Tabbouleh
Ingredients
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- 1/4 cup fine bulgur (#1 grind) – rinsed
- 1/2 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/4 tsp fine sea salt
- 2 cups tomatoes – small dice (~3 medium tomatos)
- 4 cups flat-leaf parsley – leaves finely chopped (thick stems discarded) (~2 n/a parsleys)
- 1/2 cup fresh mint leaves – finely chopped
- 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
- romaine lettuce – separated leaves (for serving)
Instructions
1. Rinse the bulgur in a fine-mesh sieve under cold water and shake dry.
2. In a large bowl, whisk the lemon juice, olive oil, and salt until the salt dissolves. Stir in the rinsed bulgur and let it soak to soften, 10–15 minutes.
3. Dice the tomatoes small and place them in a sieve set over a bowl to drain excess juice, 5–10 minutes.
4. While the bulgur softens, finely chop the parsley leaves (discard thick stems) and mint, and thinly slice the scallions.
5. Add the drained tomatoes, chopped parsley, chopped mint, and sliced scallions to the bowl with the bulgur and dressing.
6. Toss gently until everything is evenly coated and the herbs look glossy. Taste and adjust salt if needed.
7. Let the tabbouleh rest 10 minutes for flavors to meld. Serve cool or at room temperature, mounded on romaine lettuce leaves.
Tabbouleh is a bright, herb-forward salad from the Levant with a refreshing balance of lemon, tomatoes, and grassy herbs. The texture is light yet satisfying: finely chopped parsley and mint create a fluffy base, nubs of tender bulgur add a subtle chew, and tomatoes bring juicy sweetness. Extra-virgin olive oil rounds it out with fruitiness, while a generous squeeze of lemon makes the flavors snap.
Historically, tabbouleh is a pillar of the Levantine mezze table, especially associated with Lebanon and Syria. The dish’s name traces to the Arabic root meaning “to season,” reflecting its zesty character. Over time it spread widely across the Middle East and the broader world, evolving in proportion and technique, but the Lebanese parsley-dominant style remains the most recognized reference point.