Tabbouleh Recipe

Soak bulgur

Place the fine bulgur in a bowl and sprinkle with the 1/2 tsp sea salt. Pour 3 cups of just-boiled or very hot water over the bulgur, stir once, cover, and let sit 15–20 minutes until tender and the water is absorbed. If any excess water remains, drain through a fine sieve and press gently to remove moisture. Spread the soaked bulgur on a tray to cool and loosen with a fork.

Prepare herbs

While the bulgur soaks, wash and thoroughly dry the parsley and mint. Remove thicker parsley stems and finely chop the leaves. Chop the mint finely. Pack the chopped parsley into the measuring cup to obtain 4 cups. Transfer herbs to a large mixing bowl.

Dice vegetables

Core and halve the tomatoes, gently squeeze out seeds and excess juice, then finely dice. Finely dice the red onion or slice scallions thinly. If using cucumber, seed and dice small. Add tomatoes, onion, and optional cucumber to the bowl with the herbs.

Combine with bulgur

Add the cooled, drained bulgur to the herb-vegetable mixture and toss gently to combine, breaking up any clumps so parsley is evenly distributed.

Make dressing

In a small bowl or jar, whisk together the fresh lemon juice, extra-virgin olive oil, 1 tsp salt (start with this amount), and 1/2 tsp ground black pepper until emulsified. Taste and adjust salt or lemon to your preference. The dressing should be bright and slightly tangy to balance the parsley.

Dress the salad

Pour about three-quarters of the dressing over the bulgur-herb mixture and toss thoroughly so everything is evenly moistened. Let sit 5–10 minutes to allow flavors to meld, then taste. If needed, add the remaining dressing or adjust seasoning with more salt, pepper or lemon.

Before serving, give the tabbouleh one last gentle toss. Adjust seasoning. Serve chilled or at cool room temperature, spooned onto lettuce leaves or served with warm pita. Leftover tabbouleh keeps well refrigerated in an airtight container for up to 3 days; the flavors deepen with time but herbs will darken slightly.