Tabbouleh
This is a salad that prioritizes knife skills. The finer you dice the vegetables and the more carefully you chop the parsley without bruising it, the better the final texture.
Dry your greens completely.
Wet parsley leads to a soggy salad. Wash it hours before you start and ensure the leaves are bone-dry before you begin chopping.
- 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 bulgur wheat
- 3firm tomatoes, seeds removed and cut into 1/4 inch dice
- 1small cucumber, peeled, seeded, and diced
- 3scallions, whites and greens sliced thin
- 1/3 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- 1 tspsea salt
Use a sharp knife and only cut once.
Gather the parsley into a tight bundle and slice through it cleanly. Avoid running your knife back and forth over the herbs, which turns them into a dark, mushy paste.
The method.
Soak the bulgur
Place the bulgur in a small bowl and cover with cold water. Let it sit for 20 minutes until softened, then drain well, squeezing out any excess moisture with your hands.
Prep the vegetables
Dice the tomatoes and cucumbers to the same size as the bulgur grains. Removing the seeds is essential to keep the salad from becoming watery.
Combine
In your large bowl, toss the prepared parsley, mint, scallions, bulgur, tomatoes, and cucumbers.
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 flavors integrate.
Other turns to take.
Quinoa Tabbouleh
Substitute cooked and chilled quinoa for the bulgur for a different texture.
Pomegranate Tabbouleh
Fold in a handful of pomegranate arils just before serving for a sharp, fruity crunch.
When it doesn't go to plan.
Keep the parsley leaves whole until you are ready to chop them.
Adjust the lemon juice to your preference; the salad should taste bright but not acidic.
If your tomatoes are very juicy, let them drain in a colander for 10 minutes before adding to the bowl.
The ones that keep coming up.
Can I make this the night before?
It is best served within a few hours of making it. The herbs will wilt and the tomatoes will soften too much if left to sit overnight.
What type of bulgur should I use?
Use fine or #1 grind bulgur. It only needs soaking and doesn't require cooking on the stove.
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