📝 About This Recipe
A cornerstone of Levantine cuisine, this authentic Tabbouleh is a refreshing celebration of flat-leaf parsley and cooling mint, rather than a heavy grain salad. Tiny pearls of fine bulgur soak up the bright, zesty juices of hand-chopped tomatoes and premium extra virgin olive oil for a nutritional powerhouse. It is the perfect balance of earthy, citrusy, and herbaceous notes that brings a burst of Middle Eastern sunshine to any table.
🥗 Ingredients
The Grains
- 1/4 cup Fine Bulgur (No. 1) (extra fine variety is essential for texture)
- 2 tablespoons Lemon Juice (freshly squeezed; used to soften the bulgur)
The Herbs and Vegetables
- 3 large bunches Fresh Flat-Leaf Parsley (stems removed, washed and thoroughly dried)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 3-4 medium Firm Roma Tomatoes (seeded and finely diced)
- 4-5 stalks Green Onions (Scallions) (white and light green parts only, finely minced)
- 1/2 cup English Cucumber (optional; peeled and very finely diced)
The Dressing and Seasoning
- 1/3 cup Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 1/4 cup Fresh Lemon Juice (adjust to taste for desired acidity)
- 1/4 teaspoon Allspice (provides a subtle, authentic warmth)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 head Romaine Lettuce Hearts (used as edible scoops)
👨🍳 Instructions
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1
Begin by rinsing the fine bulgur in a fine-mesh sieve under cold water until the water runs clear. Drain thoroughly.
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2
Place the bulgur in a small bowl and toss with 2 tablespoons of lemon juice. Let it sit for about 15-20 minutes; the grains will soften by absorbing the juice rather than being boiled, preserving their texture.
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3
Wash your parsley and mint thoroughly in cold water. This is crucial: dry the herbs completely using a salad spinner or by patting them with paper towels. Wet herbs will result in a soggy salad.
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4
Using a very sharp chef's knife, bunch the parsley together and shave it into incredibly fine ribbons. Avoid using a food processor, as it will bruise the leaves and turn them into a paste.
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5
Finely mince the fresh mint leaves and add them to the large mixing bowl with the parsley.
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6
Dice the tomatoes into very small, uniform cubes (about 1/4 inch). Place the diced tomatoes in a colander for 5 minutes to drain excess liquid before adding them to the herbs.
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7
Finely mince the green onions and add them to the herb and tomato mixture.
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8
In a small jar or bowl, whisk together the extra virgin olive oil, remaining 1/4 cup lemon juice, allspice, salt, and black pepper until emulsified.
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9
Fluff the softened bulgur with a fork. It should be tender but still have a slight bite (al dente).
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10
Add the bulgur to the large bowl of greens and vegetables. Pour the dressing over the ingredients.
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11
Gently toss the salad using two large spoons until everything is evenly coated. Do not over-mix, or the parsley will lose its volume.
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12
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the sweetness of your tomatoes.
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13
Cover and let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the bulgur to absorb the flavors of the dressing and vegetable juices.
💡 Chef's Tips
Always use Flat-Leaf (Italian) parsley; curly parsley is too tough and lacks the depth of flavor required for this dish. The secret to a great Tabbouleh is the ratio—it should be a green salad with dots of bulgur, not a grain salad with specks of green. Ensure your knife is razor-sharp to slice through the herbs cleanly; a dull knife will crush the parsley and cause it to wilt and turn black quickly. If your tomatoes are particularly juicy, seeding them is mandatory to prevent the salad from becoming a soup. For a gluten-free version, substitute the bulgur with hemp seeds or finely riced cauliflower.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves used as natural spoons for an authentic experience. Pair with a side of creamy hummus and warm pita bread for a classic Mezze platter. Serve alongside grilled lamb kebabs or lemon-garlic chicken tawook. Accompany with a glass of chilled Arak or a crisp, dry Sauvignon Blanc. Top with a few crumbles of salty feta cheese if you desire a non-traditional creamy contrast.