Tabbouleh

Tabbouleh is a bright Levantine herb salad in which finely chopped parsley is the star, not a garnish — bulgur wheat, tomato, and mint play supporting roles in a tangy lemon-olive oil dressing. It's a refreshing staple of Lebanese and Syrian mezze spreads.

By YumYum Editorial · Mediterranean

Prep: 20 min · Total: 20 min · Serves 4

Ingredients

• 1/4 cup fine bulgur wheat
• 3 cups fresh flat-leaf parsley, very finely chopped
• 2 tbsp fresh mint, finely chopped
• 3 Roma tomatoes, finely diced
• 3 green onions, finely sliced
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• to taste Romaine lettuce leaves, for serving

Instructions

1. Rinse the bulgur and soak it in cold water for 15 minutes until softened, then drain thoroughly and squeeze out excess liquid.
2. Finely chop the parsley by hand for the best texture — a food processor tends to bruise the leaves.
3. Combine the parsley, mint, tomatoes, and green onions in a large bowl.
4. Add the softened bulgur and toss to combine.
5. Whisk lemon juice, olive oil, salt, and pepper together, then pour over the salad.
6. Toss well and let sit 10 minutes so the bulgur absorbs the dressing.
7. Taste and adjust lemon juice and salt as needed.
8. Serve chilled or at room temperature, scooped with romaine lettuce leaves.