Fresh Herb Tabbouleh
This dish relies entirely on the quality of your flat-leaf parsley and the bite of fresh lemon. You are looking for a fine, crumbly texture where every ingredient remains distinct.
Control the moisture.
Wash your herbs hours before you begin so they are completely dry to the touch, otherwise the salt will draw out water and make the salad soggy.
- chef's knife
- mixing bowl
- fine-mesh sieve
What goes in.
- 3 large bunchesflat-leaf parsley
- 1/2 cupfresh mint leaves
- 1/4 cupfine bulgur wheat
- 3firm tomatoes, finely diced
- 4scallions, thinly sliced
- 1/3 cupextra virgin olive oil
- 1/4 cupfresh lemon juice
- to tastesea salt
Consistent hand-chopping
Gather your herbs into a tight bundle and use a sharp chef's knife to cut them. Do not push down or saw, as this bruises the leaves; use a clean slicing motion to maintain bright green color.
The method.
Soak the bulgur
Place the bulgur in a small bowl and cover with cold water for 15 minutes. Drain through a fine-mesh sieve and press firmly with the back of a spoon to remove all excess liquid.
Prepare the aromatics
Dice the tomatoes into small, uniform cubes. Slice the scallions into rounds as thin as the width of your knife blade.
Chop the greens
Strip the parsley leaves from the thick stems. Chop the parsley and mint together until the pieces are fine but not pulverized.
Assemble
Combine the herbs, bulgur, tomatoes, and scallions in a large bowl. Pour the oil and lemon juice over the top, season with salt, and toss gently with two forks to coat everything evenly.
Other turns to take.
Cucumber Crunch
Add one peeled and finely diced Persian cucumber for a crisp contrast.
Pomegranate finish
Fold in two tablespoons of pomegranate seeds just before serving for a pop of acidity.
When it doesn't go to plan.
Discard all thick parsley stems; they are woody and interfere with the texture.
Let the salad sit for 15 minutes before serving so the bulgur can absorb the citrus and oil.
Taste the mix before adding the final bit of salt; the acidity often makes the salad taste saltier than it actually is.
The ones that keep coming up.
Can I make this the night before?
It is best consumed within a few hours of assembly. The tomatoes and salt will cause the greens to wilt if left to sit overnight.
What if I can't find fine bulgur?
Use coarse bulgur but soak it for longer, or substitute with cooked quinoa if you have no other choice, though the texture will be significantly different.
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