Tabbouleh Salad
Tabbouleh is not a grain salad with parsley; it is a parsley salad with a light dusting of bulgur. The trick is to keep the herbs bone-dry after washing and to chop them by hand rather than using a food processor, which would turn the leaves into bruised mush. When the bright green of the herbs meets the acidity of the lemon and the crunch of the bulgur, you have the balance right.
Dryness is your best friend.
If the parsley is wet when it hits the bowl, the entire salad will turn into a soggy mess within minutes. Wash your herbs an hour early and lay them flat on a lint-free towel to shed every drop of moisture.
- chef's knife
- large mixing bowl
- fine-mesh strainer
What goes in.
- 3 large bunchesflat-leaf parsley
- 1/2 cupfresh mint leaves
- 1/4 cup#1 fine bulgur wheat
- 3firm Roma tomatoes, seeded and diced small
- 4scallions, thinly sliced
- 1/3 cupextra virgin olive oil
- 1/2 cupfresh lemon juice
- 1 tspfine sea salt
Use a sharp blade, not a machine
Gather the parsley into a tight bundle and use a long, rocking motion with a very sharp knife to slice through. A dull knife or a processor will bruise the edges, leading to discoloration and a bitter finish.
The method.
Soak the bulgur
Place the bulgur in a small bowl and cover with cold water. Let it sit for 20 minutes until soft, then drain it thoroughly in a fine-mesh strainer, pressing firmly with the back of a spoon to remove all excess water.
Prep the greens
Strip the parsley and mint leaves from their thick stems. Chop the leaves finely— aim for pieces no larger than a peppercorn.
Combine
In a large bowl, mix the drained bulgur, the chopped herbs, the diced tomatoes, and the scallions.
Dress
Whisk the olive oil, lemon juice, and salt together. Pour over the salad and toss gently to coat.
Rest
Let the salad sit at room temperature for 15 minutes before serving so the bulgur can absorb the dressing.
Other turns to take.
Cucumber Crunch
Add one small Persian cucumber, seeded and diced, for added texture.
Pomegranate Finish
Top with a handful of fresh pomegranate arils to add a sharp, sweet bite.
When it doesn't go to plan.
Discard all thick parsley stems; they are woody and disrupt the texture.
If your tomatoes are watery, drain them on paper towels for a few minutes before adding them to the bowl.
Adjust the lemon juice to your preference; the acidity should be prominent but not sharp enough to sting.
The ones that keep coming up.
Can I use curly parsley?
Stick to flat-leaf. Curly parsley has a tougher texture and less concentrated flavor.
How long will this stay fresh?
Tabbouleh is best consumed within two hours of dressing. It will lose its bright color and texture if kept in the refrigerator overnight.
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