Tabbouleh Salad
An authentic Lebanese tabbouleh salad made with parsley, tomatoes, bulgur, and a bright lemon dressing.
1h 10m6Servings
Nutrition
146kcal
2gProtein
8gCarbs
13gFat
Ingredients
DRESSING AND BULGUR
Extra-Virgin Olive Oil
⅓ cup
Lemon Juice
3 tbsp
Salt
¼ tsp
Black Pepper
¼ tsp
Fine #1 Bulgur Wheat
¼ cup
SALAD
Fresh Curly Parsley
finely chopped (about 3 packed cups)
3 bunches
Firm Tomatoes
finely chopped
2 pieces
Green Onions
finely chopped
2 pieces
Fresh Mint
finely chopped
¼ cup
Instructions
1Prepare the Dressing and Bulgur
30m
30mWhisk Dressing
Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined.
Add Bulgur
Stir the fine bulgur into the dressing. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
2Combine Salad Ingredients
10m
10mAdd Vegetables
Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
Mix Salad
When the bulgur is plump and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined.
3Serve
Serve
Serve at room temperature or chilled from the fridge.
Tips
For the best texture, use #1 extra fine bulgur that does not require cooking.
Soaking the bulgur in the dressing infuses it with flavor and rehydrates it without watering down the salad.
Chop all the vegetables and herbs as finely as possible for an authentic presentation and texture.
Avoid using a food processor for chopping; it can wilt the parsley and ruin the salad's texture.