Lebanese Tabbouleh with Fine Bulgur, Parsley and Tomato

Name: Lebanese Tabbouleh with Fine Bulgur, Parsley and Tomato
Prep time: 37 min
Total time: 37 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: ¼ cup (45 g) fine bulgur (#1), rinsed in a fine-mesh sieve under cold water and drained; 1¼ lb (570 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) dice (about 3 tomatoes); 4 large bunches (400 g) flat-leaf parsley, washed, thoroughly dried, thick lower stems removed, leaves and tender stems very finely chopped (about 6 packed cups chopped); ½ cup (15 g) fresh mint leaves, packed, washed, dried and finely chopped; 4 whole (60 g) green onions, trimmed, white and green parts thinly sliced; ⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons; ⅓ cup (80 ml) extra-virgin olive oil; 1 teaspoon (6 g) fine sea salt, plus more to taste; ¼ teaspoon (½ g) ground allspice; ¼ teaspoon (½ g) black pepper, freshly ground; 12 small leaves (100 g) romaine or little gem lettuce leaves, washed and dried, for scooping (optional)

From the MyKitchenBank Kitchen

A bright, herb-heavy Lebanese salad where finely chopped parsley and mint take center stage, with juicy tomatoes and just a little soaked bulgur, all dressed in lemon and good olive oil. No cooking required.

Prep: 37 min
Cook: —
Wait: 10 min
Total: 47 min
Makes: About 6 cups (6 side-dish servings)

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Ingredients

6 servings

¼ cup (45 g) fine bulgur (#1), rinsed in a fine-mesh sieve under cold water and drained
1¼ lb (570 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) dice (about 3 tomatoes)
4 large bunches (400 g) flat-leaf parsley, washed, thoroughly dried, thick lower stems removed, leaves and tender stems very finely chopped (about 6 packed cups chopped)
½ cup (15 g) fresh mint leaves, packed, washed, dried and finely chopped
4 whole (60 g) green onions, trimmed, white and green parts thinly sliced
For the dressing
⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons
⅓ cup (80 ml) extra-virgin olive oil
1 teaspoon (6 g) fine sea salt, plus more to taste
¼ teaspoon (0.5 g) ground allspice
¼ teaspoon (0.5 g) black pepper, freshly ground
To serve
12 small leaves (100 g) romaine or little gem lettuce leaves, washed and dried, for scooping (optional)

Equipment (8)

Sharp chef's knife
Large cutting board
Salad spinner (or clean kitchen towels)
Fine-mesh sieve
Small bowl for soaking bulgur
Small bowl for whisking dressing
Large mixing bowl (4-quart / 4 L)
Measuring cups and spoons

Steps

Before you start

Wash the parsley and mint well, then dry them completely (a salad spinner plus a towel works best). Wet herbs turn mushy and make the salad watery.
Use fine (#1) bulgur. Coarser grades need cooking or a much longer soak.
Use ripe, firm tomatoes at room temperature for the best flavor.
Use a very sharp knife to chop the herbs. Dull blades bruise them and turn them dark.
Start with the tomatoes and bulgur (steps 1 and 2). They drain and soak while you wash and chop the herbs, so no separate waiting time is needed.

1
Dice and drain tomatoes
- Core the tomatoes and cut them into ¼-inch (6 mm) dice, keeping all the juice on the board.
- Put the diced tomatoes in a fine-mesh sieve set over a small bowl and sprinkle with ¼ teaspoon of the salt.
- Leave to drain while you do the next steps (at least 15 minutes).
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Ready when: About 3 tablespoons of juice have collected in the bowl
Tip: Save the tomato juice. You will use 2 tablespoons to soak the bulgur.
2
Soak the bulgur
- Rinse the bulgur in a fine sieve under cold water and drain well.
- Put it in a small bowl with 2 tablespoons of the lemon juice and 2 tablespoons of the drained tomato juice (use a little water if the tomatoes have not yet released enough).
- Stir and leave to soak while you prepare the herbs, about 15 minutes.
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Ready when: Grains are tender with a slight chew and no hard center when bitten
Tip: If the bulgur is still crunchy after 15 minutes, add 1 tablespoon of water and soak 5 more minutes.
3
Wash and dry herbs
- Wash the parsley and mint in a large bowl of cold water, lift them out, and spin dry in a salad spinner.
- Pat with a clean towel until no moisture remains on the leaves.
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Ready when: Leaves feel dry to the touch and do not leave damp marks on a towel
Tip: Wet herbs clump when chopped and dilute the dressing.
4
Chop the parsley
- Gather the parsley into tight bunches, with the tender stems included and the thick lower stems trimmed off.
- Slice thinly across the bunch, then rock the knife through the pile a few times to chop it very finely.
- Chop in batches and do not go over the pile too many times.
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Ready when: Parsley is fine and fluffy, with no large pieces and no green paste on the board
Tip: Stop chopping when the pieces are about the size of a grain of rice. A food processor makes it mushy.
5
Chop mint and onions
- Stack the mint leaves and chop them finely, just before using to prevent darkening.
- Thinly slice the green onions, white and green parts.
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Ready when: Mint is finely minced and onion rings are thin
6
Make the dressing
- In a small bowl, whisk the remaining lemon juice (about 3 tablespoons / 50 ml), the olive oil, the remaining ¾ teaspoon salt, the allspice, and the pepper until combined and slightly cloudy.
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Ready when: Dressing looks emulsified and slightly cloudy
7
Combine the salad
- In a large bowl, combine the parsley, mint, green onions, drained tomatoes, and soaked bulgur (with any liquid left in its bowl).
- Pour the dressing over the top and toss gently with two spoons or your hands until every leaf glistens.
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Ready when: Herbs are evenly coated and bulgur is evenly scattered, with no dry patches
Tip: Dress the salad no more than 30 minutes before serving so the parsley stays crisp.
8
Taste and rest
- Taste and add more salt or lemon juice if it needs brightness.
- Let stand 10 minutes so the flavors blend.
- Serve in a shallow bowl with romaine leaves for scooping, if using.
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Ready when: Salad tastes tangy, herbal and well seasoned, with a little oil pooled at the bottom
Tip: Serve at cool room temperature for the best flavor.

Good to know

Tips

Tabbouleh is a parsley salad with a little bulgur, not a grain salad. Keep the herb-to-bulgur ratio as written.
Dry herbs thoroughly and chop with a very sharp knife for a light, fluffy texture.
Salting and draining the tomatoes prevents a watery bowl.
Dress at the last minute. Lemon juice and salt will wilt the parsley if left too long.

Make ahead

Chop the herbs and green onions up to 1 day ahead and store them in a paper towel–lined container in the fridge. Dice and drain the tomatoes and soak the bulgur up to 4 hours ahead and refrigerate separately. Toss everything with the dressing no more than 30 minutes before serving.

Storage & reheating

Best eaten the day it is dressed. Leftovers keep covered in the fridge for up to 1 day, although the herbs will soften and darken. Bring to cool room temperature and stir before serving. Do not freeze.

Substitutions

fine bulgur (#1) → Cooked and cooled quinoa (about ¾ cup / 135 g). Makes the salad gluten-free. Skip the soaking and drain well before adding.
fresh mint leaves → Extra flat-leaf parsley (about ¼ cup more) plus 1 tablespoon dried mint. Use if fresh mint is unavailable. Dried mint is stronger, so don't add more.
ground allspice → Pinch of ground cinnamon and black pepper. Gives a similar warm note. Use the smallest pinch.
green onions → Finely diced sweet white onion (¼ cup / 40 g). Rinse under cold water and pat dry to soften its bite.