Lebanese Tabbouleh Fresh Salad (Print)

A refreshing blend of parsley, bulgur, tomatoes, and cucumber with zesty lemon dressing.

# What You Need:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place bulgur in a small bowl and pour boiling water over it. Cover and let stand for 10–15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large mixing bowl, mix chopped parsley, mint, spring onions, tomatoes, and cucumber until evenly distributed.
03 - Incorporate the softened bulgur into the vegetable and herb mixture, stirring gently to combine.
04 - Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl until emulsified.
05 - Pour the dressing over the combined ingredients and toss lightly to coat everything evenly.
06 - Taste the salad and adjust seasoning as necessary. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • It comes together in 20 minutes and tastes like you spent hours in the kitchen.
  • One salad that feels light enough for summer but substantial enough to actually fill you up.
  • The kind of dish that tastes even better the next day, so you can make it ahead without stress.
02 -
  • Don't chop your herbs too far ahead or they'll start to darken and lose their fresh taste—do it as close to serving as you can manage.
  • The salad soaks up more dressing as it sits, so if you're making it ahead, save a little dressing on the side to refresh it just before serving.
03 -
  • Make sure your knife is sharp when chopping the herbs—a dull blade bruises them and turns them dark instead of keeping them bright.
  • Seed your tomatoes by cutting them in half and gently squeezing out the excess juice and seeds, which keeps the salad from becoming watery.
Go back