is a vibrant celebration of fresh parsley, crisp vegetables, and zesty lemon. Unlike Western versions that focus on grain, this traditional recipe treats the herbs as the star, resulting in a refreshing, nutrient-dense salad that cleanses the palate. It is the perfect light lunch or centerpiece for a Mediterranean mezze spread, offering a bright acidity that balances perfectly with nutty olive oil.
🥗 Ingredients
The Grains
- 1/4 cup Fine Bulgur (No. 1) (rinsed and drained)
- 2 tablespoons Fresh Tomato Juice (squeezed from the chopped tomatoes to soften the grain)
The Greenery
- 3 bunches Flat-leaf Italian Parsley (very finely chopped, stems removed)
- 1/2 cup Fresh Mint (finely chopped leaves only)
- 4-5 stalks Green Onions (white and green parts, finely sliced)
Vegetables and Seasoning
- 3 medium Firm Roma Tomatoes (finely diced, seeds removed)
- 1/3 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Lebanese Seven Spice or Allspice (for a subtle warm undertone)
- 8-10 pieces Romaine Lettuce leaves (for serving/scooping)
👨🍳 Instructions
-
1
Begin by washing the fine bulgur in a fine-mesh sieve under cold water until the water runs clear. Drain thoroughly.
-
2
Place the drained bulgur in a small bowl and toss with 2 tablespoons of juice from your chopped tomatoes and a splash of lemon juice. This allows the grain to soften and absorb flavor without becoming mushy.
-
3
Wash the parsley and mint thoroughly in cold water. It is crucial that the herbs are completely dry before chopping; use a salad spinner or pat them dry with a clean kitchen towel.
-
4
Finely dice the tomatoes. Place them in a colander over a bowl for 5 minutes to catch the excess juice (which you used for the bulgur in step 2).
-
5
Using a very sharp chef's knife, bunch the parsley together and chop it as finely as possible. Avoid using a food processor, as it will bruise the leaves and make the salad soggy.
-
6
Finely chop the mint leaves and the green onions. Ensure the pieces are uniform and small to integrate well with the parsley.
-
7
In a large mixing bowl, combine the finely chopped parsley, mint, and green onions.
-
8
Add the diced tomatoes and the softened bulgur to the herb mixture.
-
9
In a separate small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and the Seven Spice/allspice.
-
10
Pour the dressing over the salad just before you are ready to serve to maintain the crispness of the vegetables.
-
11
Toss the salad gently with two large spoons until the dressing is evenly distributed and the bulgur is well-incorporated.
-
12
Taste and adjust the seasoning, adding more lemon juice or salt if necessary for that signature 'zing'.
-
13
Arrange the Romaine lettuce leaves on a platter and mound the Tabbouleh in the center or into individual bowls.
💡 Chef's Tips
Use only flat-leaf parsley; curly parsley has a coarse texture that doesn't work for authentic Tabbouleh. Never use a food processor to chop your herbs; the hand-chopping technique prevents the herbs from oxidizing and releasing too much water. Ensure your herbs are bone-dry before chopping to prevent the salad from becoming a paste. If you are gluten-free, you can substitute the bulgur with hemp seeds or finely chopped cauliflower rice. Let the salad sit for 10 minutes after dressing so the flavors can meld, but serve within the hour for peak freshness.
🍽️ Serving Suggestions
Serve with crisp Romaine lettuce hearts to use as edible scoops. Pair with a side of creamy homemade hummus and warm pita bread. Serve alongside grilled chicken tawook or lamb kabobs for a full lunch entrée. Enjoy with a glass of chilled Arak or a sparkling lemon-mint cooler. Add a few crumbles of feta cheese on top if you desire a salty, creamy contrast.