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Authentic Tabbouleh: A Fresh Taste of Lebanon

Authentic Tabbouleh: A Fresh Taste of Lebanon

A traditional Lebanese tabbouleh made with far more parsley and mint than bulgur, finely diced tomatoes, scallions, lemon juice, and extra-virgin olive oil. No cooking is needed; the salad simply rests so the flavors can come together.
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Prep Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup (45-50 g) Fine bulgur wheat, preferably #1 fine grind
  • 3 cups, from about 3 large bunches Fresh flat-leaf parsley, finely chopped
  • 1 cup, from about 1 bunch Fresh mint leaves, finely chopped
  • 3 tomatoes Medium ripe tomatoes, finely diced
  • 4 scallions Scallions, thinly sliced
Dressing
  • 1/2 cup, approximately 3-4 lemons Fresh lemon juice
  • 1/3-1/2 cup Extra-virgin olive oil
  • 1 teaspoon, or to taste Fine salt
  • 1/4 teaspoon Black pepper, optional
For Serving
  • As needed Romaine or lettuce leaves

Method
 

Step-by-Step
  1. Rinse the fine bulgur thoroughly. Cover it with cold water or some of the lemon juice and let it soften for 10-20 minutes, then drain very well and squeeze out excess moisture.
  2. Wash the parsley and mint thoroughly and dry them completely. Finely chop both herbs by hand with a sharp knife rather than pureeing them in a food processor.
  3. Finely dice the tomatoes and drain away excess liquid. Slice the scallions thinly so they distribute evenly throughout the salad.
  4. Combine the softened bulgur, parsley, mint, tomatoes, and scallions in a large bowl. Toss gently to distribute the ingredients without bruising the herbs.
  5. Whisk together the lemon juice, extra-virgin olive oil, salt, and optional black pepper. Pour the dressing over the salad and toss gently until everything is lightly coated.
  6. Let the tabbouleh rest for at least 20 minutes so the bulgur absorbs the dressing and the herbs take on the lemon and olive-oil flavor. Taste just before serving and adjust the lemon juice, salt, or olive oil as needed.

Notes

Keep the herbs completely dry after washing, drain the tomatoes well, and finely chop by hand for the cleanest texture. Serve cool or at room temperature with romaine or lettuce leaves. Traditional tabbouleh generally does not include cucumber, garlic, chickpeas, feta, or lettuce mixed into the salad.