Tabbouleh Recipe

Hydrate bulgur

Place 3/4 cup fine bulgur in a small heatproof bowl. Pour 3/4 cup boiling water over the bulgur, stir, cover with a plate or plastic wrap and let sit for 15 minutes until tender but not mushy. Fluff with a fork and spread on a plate to cool to room temperature; squeeze any excess moisture gently with the back of a spoon or a clean cloth if needed.

Prepare herbs

While bulgur hydrates, remove large stems from parsley and mint. Stack parsley leaves, roll tightly and slice very thin (chiffonade), then chop once or twice to create fine pieces. Finely chop mint leaves. Measure 3 cups packed chopped parsley and 1/2 cup chopped mint. Transfer to a large mixing bowl.

Prep vegetables

Core tomatoes, remove seeds and juices by cutting and scooping, then finely dice into small uniform pieces (about 1/4 inch). If using cucumber, halve lengthwise, scoop seeds, and finely dice. Mince the red onion or scallions very finely. Add diced tomatoes, cucumber, and minced onion to the bowl with parsley and mint.

Combine bulgur and vegetables

Add the cooled, fluffed bulgur to the herb-vegetable mixture. Toss gently to distribute the bulgur evenly among the herbs and vegetables so flavors will marry throughout the salad.

In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper until emulsified. Taste and adjust seasoning — it should be bright, lemon-forward and slightly salty to stand up to the parsley.

Pour the dressing over the bulgur-herb mixture. Using a large spoon, toss thoroughly but gently until everything is evenly coated. Press lightly with the back of the spoon so tomatoes and herbs release a little juice and meld with the dressing. Taste and adjust salt, lemon or oil as needed.

Let the tabbouleh rest at room temperature for 15–20 minutes to allow flavors to marry. If not serving immediately, refrigerate for up to 2 hours; bring back to room temperature before serving for best flavor.

Serve chilled or room temperature on a platter of lettuce leaves or spoon into a bowl. Garnish with lemon wedges. Serve with additional olive oil or lemon on the side if desired.