Parsley Tabbouleh Salad
Tabbouleh is a bright, refreshing salad made primarily with fresh parsley, bulgur wheat, tomatoes, mint, and lemon juice. It’s herbaceous, tangy, and light, often served as part of a mezze platter or as a side dish.
Total Time
Prep time: 20 minutes
Resting time (optional): 30 minutes to chill and marinate flavors
Total time: 20–50 minutes
Serves: 4–6
Ingredients
Main Salad:
1 large bunch of flat-leaf parsley (about 2 cups finely chopped, stems removed)
¼ cup fine bulgur wheat
2 medium ripe tomatoes, finely diced
1 small cucumber, finely diced (optional but common in some versions)
3–4 green onions, thinly sliced
¼ cup fresh mint, finely chopped (or more to taste)
Salt to taste
Dressing:
3–4 tbsp fresh lemon juice (to taste)
3 tbsp extra virgin olive oil
Freshly ground black pepper (optional)
Instructions
1. Prepare the Bulgur:
Rinse the fine bulgur and soak it in just enough hot water to cover (about ½ cup) for 10–15 minutes. It will absorb the water and soften.
Drain any excess water by pressing through a fine sieve or squeezing in a clean towel.
2. Chop the Herbs and Vegetables:
Finely chop the parsley and mint—use a sharp knife to avoid bruising the herbs.
Dice tomatoes and cucumber very finely.
Thinly slice green onions.
3. Mix the Salad:
In a large bowl, combine the parsley, mint, bulgur, tomatoes, cucumber, and green onions.
Add salt to taste.
4. Add the Dressing:
In a small bowl, whisk together the lemon juice and olive oil.
Pour over the salad and toss well to combine.
5. Rest and Serve:
Let the tabbouleh sit for 15–30 minutes to let the flavors meld (optional but recommended).
Serve chilled or at room temperature.
Notes & Tips
Use fine bulgur – coarse bulgur won’t absorb water quickly and will alter the texture.
Chop everything finely – this is key to tabbouleh’s texture and authenticity.
Adjust lemon and salt just before serving, as the bulgur and herbs absorb flavors over time.
Traditionally, parsley is the star – bulgur should be minimal and act as a supporting texture.
Frequently asked questions FAQs
Q: Can I make it gluten-free?
A: Yes! Substitute quinoa or cauliflower rice for bulgur.
Q: How long does it keep?
A: It lasts about 2–3 days in the fridge, though it’s freshest on the first day.
Q: Can I use curly parsley?
A: You can, but flat-leaf parsley (Italian parsley) has a better flavor and texture for tabbouleh.
Q: Is cucumber traditional?
A: Not in the most traditional Lebanese tabbouleh, but it’s a common variation.
Nutrition Information
Calories: 120 kcal
Protein: 2g
Carbohydrates: 10g
Fat: 8g
Fiber: 3g