Classic Lebanese Tabbouleh
A parsley-packed Lebanese bulgur salad tossed with tomato, mint, and a bright lemon-olive oil dressing.
In a Lebanese kitchen, tabbouleh is judged by one rule: it should be a herb salad with a little grain in it, not the other way around. This version leans hard into that tradition, packing in bunches of parsley and fresh mint against a light scattering of soaked bulgur, diced tomato, and green onion, all tossed with a sharp lemon and olive oil dressing.
Because parsley and tomato carry most of the volume here, this salad leans heavily on olive oil's monounsaturated fat and plant fiber rather than starch, which is part of why it fits comfortably within a heart-healthy Mediterranean pattern of eating. It's also entirely plant-based, so it works as a side for almost any main course or as a light lunch on its own with a piece of flatbread.
Ingredients
- 1/2 cup fine bulgur wheat
- 4 cups finely chopped flat-leaf parsley — about 4 bunches, stems removed
- 1/4 cup finely chopped fresh mint leaves
- 3 medium tomatoes, finely diced
- 4 green onions, thinly sliced
- 1/4 cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Place bulgur in a bowl, cover with 1/2 cup hot water, and let stand 15 minutes until softened; drain any excess liquid.
- 2In a large bowl, combine the chopped parsley, mint, tomatoes, and green onions.
- 3Add the soaked bulgur to the herb mixture.
- 4Whisk lemon juice, olive oil, salt, and pepper together, then pour over the salad and toss well.
- 5Let sit 10 minutes for flavors to meld before serving.