Tabouli Recipe

Soak bulgur

Place 1/2 cup fine bulgur in a small bowl and pour 3/4 cup hot (not boiling) water over it. Stir, cover, and let sit 10–15 minutes until tender and water is absorbed. Fluff with a fork and squeeze out any excess moisture in a fine sieve or clean kitchen towel. Let cool to room temperature.

Chop parsley

Wash parsley thoroughly and dry well (use a salad spinner or pat dry). Remove thick stems and finely chop the leaves until you have about 4 cups packed. Aim for a fine, even chop so the parsley combines well with the other ingredients.

Slice lettuce

Wash and dry the romaine leaves. Stack and roll leaves tightly, then slice crosswise into thin ribbons to yield about 2 cups. Set aside in a large mixing bowl.

Prepare tomatoes and onion

Core and halve the tomatoes, scoop out most seeds and juice, then finely dice to make about 2 cups. Finely dice 1/2 cup red onion (about 1 small/medium onion). If onion is very sharp, soak diced onion in cold water for 5 minutes and drain to mellow flavor.

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add a little more lemon or salt if desired).

Add cooled, drained bulgur (if using) to the large bowl with sliced lettuce. Add the chopped parsley, diced tomatoes (drained of excess juice), and diced onion.

Pour the dressing over the salad ingredients. Toss gently but thoroughly with a large spoon or salad tongs until everything is evenly coated. If using, add 1/4 cup chopped fresh mint and 1/2 teaspoon sumac; toss again.

Let the salad rest 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Serve chilled or at room temperature. Tabouli is best eaten within a few hours; store leftovers covered in the refrigerator up to 2 days.