Classic Lebanese Tabbouleh
A bright, herb-forward Lebanese salad with finely chopped flat-leaf parsley, mint, juicy tomatoes and just a little fine bulgur, dressed with lemon juice and good olive oil.
- Prep
- 35 min
- Cook
- —
- Wait
- 25 min
- Total
- 1 hr
- Makes
- About 6 cups (6 side servings)
Steps
Before you start
- Use fine (#1) bulgur if you can find it; it softens in tomato and lemon juices with no cooking.
- Wash the parsley and mint well, then dry them completely. Wet herbs turn mushy and the salad turns watery.
- Use a very sharp knife. A dull knife bruises the herbs and turns them dark and soggy.
- Pick ripe, firm tomatoes. Salt and drain them briefly so the salad stays crisp.
Soak the bulgur
- Rinse the bulgur in a fine-mesh sieve under cold water and shake well.
- Put it in a small bowl with 2 tablespoons (30 ml) of the lemon juice.
- Set aside; it will absorb the juice and soften slowly as you prep.
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Ready when: Bulgur is moistened and begins to swell.
Tip: Do not soak in water; it makes the grains bland and soggy.
Dice and drain tomatoes
- Dice the tomatoes into ¼-inch (6 mm) pieces, working on a board with a groove if possible to save the juices.
- Put the tomatoes in the sieve set over a bowl, sprinkle with ¼ teaspoon of the salt, and let drain for 10 minutes.
- Save 2 tablespoons of the drained tomato juice and stir it into the bulgur.
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Ready when: Tomatoes have stopped dripping heavily.
Tip: Use a serrated knife for very ripe tomatoes.
Dry the parsley
- Spin the washed parsley in a salad spinner, then spread it on a clean towel and pat until no moisture is visible on the leaves.
- Pick the leaves and tender stems from the thick stems and discard the thick stems.
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Ready when: Leaves feel dry to the touch, not damp.
Tip: Wet herbs are the main cause of a watery, dull-tasting tabbouleh.
Chop the parsley
- Gather the parsley into tight bunches and slice thinly with a very sharp knife, then chop across the slices until the pieces are fine, about ⅛ inch (3 mm).
- Do not use a food processor, which bruises it into a paste.
- Transfer to a large mixing bowl.
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Ready when: Parsley is finely chopped and fluffy, not wet or pasty.
Tip: Keep the knife tip on the board and rock it; don't press and crush.
Chop mint and scallions
- Finely chop the mint just before assembling, and thinly slice the scallions.
- Add both to the bowl of parsley.
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Ready when: Mint is finely chopped without blackened edges.
Tip: Chop mint last; it darkens quickly once cut.
Whisk the dressing
- In a small bowl, whisk the remaining lemon juice (about ¼ cup / 60 ml), olive oil, remaining ¾ teaspoon salt, allspice and several grinds of pepper until blended.
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Ready when: Dressing looks slightly cloudy and emulsified.
Toss the salad
- Add the drained tomatoes and the softened bulgur with its juices to the herbs.
- Pour in the dressing and toss gently with two forks or your hands until everything is evenly coated and the herbs look glossy.
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Ready when: Herbs are evenly dressed with no pooled dressing in the bottom.
Tip: Toss lightly to keep the herbs fluffy.
Rest and season
- Let the tabbouleh stand at room temperature for 15 minutes so the bulgur finishes softening and the flavors meld.
- Taste a spoonful with some bulgur and adjust with more salt, pepper or lemon juice.
- It should taste tart, grassy and well seasoned.
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Ready when: Bulgur grains are tender with a slight chew, not hard in the center.
Tip: If the bulgur is still crunchy, add 1 tablespoon lemon juice and rest 5 more minutes.
Serve
- Pile the tabbouleh onto a platter.
- If using, serve with romaine leaves to scoop up spoonfuls, folding them like little cups.
Good to know
Tips
- The salad should be mostly green: herbs far outnumber the bulgur, which is the traditional Lebanese style.
- Dry herbs thoroughly and drain tomatoes to prevent a watery salad.
- Dress shortly before serving; the lemon will dull the parsley's color if left too long.
- Taste for acidity at the end, since lemons vary in tartness.
Make ahead
"Chop the parsley, mint and scallions up to 1 day ahead and store in separate airtight containers lined with paper towels in the fridge. Dice and drain the tomatoes up to 4 hours ahead. Dress and toss no more than 1 hour before serving for the best texture."
Storage & reheating
"Room temperature: up to 1 hour. Fridge: airtight container up to 2 days; it will soften and release some liquid, so drain it and refresh with a squeeze of lemon and a drizzle of oil. Freezing is not recommended. Serve cool or at room temperature."
Substitutions
- fine bulgur (#1) → Cooked and cooled quinoa (about ¾ cup) for gluten-free. Texture is slightly different, but it keeps the herb-forward balance.
- ground allspice → A pinch of ground cinnamon plus a pinch of black pepper. Allspice is traditional; this gives a similar warm note.
- scallions → ¼ cup finely diced sweet white or red onion. Rinse the onion in cold water to soften its bite.
- fine bulgur (#1) → Medium bulgur (#2). Soak in ½ cup (120 ml) boiling water for 10 minutes, drain well and cool before using.
