Zesty Levantine Tabbouleh Recipe
Fresh parsley, mint, tomatoes, and bulgur tossed with lemon and olive oil
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Ingredients
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Grains & Base
Herbs & Vegetables
Dressing & Seasoning
Method
Grains & Base
- 1
Soak bulgur
Place 0.75 cups fine bulgur in a medium bowl. Pour 3 cups hot (not boiling) water over the bulgur, add 0.25 tsp salt, stir, and cover. Let soak 20–25 minutes until tender and most water is absorbed. If any excess water remains, drain through a fine-mesh sieve and press gently to remove moisture. Spread bulgur on a plate to cool to room temperature.
Herbs & Vegetables
- 2
Prepare parsley and mint
While bulgur soaks, stack parsley leaves, roll tightly, and finely chiffonade (very thinly slice). Roughly chop the mint leaves to a similar fine size. Aim for even, small pieces so the salad has a uniform texture. Place chopped parsley and mint in a large mixing bowl.
- 3
Dice vegetables
Core and seed the tomatoes, then finely dice into small 1/4-inch pieces. If using cucumber, halve lengthwise, scoop out seeds, and dice to match tomato size. Thinly slice 2 green onions crosswise. Add tomatoes, cucumber (if using), and green onions to the bowl with the herbs.
- 4
Dressing & Seasoning
- 5
Make dressing
In a small bowl or jar, whisk together 0.5 cups extra-virgin olive oil, 0.5 cups fresh lemon juice, and 1 tablespoon lemon zest until emulsified. Season with 0.5 tsp ground black pepper and 1 tsp fine sea salt, then taste and adjust: add more lemon for brightness or more salt for seasoning.
- 6
Dress and toss
Pour the dressing over the herb-bulgur mixture. Using two large spoons, toss gently but thoroughly for 1–2 minutes so the herbs wilt slightly and all ingredients are evenly coated. Taste and adjust seasoning — add up to 0.5 tsp more salt or more lemon juice if desired.
- 7
Rest and serve
Let the tabbouleh rest at room temperature for 15–20 minutes so flavors meld. Before serving, give a final gentle toss. Serve chilled or at room temperature, garnished with a few whole mint leaves or lemon wedges if desired.