Lebanese Tabbouleh Salad (Printable Version)

A bright, herb-filled dish combining bulgur, fresh greens, and crisp vegetables with a zesty dressing.

# What You Need:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Place bulgur in a small bowl and pour boiling water over it. Cover and let it sit for 10 to 15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large mixing bowl, combine finely chopped parsley, mint, spring onions, diced tomatoes, and diced cucumber.
03 - Incorporate the soaked and fluffed bulgur into the bowl containing herbs and vegetables.
04 - Whisk together olive oil, lemon juice, sea salt, and black pepper in a small bowl until emulsified.
05 - Pour the dressing over the salad and toss gently to combine evenly.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes like summer in a bowl, crisp and alive in a way that makes you crave just one more bite.
  • Twenty minutes from start to table means you can impress people without sweating in the kitchen.
  • It actually gets better when you make it ahead, giving the flavors time to get to know each other.
02 -
  • Make sure your tomatoes are actually ripe and flavorful, because a mealy supermarket tomato will drag the whole salad down no matter how good everything else is.
  • Don't make this salad more than a few hours ahead if you're keeping it cold—the acid in the lemon starts breaking down the parsley and it gets a bit wilted by evening.
03 -
  • Chop your parsley and mint by hand with a sharp knife rather than a food processor, which bruises them and turns them dark and bitter.
  • If your lemon is heavy and feels full of juice when you pick it up, roll it firmly on the counter before cutting to break down the internal membranes and get more juice out of it.
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