Lebanese Tabbouleh Salad
- Parsley – It’s a parsley salad so this is the star of the recipe. Make sure to wash the parsley with cold water so it doesn’t wilt and dry it thoroughly with a salad spinner. If you prep the parsley a day in advance, it allows the herb to fully dry well for the salad. I prefer to use curly parsley, but flat leaf parsley works well too.
- Tomatoes – Get some fresh and ripe tomatoes, and if they are too juicy, you can remove their core before dicing.
- Green onions – You’ll use the entire green onion parts from the white to the green. This will give it a subtle taste of onions while blending well with the parsley.
- Bulgur – Use fine bulgur – the smallest you can find! Bulgur is sold in four numbered grind sizes. You want to look for #1 which is the smallest grind. It will resemble couscous and it’s what we use in traditional tabbouleh. There is no need to cook this bulgur. It simply needs to be soaked in liquid to become tender.
- Lemon Juice – Freshly squeezed please. 🙂
- Olive Oil – Go for high quality extra virgin olive oil. You’ll notice the taste difference!
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- ¼ cup extra fine bulgur wheat
- 2 bunches parsley about 2 cups chopped
- 1-2 vine-ripe firm tomatoes
- 2 green onions both green and white part
- ¼ cup fresh mint leaves optional
- Salt and pepper to taste
In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
Serve at room temperature or cold, with lettuce if desired.