Tabbouleh is one of the most beloved salads in Arab cuisine, known for its refreshing taste and abundance of fresh herbs. It is usually served alongside grilled meats or as part of a mezze platter.
Ingredients (for 6 servings)
- 5 bunches fresh parsley, finely chopped and well dried
- 1 bunch fresh mint, finely chopped
- 3 ripe tomatoes, diced small
- 3 small cucumbers, diced small (optional, to taste)
- 1 small onion, very finely chopped
- ¼ cup fine bulgur, washed and drained
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon salt, or to taste
- Fresh lettuce leaves, for garnish and serving
Instructions
- Soak the bulgur in the lemon juice for about 15 minutes, until it absorbs the liquid and softens slightly — it does not require cooking.
- In a large bowl, mix the parsley, mint, onion, and tomatoes. Make sure the herbs are well dried after washing to avoid a watery salad.
- Add the soaked bulgur (and cucumber, if using) to the herb and vegetable mixture, and mix gently until well combined.
- Season with salt and olive oil, then mix again.
- Taste and adjust seasonings; add more lemon juice or olive oil to achieve the perfect balance of acidity and flavor.
- Cover the bowl and refrigerate for at least 30 minutes before serving — this allows the flavors to harmonize and the salad becomes even more refreshing.
Serving
Serve tabbouleh on a platter garnished with fresh lettuce leaves. It can be eaten with lettuce leaves or pita bread, or as a side dish with grilled meats.
Tips for a perfectly balanced tabbouleh
- Use fresh, small-leaf parsley for the best flavor.
- Do not overmix to avoid a watery texture.
- You can add green chili or green onions for extra flavor, if desired.
- For more acidity, gradually add lemon juice to taste.
Enjoy! 🍽️
