📝 About This Recipe
A cornerstone of Levantine cuisine, this authentic Tabbouleh is a refreshing herb-forward salad that prioritizes vibrant greenery over grain. Finely chopped flat-leaf parsley and mint are tossed with tender bulgur wheat, sun-ripened tomatoes, and a zesty lemon-olive oil dressing. It is a cooling, aromatic masterpiece that perfectly balances earthy, citrusy, and savory notes for an unforgettable Mediterranean side dish.
🥗 Ingredients
The Grain Base
- 1/2 cup Fine Bulgur Wheat (No. 1) (rinsed and drained)
- 1/2 cup Boiling water (to soften the bulgur)
- 1/4 teaspoon Salt (for the soaking water)
Fresh Produce
- 3 large bunches Flat-leaf Italian parsley (thoroughly dried and stems removed)
- 1 large bunch Fresh mint leaves (about 1/2 cup finely chopped)
- 4 medium Firm Roma tomatoes (finely diced and seeded)
- 5-6 stalks Green onions (white and green parts, finely sliced)
- 1/2 piece English cucumber (finely diced (optional for crunch))
The Dressing
- 1/3 cup Extra virgin olive oil (use a high-quality, fruity oil)
- 1/2 cup Freshly squeezed lemon juice (about 2-3 large lemons)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Ground black pepper (freshly cracked)
- 1/4 teaspoon Ground allspice (a traditional Lebanese touch)
For Serving
- 1-2 heads Romaine lettuce hearts (leaves separated for scooping)
- 4-6 pieces Lemon wedges (for garnish)
👨🍳 Instructions
-
1
Place the fine bulgur in a small heat-proof bowl. Pour the boiling water and 1/4 teaspoon of salt over it, cover with plastic wrap, and let it sit for 15-20 minutes until the water is fully absorbed and the grain is tender.
-
2
While the bulgur soaks, wash the parsley and mint bunches thoroughly. It is crucial to dry them completely using a salad spinner or by patting them with paper towels; wet herbs will result in a soggy salad.
-
3
Finely dice the Roma tomatoes. Place them in a fine-mesh sieve over a bowl for 10 minutes to drain excess juice. This ensures the salad stays crisp and doesn't become watery.
-
4
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 turn the salad into a paste.
-
5
Remove the mint leaves from the stems and chop them finely. Mix the chopped mint with the parsley in a large mixing bowl.
-
6
Finely slice the green onions and dice the cucumber (if using) into small, uniform cubes, then add them to the herb mixture.
-
7
In a separate small jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and allspice until well emulsified.
-
8
Once the bulgur is ready, fluff it with a fork. If there is any excess water (though unlikely with these measurements), squeeze it out with your hands before adding the grain to the herb bowl.
-
9
Add the drained diced tomatoes to the large bowl with the herbs and bulgur.
-
10
Pour the dressing over the salad and toss gently with two large spoons until every leaf is lightly coated and the ingredients are evenly distributed.
-
11
Taste the Tabbouleh. Authentic Tabbouleh should be quite zesty; add more lemon juice or salt if needed to make the flavors pop.
-
12
Cover and refrigerate the salad for at least 30 minutes before serving. This 'resting time' allows the bulgur to further absorb the lemon juice and the flavors to meld beautifully.
-
13
Transfer to a serving platter and garnish with lemon wedges. Serve chilled with fresh Romaine lettuce leaves used as natural scoops.
💡 Chef's Tips
Always use 'Fine' bulgur (No. 1) for Tabbouleh; coarse bulgur will be too crunchy and won't integrate properly. The most important secret is drying your herbs perfectly before chopping to keep the salad light and fluffy. Always chop your herbs by hand with a sharp knife; a dull knife or a machine will cause the parsley to wilt and lose its vibrant green color. If your tomatoes are very juicy, seeding them is mandatory to prevent a puddle at the bottom of the bowl. For a gluten-free version, you can substitute the bulgur with hemp seeds or finely riced cauliflower.
🍽️ Serving Suggestions
Serve as part of a mezze spread alongside creamy hummus, baba ganoush, and warm pita bread. Pairs beautifully as a zesty side dish for grilled chicken tawook or lamb kabobs. Use the salad as a refreshing topping for falafel wraps or gyro sandwiches. Serve with a chilled glass of Arak or a crisp, dry white wine like Sauvignon Blanc. Accompany with crispy fried halloumi cheese for a delightful vegetarian lunch.