Place 1 cup cracked bulgur in a medium bowl. Pour 1 cup boiling water over the bulgur, stir in 1/4 tsp salt, cover tightly and let sit 15–20 minutes until the bulgur has absorbed the water and is tender but still has a slight chew. If there is any excess water after resting, drain it using a fine sieve and gently press out moisture with the back of a spoon or a clean kitchen towel.

Fluff the soaked bulgur with a fork and spread it on a plate to cool to room temperature while you prepare the vegetables and herbs. Breaking up any clumps with your fingers helps incorporate it evenly into the salad.

Herbs & Vegetables

Prepare parsley and mint

Wash the parsley and mint thoroughly. Shake or spin dry. Remove thick stems from the parsley and finely chop the leaves and tender stems so they measure approximately 4 cups packed. Finely chop the mint leaves to yield 1/2 cup. Uniform chopping gives a balanced texture.

Dice tomatoes and optional cucumber

Core and seed the tomatoes (squeeze out seeds gently or scoop with a spoon), then finely dice them into small, even pieces — about 3 cups total. If using cucumber, remove the seeds and dice to make 1/2 cup. Place tomatoes and cucumber in a bowl and lightly salt them (a pinch) to draw out excess juice; drain any watery liquid after 5–10 minutes to prevent soggy salad.

Slice green onions

Trim roots and any wilted green tips from 6 green onions. Slice thinly on the bias to yield about 6 tablespoons. Use both white and green parts for flavor and color.

Dressing & Assembly

Make dressing

In a small bowl or measuring cup, combine 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk briskly until emulsified. Taste and adjust: add more lemon for brightness, more oil if too tart, or up to an additional 1/4 tsp salt if needed.

Combine salad

In a large mixing bowl, add the cooled bulgur, chopped parsley, chopped mint, diced tomatoes (and drained cucumber if using), and sliced green onions. Pour the dressing over the mixture. Using a large spoon, toss thoroughly so the dressing coats everything evenly. Continue tossing for 1–2 minutes to allow flavors to meld; the herbs should look glossy and well distributed.

Adjust seasoning

Taste the tabbouleh and adjust salt, lemon juice, and pepper as needed. If the salad tastes flat, add a bit more lemon and a pinch of salt. If very bright, add 1–2 teaspoons extra olive oil to round flavors.

Let the salad rest for at least 15 minutes at room temperature before serving to allow flavors to marry. Tabbouleh can be served chilled as well—cover and refrigerate up to 4 hours; bring back to room temperature for 10–15 minutes before serving for best flavor.

Serving

Serve the tabbouleh heaped on washed lettuce leaves if desired, or in a shallow bowl. Sprinkle a light dusting of sumac (about 1/2 tsp) over the top if using for color and tang. Serve with pita, grilled meats, or as part of a mezze spread.