Tabbouleh is a refreshingly bright and herbaceous salad from the Levant, traditionally featuring a generous amount of finely chopped parsley, combined with tomatoes, mint, onion, and soaked bulgur wheat, all dressed in olive oil and lemon juice. Ingredients
| Component | Quantity | Notes |
| Fresh Flat-Leaf Parsley | 3 large bunches | Finely chopped. Should be the main ingredient. |
| Bulgur Wheat (Fine) | 1/2 cup | Rinse lightly; do not cook. |
| Ripe Tomatoes | 3 medium | Finely diced. |
| Fresh Mint Leaves | 1/4 cup | Finely chopped. |
| Scallions (Green Onions) | 4 | Thinly sliced. |
| Fresh Lemon Juice | 1/2 cup | Adjust to taste. |
| Extra Virgin Olive Oil | 1/4 cup | Use high quality. |
| Salt and Pepper | To taste. |
Instructions
- Soak the Bulgur: Place the fine bulgur in a small bowl. Pour 1/2 cup of boiling water over it and cover for 15-20 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork and let cool.
- Chop the Herbs: This step is crucial. The parsley and mint must be chopped very finely.
- Combine: In a large bowl, combine the finely chopped parsley, mint, diced tomatoes, sliced scallions, and the cooled, fluffed bulgur.
- Dress: Whisk together the fresh lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad.
- Chill and Serve: Gently toss the tabbouleh to combine. For the best flavor, cover and chill for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving.
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