📝 About This Recipe
This authentic Levantine salad is a vibrant celebration of fresh herbs, where emerald-green parsley takes center stage rather than the grain. Our version utilizes fine-grind bulgur wheat, an ancient parboiled grain that provides a nutty, high-protein base that perfectly absorbs the zesty lemon and premium olive oil dressing. It is a refreshing, nutrient-dense powerhouse that balances earthy tones with a bright, citrusy finish, making it the quintessential summer side or a light plant-based main.
🥗 Ingredients
The Grain Base
- 1/2 cups Fine-grind bulgur (No. 1) (rinsed and drained)
- 3/4 cups Boiling water (to soak the bulgur)
The Herb Garden
- 3 bunches Flat-leaf Italian parsley (very finely chopped, stems removed)
- 1/2 cups Fresh mint leaves (finely chopped)
- 4-5 pieces Green onions (white and light green parts, thinly sliced)
Produce and Texture
- 3 medium Roma tomatoes (firm, finely diced and seeded)
- 1/2 piece English cucumber (finely diced)
The Dressing and Seasoning
- 1/3 cups Extra virgin olive oil (use high-quality, cold-pressed oil)
- 1/4 cups Fresh lemon juice (about 2 large lemons)
- 1 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Ground allspice (for an authentic Lebanese aromatic touch)
- 1/4 teaspoon Black pepper (freshly cracked)
For Serving
- 2 heads Romaine lettuce hearts (individual leaves used as scoops)
👨🍳 Instructions
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1
Place the fine-grind bulgur in a small heat-proof bowl and pour the boiling water over it. Cover with plastic wrap or a lid and let it sit for 15-20 minutes until the water is fully absorbed and the grain is tender but still has a slight bite.
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2
While the bulgur soaks, prepare your vegetables. Dice the tomatoes finely; place them in a small colander over a bowl with a pinch of salt to drain excess liquid. This prevents the salad from becoming soggy.
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3
Wash the parsley and mint thoroughly in cold water. It is crucial to dry them completely using a salad spinner or by patting them with paper towels. Wet herbs will turn into a paste rather than a light, fluffy salad.
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4
Using a very sharp chef's knife, finely chop the parsley. Avoid using a food processor, as it bruises the leaves and releases too much moisture; you want clean, sharp cuts.
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5
Finely chop the mint leaves and the green onions. Add them to a large mixing bowl along with the chopped parsley.
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6
Fluff the soaked bulgur with a fork. If there is any excess water remaining, squeeze the bulgur through a clean kitchen towel or fine-mesh sieve to ensure it is dry.
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7
Add the fluffed bulgur, diced cucumbers, and the drained tomatoes to the large bowl with the herbs.
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8
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and ground allspice until emulsified.
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9
Pour the dressing over the salad ingredients. Use a large spoon or clean hands to gently toss everything together until the herbs and grain are evenly coated.
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10
Taste the Tabbouleh. Adjust the seasoning with more lemon juice or salt if needed; the flavor should be bright and zesty.
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11
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the bulgur to further absorb the flavors of the dressing and herb juices.
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12
Give the salad one final toss before plating. Serve chilled or at room temperature alongside fresh Romaine lettuce leaves.
💡 Chef's Tips
Always use flat-leaf parsley instead of curly parsley for a more tender texture and superior flavor. Ensure your herbs are bone-dry before chopping to prevent the salad from clumping. Don't skip the allspice; it provides the 'secret' warm depth found in traditional Middle Eastern kitchens. If you are gluten-free, substitute the bulgur with hemp seeds or cooked quinoa while maintaining the same herb-to-grain ratio. Chop the tomatoes last and drain them well to keep the salad vibrant and crisp for hours.
🍽️ Serving Suggestions
Serve inside Romaine lettuce 'boats' for a crunchy, low-carb appetizer. Pair with creamy homemade hummus and warm pita bread for a classic mezze platter. Serve as a refreshing side to grilled halloumi or roasted chickpeas. Accompany with a glass of crisp, dry white wine like a Sauvignon Blanc or a chilled Arak with water. Top with a few toasted pine nuts for an extra layer of protein and crunch.