Tabbouleh
This is a salad of herbs, not a grain salad. When made correctly, the bright, peppery bite of flat-leaf parsley defines the profile, while the bulgur acts only as a slight anchor to soak up the juices.
Dry herbs are mandatory
If you are in a rush, use a salad spinner to get your parsley bone-dry after washing. Any excess water will cause the salad to wilt and weep once the lemon and salt hit it.
- Sharp chef's knife
- Large mixing bowl
- Salad spinner
- Fine-mesh sieve
What goes in.
- 3 bunchesflat-leaf parsley, washed, dried, and stems removed
- 1/2 cupfresh mint leaves, chopped
- 1/4 cupfine-grain bulgur
- 3firm, ripe tomatoes, diced small
- 3green onions, sliced thin
- 1/3 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- 1 tspfine sea salt
Use a sharp knife, not a food processor
A food processor will bruise the parsley and turn the leaves into mush. Hand-chopping ensures the edges stay crisp and the herbs remain vibrant.
The method.
Soak the bulgur
Place the bulgur in a small bowl and cover with cold water. Let it soak for 15 minutes, then drain thoroughly in a fine-mesh sieve, pressing out any remaining liquid.
Prep the herbs
Gather your dry parsley into a tight bundle on your cutting board. Use your sharpest knife to slice through it in one pass—do not saw back and forth. You want fine, clean pieces.
Combine the base
Add the parsley, mint, and green onions to a large bowl. Fold in the tomatoes and the prepared bulgur.
Dress and serve
Whisk the olive oil, lemon juice, and salt together. Pour over the salad right before serving and toss gently with your hands to avoid crushing the tomatoes.
Other turns to take.
Cucumber addition
Add a small, seeded Persian cucumber diced to the same size as your tomatoes for extra crunch.
Pomegranate finish
Toss in a handful of pomegranate seeds for a sharp, sweet contrast to the acidic dressing.
When it doesn't go to plan.
Discard all thick stems; they are woody and interfere with the texture.
If your tomatoes are particularly juicy, scoop out the seeds before dicing them.
Dress the salad no more than 10 minutes before eating to keep the herbs standing tall.
The ones that keep coming up.
Can I use curly parsley?
Stick to flat-leaf. It has a cleaner, punchier flavor and a better mouthfeel for this specific dish.
Why did my salad get soupy?
You either added the dressing too early or didn't dry your parsley well enough after washing.
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