Lebanese Tabbouleh Salad (Print)

A refreshing Middle Eastern salad with parsley, bulgur, tomatoes, cucumber, and lemon-olive oil dressing.

# Components:

→ 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

# Directions:

01 - Place bulgur in a small bowl and pour boiling water over it. 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, combine finely chopped parsley, mint, sliced spring onions, diced tomatoes, and diced cucumber.
03 - Add the soaked and fluffed bulgur to the bowl containing herbs and vegetables.
04 - Whisk together extra-virgin olive oil, freshly squeezed lemon juice, sea salt, and black pepper in a small bowl.
05 - Pour the dressing over the salad mixture and toss gently to combine evenly.
06 - Taste and adjust seasoning if desired. Serve chilled or at room temperature.

# Chef Secrets:

01 -
  • It's a salad that feels like a meal, not an afterthought, thanks to the satisfying chew of bulgur mixed with handfuls of fresh herbs.
  • Once you taste how the lemon juice and olive oil bring everything together, you'll stop thinking of dressing as optional.
  • This recipe comes together in under 20 minutes, making it perfect for weeknight dinners or last-minute gatherings.
  • The flavors actually improve if you let it sit for an hour, giving you one less thing to stress about when guests arrive.
02 -
  • Tabbouleh tastes best when served within a few hours of assembly because the herbs gradually lose their brightness and the vegetables soften. I learned this the hard way by making it a day ahead for a party.
  • The bulgur must be cooled completely before combining with the herbs, otherwise the warmth will wilt everything into a dull-colored mush.
  • If your cucumber releases too much water into the salad, drain it gently in a fine mesh strainer before serving, or the whole thing becomes watery.
03 -
  • If your tomatoes are watery, seed them thoroughly and let them drain in a strainer for a few minutes before adding them to the salad so you don't end up with a soggy mess.
  • Make the dressing in a small jar you can cover and shake instead of whisking by hand; this way it stays emulsified longer and you can taste it easily without dirting a whisk.
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