Greek & Mediterranean · Free recipe
Tabbouleh
A bright, herb-forward Levantine salad of finely chopped parsley and mint with bulgur, tomato, and lots of lemon. Fresh, tangy, and green in every bite.
Step 1
Put the fine bulgur in a small bowl and cover with 1/2 cup of cold water. Let it soak 15 minutes until softened, then drain any excess water and squeeze gently. Fine bulgur needs no cooking.
Step 2
Wash the parsley and mint well, then dry them thoroughly in a salad spinner or between towels. Wet herbs make watery, mushy tabbouleh.
Step 3
Pull the parsley leaves and tender stems from the thick stems. Gather them into a tight bunch on a cutting board.
Step 4
With a sharp knife, chop the parsley as finely as you can. Take your time; the fine chop is what defines good tabbouleh. You should have about 3 packed cups.
Step 5
Pull the mint leaves off their stems and chop them finely too. Add both herbs to a large bowl.
Step 6
Dice the tomatoes into small 1/4-inch pieces. If they are very juicy, scoop out and discard some of the watery seeds first.
Step 7
Thinly slice the green onions, using both white and green parts, and add them with the tomatoes to the herbs.
Step 8
Add the drained bulgur to the bowl.
Step 9
In a small jar, combine the lemon juice, olive oil, salt, allspice, and a few grinds of pepper. Shake or whisk until blended.
Step 10
Pour the dressing over the salad and toss well. Taste and add more lemon or salt as needed; it should taste bright and tangy.
Step 11
Let it sit 10 minutes so the bulgur absorbs the flavors, then toss again and serve chilled or at room temperature.
Tips from the test kitchen
- Drying the herbs completely is the key to fresh, non-soggy tabbouleh.
- This is an herb salad with a little bulgur, not the other way around; keep the parsley generous.
