Tabbouleh-Style Green Salad with Parsley and Mint

Name: Tabbouleh-Style Green Salad with Parsley and Mint
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: ¼ cup (40 g) fine bulgur (#1), rinsed in a fine-mesh strainer; 4 large bunches (about 6 cups finely chopped) (340 g) flat-leaf parsley, washed and thoroughly dried, thick lower stems removed, leaves and tender stems finely chopped; ½ cup, packed (20 g) fresh mint leaves, washed, dried, stems removed, finely chopped; 3 medium (about 1 lb) (450 g) ripe firm tomatoes, cored and cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, 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; black pepper, freshly ground, to taste; 12 small inner leaves (150 g) romaine lettuce leaves, washed and dried, for serving (optional)

From the MyKitchenBank Kitchen

A bright, herb-heavy Lebanese-style salad in which finely chopped flat-leaf parsley and mint take center stage, with juicy tomato, scallion and a small amount of soaked bulgur, all dressed in lemon and good olive oil.

Prep: 35 min
Cook: —
Wait: 25 min
Total: 1 hr
Makes: About 6 cups (6 side servings)

Jump to recipe ♡ Save

Ingredients

6 servings

¼ cup (40 g) fine bulgur (#1), rinsed in a fine-mesh strainer
4 large bunches (about 6 cups finely chopped) (340 g) flat-leaf parsley, washed and thoroughly dried, thick lower stems removed, leaves and tender stems finely chopped
½ cup, packed (20 g) fresh mint leaves, washed, dried, stems removed, finely chopped
3 medium (about 1 lb) (450 g) ripe firm tomatoes, cored and cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, 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 (0.5 g) ground allspice
black pepper, freshly ground, to taste
12 small inner leaves (150 g) romaine lettuce leaves, washed and dried, for serving (optional)

Equipment (6)

Large sharp chef's knife
Cutting board
Salad spinner or clean kitchen towels
Small bowl for soaking bulgur
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for dressing

Steps

Before you start

Wash the parsley and mint well, then dry them completely (salad spinner, then towels). Wet herbs turn mushy and dark when chopped.
Use fine (#1) bulgur. If yours is medium or coarse, soak it longer, about 30 to 40 minutes, and drain well.
Use a very sharp knife. A dull blade bruises the herbs and makes the salad watery.
Plan on 25 minutes of resting time after dressing so the flavors meld.

1
Soak the bulgur
- Put the rinsed bulgur in a small bowl with the tomatoes' diced juices in mind for later.
- For now, cover the bulgur with ½ cup (120 ml) cold water and let it soak for 20 minutes, until the grains are tender but still slightly chewy.
- Drain in a fine-mesh strainer, pressing out all excess water.
+ Show details− Hide details
Ready when: Grains are tender with a slight chew and no hard center
Tip: Squeeze the drained bulgur in a clean towel so it doesn't water down the salad.
2
Dry the herbs
- Wash the parsley and mint in a large bowl of cold water, lift them out, and spin dry.
- Pat with towels until no moisture remains on the leaves.
+ Show details− Hide details
Ready when: Leaves feel dry to the touch, not damp
Tip: Dry herbs chop cleanly and stay bright green instead of turning to paste.
3
Chop the parsley
- Gather the parsley into tight bundles and slice thinly across, then rock the knife through the pile a few times until the pieces are about ⅛ inch (3 mm), fine but still distinct.
- Transfer to a large mixing bowl.
- Discard thick stems.
+ Show details− Hide details
Ready when: Parsley is finely chopped and fluffy, not mushy or wet
Tip: Don't use a food processor; it bruises the leaves and releases bitter, watery juice.
4
Chop mint and vegetables
- Stack the mint leaves and chop finely, then add to the parsley.
- Dice the tomatoes into ¼-inch (6 mm) pieces and thinly slice the scallions.
- Add both to the bowl.
- Keep any tomato juice on the board out of the bowl.
+ Show details− Hide details
Ready when: Tomato pieces are even and hold their shape
Tip: Chop mint just before using; it browns quickly once cut.
5
Whisk the dressing
- In a small bowl or jar, whisk together the lemon juice, olive oil, salt, allspice and several grinds of black pepper until slightly thickened and cloudy.
+ Show details− Hide details
Ready when: Dressing looks emulsified and cloudy
6
Combine and toss
- Add the drained bulgur to the bowl of herbs and vegetables.
- Pour the dressing over and toss gently with two forks or your hands for about 30 seconds, until everything is evenly coated.
+ Show details− Hide details
Ready when: Herbs glisten lightly with no pooled dressing
Tip: Dress no more than 30 minutes before serving, or the parsley wilts.
7
Rest and season
- Let the salad rest at room temperature for 15 minutes so the bulgur absorbs the dressing and the flavors blend.
- Taste and add salt or a squeeze more lemon if needed; it should taste distinctly tart and herby.
+ Show details− Hide details
Ready when: Salad tastes bright, lemony and well seasoned
Tip: Taste on a piece of romaine, since that is how it will be eaten.
8
Serve
- Spoon the salad onto a platter, with romaine leaves alongside for scooping if using.
- Serve within 30 minutes for the best color and texture.

Good to know

Tips

Parsley should be the clear majority of the salad; this is an herb salad with grain, not a grain salad with herbs.
Salt the tomatoes only in the dressing, not beforehand, to avoid a watery bowl.
Choose firm, ripe tomatoes and scoop out excess seeds if very juicy.
Use a fruity, good-quality extra-virgin olive oil since it is a main flavor.

Make ahead

Soak and drain the bulgur, chop the herbs, and dice the tomatoes up to 4 hours ahead; store each separately, covered, in the fridge (herbs wrapped in a dry paper towel). Keep the dressing separate and combine within 30 minutes of serving.

Storage & reheating

Best eaten the day it's made. Refrigerate leftovers in an airtight container up to 1 day; the herbs will soften but still taste good. Serve cold or at room temperature. Do not freeze.

Substitutions

fine bulgur (#1) → cooked and cooled quinoa (3 tablespoons). Makes it gluten-free; use the same amount of cooked grain and skip the soaking.
ground allspice → pinch of ground cinnamon plus black pepper. Gives a similar warm, subtle spice note.
fresh mint leaves → extra parsley. Flavor will be less fresh and cooling, but still good if you have no mint.
romaine lettuce leaves → grape or cabbage leaves, or pita. Cabbage leaves are a traditional scoop; pita makes it more filling.