Tabbouleh
A bright, herb-forward salad of finely chopped parsley and mint, bulgur, tomato, and cucumber, tossed in a fresh lemon and olive oil dressing.
- 1/2 cup bulgur
- 2 cups water
- 1 cup mint
- 2 cups parsley
- 1 cup cherry tomatoes
- 1/2 medium cucumber (about 1 cup chopped)
- 2 spring onions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves
- 1/8 cup extra virgin olive oil
- 1 lemon, squeezed
- Cook the bulgur according to the package instructions, typically simmering it in the water until tender and the liquid is absorbed. Set it aside to cool slightly while you prep the vegetables and herbs — warm bulgur will wilt the fresh herbs if you mix them in too soon.
- Stack the mint and parsley leaves, roll them into a tight bundle, and slice crosswise into very thin ribbons (a technique called chiffonade). This fine cut is what gives tabbouleh its signature texture, so take your time rather than roughly chopping.
- Cut the cherry tomatoes into quarters, keeping any juice and seeds — that juice adds moisture and flavor to the finished salad rather than something to drain away.
- Slice the spring onions into thin discs, using both the white and light green parts for a milder onion flavor throughout the salad.
- Slice the cucumber into quarters lengthwise, then cut crosswise into small pieces, about 1 cup total — you want small, bite-sized bits so every forkful has a bit of everything.
- Mince the garlic finely, using a garlic press if you have one for the smoothest, most evenly distributed flavor in the dressing.
- Once the bulgur has cooked and cooled slightly, transfer it to a large serving bowl. Add the chiffonaded mint and parsley, quartered cherry tomatoes, sliced spring onions, and chopped cucumber, then toss everything together gently until evenly distributed.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and minced garlic with a fork until well combined — this simple dressing is what ties all the fresh vegetables and herbs together with the bulgur.
- Pour the dressing over the bulgur mixture and toss until everything is evenly coated. Taste and adjust the salt, pepper, or lemon juice to your liking, then serve right away or chill briefly for the flavors to meld.
Chef's Note: Tabbouleh is a beloved Levantine salad, most closely associated with Lebanese cuisine, where the herbs — not the grain — take center stage; traditional versions use bulgur almost as a garnish rather than a base, which is why the parsley and mint are cut so finely and used so generously. The chiffonade technique for the herbs isn't just for looks — it releases more of their essential oils than a rough chop would, giving the salad a brighter, more fragrant flavor throughout.
Tabbouleh actually improves with a little time in the fridge, so it's a great make-ahead side for gatherings — just hold off on adding the dressing until closer to serving if you're making it more than a few hours in advance, since the acid in the lemon juice will soften the herbs over time. It pairs beautifully with grilled meats, falafel, or a simple platter of hummus and pita for a full spread.
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