Classic Lebanese Tabbouleh

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.