Lebanese Tabbouleh Fresh Salad (Printable)

A refreshing mix of parsley, bulgur, tomatoes, cucumber with lemon-olive oil dressing, perfect for light meals.

# What Goes In:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Place bulgur in a small bowl and pour boiling water over it. Cover and let stand for 10 to 15 minutes until tender. Drain any excess water and fluff with a fork.
02 - In a large bowl, mix chopped parsley, mint, spring onions, tomatoes, and cucumber until evenly combined.
03 - Incorporate the soaked bulgur into the herb and vegetable mixture, mixing gently.
04 - Whisk together olive oil, lemon juice, sea salt, and black pepper in a small bowl until emulsified.
05 - Pour the dressing over the salad and toss gently to ensure even coating.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in twenty minutes with no cooking required, making it perfect for when you want something vibrant but don't want heat in the kitchen.
  • The ratio of fresh herbs to grain means every bite tastes clean and alive, like you're eating something that just came from the garden.
  • It's naturally vegan and gluten-free friendly, so you can bring it to almost any table without worry.
02 -
  • Don't skip cooling the bulgur—if you toss hot grain with delicate herbs, they'll wilt and lose their brightness, turning the whole thing into a muted, tired-looking salad.
  • Taste as you dress it, because the balance of lemon to olive oil is personal; some people want it brighter and sharper, others prefer it richer and more mellow.
03 -
  • Seed your tomatoes by cutting them in half and gently squeezing out the excess liquid and seeds—this stops your salad from getting watery and lets the other flavors stay bright.
  • Buy a bunch of parsley that feels heavy and smells peppery; this is the sign of freshness, and the difference between good tabbouleh and great tabbouleh.
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