Authentic Tabouli Salad
The secret to a proper tabouli is in the knife work. You need to handle the parsley gently so it stays crisp rather than turning into a bruised, mushy pulp.
Keep the leaves dry and sharp
Wash your parsley hours before you start and let it dry completely on a towel; moisture is the enemy of a crisp texture.
- Sharp chef's knife
- Large mixing bowl
- Fine-mesh strainer
What goes in.
- 3 bunchesflat-leaf parsley, tightly packed
- 1/2 cupfresh mint leaves, chopped
- 1/3 cupfine bulgur wheat
- 3firm plum tomatoes, diced small
- 4green onions, thinly sliced
- 1/2 cupextra virgin olive oil
- 1/3 cupfresh lemon juice
- 1 tspsalt
The Gentle Chop
Do not use a food processor, which crushes the cells and releases bitter liquid. Gather your parsley into a tight bundle and use a sharp knife to make thin, clean cross-cuts in one motion.
The method.
Hydrate the bulgur
Place the bulgur in a small bowl and cover with a thin layer of water. Let it soak for 30 minutes until soft but still slightly chewy.
Prepare the herbs
Remove the thickest stems from the parsley. Chop the leaves finely. Do the same with the mint.
Combine the base
Add the parsley, mint, diced tomatoes, and sliced green onions to a large mixing bowl.
Dress the salad
Add the olive oil, lemon juice, salt, and the soaked bulgur. Toss gently with two forks until everything is coated.
Rest
Let the bowl sit at room temperature for 15 minutes before serving so the flavors integrate.
Other turns to take.
Cucumber Crunch
Add one small, firm Persian cucumber, peeled and diced into very small cubes, for extra texture.
Spiced
Stir in a pinch of allspice or ground cinnamon into the dressing for a warmer, deeper profile.
When it doesn't go to plan.
Squeeze the bulgur in your hands to remove excess water before adding to the bowl if it feels too wet.
The parsley should be diced to the size of a grain of rice.
Use high-quality olive oil; since the dressing is so simple, the flavor of the oil is prominent.
The ones that keep coming up.
Can I make this the day before?
It is best consumed within a few hours of assembly. The acid will soften the herbs and the tomatoes will release too much water if it sits overnight.
What if my parsley is wilted?
Place the bunches upright in a jar of ice-cold water for 30 minutes to revive the turgor pressure in the stems.
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