Classic Tabbouleh
This is a dish of sharp contrasts: the bracing snap of flat-leaf parsley, the acidic bite of fresh lemon, and the cooling crunch of cucumber. It relies on the quality of your ingredients above all else.
The dry-to-wet balance is everything.
Wash and spin your parsley until it is bone-dry. Any excess water will turn the salad into mush within minutes.
- Sharp chef's knife
- Large glass mixing bowl
- Fine-mesh sieve
What goes in.
- 3 cupsflat-leaf parsley, washed, dried, and tightly packed
- 1/2 cupfresh mint leaves, packed
- 1/3 cupfine-grain bulgur wheat
- 3firm Roma tomatoes, seeded and diced into 1/4 inch cubes
- 4scallions, whites and light greens, thinly sliced
- 1/4 cupextra virgin olive oil
- 1/3 cupfresh lemon juice
- 1 tspfine sea salt
The importance of the sharp edge
Use a truly sharp knife to slice through the parsley herbs rather than chopping them. A dull blade bruises the leaves, causing them to turn black and release bitter juices.
The method.
Hydrate the bulgur
Place the bulgur in a small bowl and cover with 1/2 cup of warm water. Let it soak for 20 minutes until softened, then drain well in a fine-mesh sieve, pressing out all excess liquid.
Prep the herbs
Gather the parsley and mint into a tight bunch. Using your sharpest knife, slice through them in one clean motion. Aim for a fine chop, but stop before it becomes a paste.
Prepare vegetables
Seed the tomatoes before dicing to keep the moisture out of the salad. Slice the scallions into thin rounds.
Assemble
In the mixing bowl, combine the herbs, bulgur, tomatoes, and scallions. Drizzle with the olive oil, lemon juice, and salt.
Toss and serve
Gently fold the ingredients together using two large spoons. Serve immediately while the parsley is still perky.
When it doesn't go to plan.
If your parsley isn't crisp, soak it in a bowl of ice water for ten minutes before drying.
Taste your tomatoes; if they are watery or flavorless, skip them and use extra cucumber.
Do not dress the salad until the very moment you put it on the table.
The ones that keep coming up.
Can I use coarse bulgur?
Stick to fine-grain for traditional tabbouleh. Coarse bulgur will have a chewy, distracting texture.
Can I make this ahead of time?
You can prep the vegetables and wash the herbs ahead of time, but keep them separate. Only combine and dress the salad right before serving.
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