Tabbouli Salad

This classic tabbouleh is a Lebanese grain salad built on bulgur wheat soaked until tender, then tossed with generous amounts of fresh parsley, mint, chopped tomatoes, scallions, lemon juice, and oil. It’s served cold on a bed of lettuce and tastes better the longer it chills.

The bulgur just needs boiling water and an hour of soaking. No cooking on the stove. The grains absorb the water and soften into a chewy, nutty base that soaks up the lemon dressing as it sits in the fridge.

Parsley is the dominant herb here, not a garnish. A full half cup gives the salad its characteristic green color and fresh, grassy flavor. The mint adds a cool, aromatic note that keeps the salad tasting bright and lively.

Kitchen Tips

• Drain the soaked bulgur thoroughly. Squeeze it in a clean towel if needed. Waterlogged bulgur makes a soggy salad.
• Use fresh mint if you can get it. Three tablespoons of fresh mint has far more impact than the dried equivalent.
• Chill for at least 2 hours before serving. The flavors need time to come together and the lemon juice needs to penetrate the bulgur.
• Chop the tomatoes just before mixing to keep them from releasing too much juice.

Variations

• Add diced cucumber for extra crunch and freshness.
• Use olive oil instead of vegetable oil for a more traditional Middle Eastern flavor.
• Stir in a can of drained chickpeas for added protein and substance.