Description
Lebanese Tabbouleh Salad is a refreshing and healthy Mediterranean dish known for its vibrant flavors of fresh parsley, mint, tomatoes, and lemon juice, complemented by the nutty texture of bulgur wheat. This traditional salad is perfect as a light appetizer or side dish, showcasing a harmonious blend of herbs and simple ingredients, all prepared without cooking.
Ingredients
Scale
Grains and Vegetables
- 1/2 cup fine bulgur wheat
- 3–4 firm Roma tomatoes, finely diced
- 1 English cucumber (optional), finely diced
- 2 bunches fresh parsley, finely chopped (about 3 cups)
- 1/4 cup fresh mint leaves, finely chopped
- 3 green onions, thinly sliced
Dressing
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak Bulgur: Rinse the bulgur in cold water to remove any impurities, then soak it in a bowl with just enough water to cover. Let it sit for 15–20 minutes, or until the bulgur softens. After soaking, drain any excess water and gently squeeze the bulgur to remove extra moisture.
- Combine Vegetables and Herbs: In a large mixing bowl, add the soaked bulgur, diced tomatoes, cucumber if using, chopped parsley, chopped mint, and sliced green onions. Mix them thoroughly to combine all the fresh ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until the dressing is well emulsified.
- Toss Salad: Pour the dressing over the bulgur and vegetable mixture. Toss gently but thoroughly to ensure the salad is evenly coated with the dressing and flavors are well distributed.
- Rest and Serve: Let the tabbouleh rest for 15–20 minutes at room temperature or chilled to allow the flavors to meld together fully. Serve as a fresh, tangy mezze dish alongside pita bread or grilled meats.
Notes
- Authentic Lebanese tabbouleh uses a notably larger quantity of parsley compared to bulgur—feel free to increase parsley for authenticity.
- Adjust lemon juice and salt to your taste preference; tabbouleh should have a bright, tangy profile.
- Serve tabbouleh as part of a mezze platter with pita bread or as a refreshing side to grilled meats.
- For a gluten-free variation, substitute bulgur wheat with quinoa or another gluten-free grain.
