Lebanese Tabbouleh
Lebanese tabbouleh is a vibrant herb-forward salad bursting with fresh flat-leaf parsley, mint, ripe tomatoes, and a bright lemon dressing. Unlike many Western adaptations, the authentic version features very little bulgur, making the parsley the true star of the dish.
A refreshing and herb-packed Lebanese parsley salad with lemon and fine bulgur.
Nutrition per serving
Ingredients
salad
dressing
Instructions
Soak the bulgur
Place the fine bulgur wheat in a small bowl and pour just enough cold water over it to cover. Let it soak for 10 minutes until softened, then drain any excess water and set aside. The bulgur should be tender but not mushy.
Prepare the vegetables
Finely chop the flat-leaf parsley and fresh mint, discarding the thick stems. Dice the tomatoes into very small pieces and place them in a large mixing bowl. The finer the chop on the herbs, the more authentic and delicious the final result will be.
Combine the ingredients
Add the soaked bulgur to the bowl with the tomatoes, chopped parsley, and mint. Drizzle the extra virgin olive oil and fresh lemon juice over everything. Season generously with salt and toss the salad gently to combine all the ingredients evenly.
Rest and serve
Allow the tabbouleh to rest for 5 minutes before serving so the flavors can meld together. Taste and adjust lemon juice or salt as needed. Serve as part of a mezze spread alongside warm pita bread or crisp romaine lettuce leaves.
Substitutions
Common mistakes
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