Lebanese Tabbouleh Salad Fresh (Printable)

Fresh parsley, bulgur, tomatoes, and cucumber tossed in a zesty lemon-olive oil dressing.

# Ingredient List:

→ 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

# Steps:

01 - Place bulgur in a small bowl and pour over boiling water. Cover and let stand 10 to 15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large mixing bowl, mix chopped parsley, mint, spring onions, tomatoes, and cucumber until evenly blended.
03 - Incorporate the soaked and fluffed bulgur into the herb and vegetable mixture, 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 salad and toss gently to ensure all ingredients are coated evenly.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's alive with fresh herbs in a way that makes you feel instantly healthier the moment you taste it.
  • The entire salad comes together in 20 minutes, making it perfect for weeknight dinners or surprise guests.
  • One bowl becomes a complete meal, a side dish, or the star of a mezze spread depending on your mood.
02 -
  • Don't chop the herbs too far in advance or they'll oxidize and turn dark and bitter, losing the bright energy that makes this salad sing.
  • The salad actually tastes better if you let it sit for 15 minutes after dressing it, which gives the bulgur time to absorb the lemon and olive oil properly.
03 -
  • Seed your tomatoes by cutting them in half and squeezing out the juice and seeds gently, which prevents your salad from becoming a watery mess after sitting for an hour.
  • Make a double batch of the dressing even if you don't need it, because you'll inevitably want extra drizzled over the leftovers in the morning and it lasts longer than the salad itself.
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