Lebanese Tabbouleh Salad Fresh (Print Version)

Fresh bulgur and parsley blend with juicy tomatoes and lemon-olive dressing for a bright, easy dish.

# What You Need:

→ 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:

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 mixing bowl, mix together the finely chopped parsley, mint, spring onions, diced tomatoes, and cucumber.
03 - Incorporate the soaked and fluffed bulgur into the bowl with vegetables and herbs, stirring gently to combine.
04 - Whisk together olive oil, lemon juice, sea salt, and black pepper in a small bowl until emulsified.
05 - Pour the dressing over the bulgur mixture and toss delicately to distribute flavors evenly.
06 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in 20 minutes and tastes like you've been in the kitchen for hours.
  • The herbaceous punch of fresh parsley makes you feel lighter and more awake after eating it.
  • It's the kind of dish that works for meal prep, picnics, or a casual weeknight that suddenly needs to feel special.
02 -
  • If you seed your tomatoes and don't skip this step, your tabbouleh won't turn into a soggy puddle by the next day.
  • The salad actually tastes better if you let it sit for 15 minutes after dressing it, giving the bulgur time to fully absorb the flavors instead of tasting like separate ingredients.
03 -
  • Chop your parsley right before you start so it doesn't oxidize and lose color; bright green is part of the appeal.
  • If your lemon juice tastes weak, add a tiny pinch more salt first—it often brings the citrus back into focus without making anything taste salty.
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