Tabbouleh
This is not a grain salad with some greens tossed in. When made correctly, you should struggle to see the grain through the abundance of finely chopped flat-leaf parsley.
Mind your knife
The texture of the herbs determines the quality of the salad. Use a sharp chef's knife and do not overcrowd the board so you can slice through the leaves cleanly rather than bruising them.
- Sharp chef's knife
- Large mixing bowl
- Fine-mesh sieve
What goes in.
- 3 cupsflat-leaf parsley, packed tight and finely chopped
- 1/2 cupfresh mint leaves, finely chopped
- 1/4 cupfine-grain bulgur wheat
- 3medium tomatoes, seeded and diced into small cubes
- 4green onions, white and light green parts, thinly sliced
- 1/3 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- 1 tspsalt
Passive steeping
Soak the bulgur in the lemon juice and half the olive oil for 20 minutes before adding the herbs. The grains absorb the dressing directly, ensuring every bite is seasoned.
The method.
Hydrate the grains
Place the bulgur in a small bowl with the lemon juice and half the olive oil. Let it sit while you chop the vegetables.
Prep the herbs
Wash the parsley and mint, then dry them thoroughly. If the herbs are wet, the salad will turn into a mushy paste.
Chop
Chop the parsley and mint into very fine pieces. You want consistency, not a puree.
Combine
In a large bowl, toss the herbs, onions, and tomatoes with the soaked bulgur. Add the remaining olive oil and salt.
Rest
Let the salad sit for 15 minutes at room temperature before serving to allow the flavors to marry.
Other turns to take.
Winter variation
Add finely diced cucumber for extra crunch when tomatoes are out of season.
Spiced
Add a pinch of allspice or seven-spice blend to the bulgur soak for a deeper, warmer profile.
When it doesn't go to plan.
Discard the thick stems of the parsley; use only the tender upper stems and leaves.
If you find the salad too acidic, add another tablespoon of olive oil to round it out.
Serve immediately after the rest period; the longer it sits, the more the herbs lose their brightness.
The ones that keep coming up.
Can I use curly parsley?
Flat-leaf is traditional and provides a cleaner texture. Curly parsley has a tougher, more fibrous leaf that can distract from the dish.
Is the bulgur supposed to be cooked?
No, fine-grain bulgur is cracked wheat that has already been parboiled. Soaking it in the dressing is sufficient to soften it.
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