Delicious Tabouli

Tabouli (or tabbouleh) is the bright, herbaceous Levantine salad that proves cracked wheat can be exciting. The bulgur soaks in warm water just long enough to soften without going mushy, then gets dressed with lemon juice, olive oil, and a generous handful of finely chopped parsley. The contrast between chewy grain, sharp lemon, and grassy parsley is the whole point.

Squeeze the soaked bulgur dry. Wet bulgur dilutes the dressing and gives you a soggy salad. Press it firmly between paper towels or in a clean kitchen towel until you can feel the moisture wrung out.

Use flat-leaf (Italian) parsley, not curly. Curly parsley is more decorative than flavorful, while flat-leaf has the bright, almost peppery character that defines proper tabouli. Chop it finely with a sharp knife so the leaves don’t bruise.

Mint is the optional addition that takes this from good to great. Lebanese-style tabouli typically includes both parsley and mint, with the mint adding a cooling top note that balances the lemon’s acid bite.

Let the finished salad sit for 15 minutes before serving. The bulgur continues to absorb the dressing and the flavors marry. Made too early it goes flat; served immediately the dressing hasn’t penetrated yet.

Pro Tips

• Use ripe, in-season tomatoes. The tomatoes carry a lot of the flavor here, so out-of-season cardboard tomatoes will produce a sad salad.
• Salt the chopped tomatoes lightly and let them drain for 5 minutes before adding to release excess water.
• Add the dressing just before serving for maximum freshness. The bulgur soaks up dressing aggressively if it sits too long.

Variations

• Add diced cucumber and a pinch of sumac for the more traditional Lebanese version.
• Substitute couscous for bulgur if that’s what you have. The texture is different but the flavors still work.
• Stir in ¼ cup crumbled feta for a richer Greek-leaning version.