Lebanese Tabbouleh Salad (Printable)

Bright Middle Eastern salad combining parsley, bulgur, tomatoes, cucumber, and lemon-olive oil dressing.

# 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, thinly 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

# Method:

01 - Place bulgur in a small bowl, pour boiling water over it, cover, and let stand for 10 to 15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large mixing bowl, combine chopped parsley, mint, spring onions, tomatoes, and cucumber.
03 - Add the soaked bulgur to the bowl with herbs and vegetables, mixing gently to combine.
04 - Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl.
05 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's lightning-fast to prepare—literally no cooking involved, just fresh hands and a sharp knife.
  • The flavors get brighter and more alive as it sits, so it's perfect for meal prep or bringing to gatherings.
  • It tastes expensive and restaurant-quality, but costs about as much as a coffee and a sandwich.
02 -
  • Soggy salad is the quickest way to ruin tabbouleh—seed your tomatoes and don't assemble it more than a few hours ahead of time.
  • Parsley isn't a garnish here; it's the whole point, so don't be shy with it, and always use flat-leaf.
03 -
  • Squeeze your lemon juice fresh every time—the difference between bottled and fresh is the difference between a good salad and one people ask you for the recipe on.
  • Don't skip the resting time; letting everything sit for an hour allows the flavors to get to know each other and creates something richer than the sum of its parts.
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