Lebanese Tabbouleh Salad (Printable)

Fresh parsley, bulgur, tomatoes, and cucumber tossed in lemon-olive oil dressing for a vibrant salad.

# What You'll 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 It:

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

# Expert Advice:

01 -
  • It tastes like sunshine and comes together in less time than you'd think possible.
  • The longer it sits, the more the flavors marry into something even better than the first bite.
  • You'll feel genuinely proud serving this to people, even though it's laughably simple to make.
02 -
  • Seed your tomatoes or you'll end up with a sad, watery salad that falls apart by the time you serve it.
  • Don't chop the herbs until you're ready to use them; they start losing their vitality the moment you cut them.
  • The bulgur needs to cool before dressing, or the heat will wilt everything into submission and you'll lose the crisp texture you're after.
03 -
  • Squeeze your lemon juice fresh and don't be shy with it; acid is what makes this salad sing instead of whisper.
  • Taste the dressing on its own before adding it to the salad—it should be bright enough to make you pause, because it's about to be diluted by all those fresh vegetables.
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