Description
Lebanese Tabbouleh Salad is a fresh, vibrant, and healthy dish packed with finely chopped parsley, tomatoes, mint, and bulgur wheat, all tossed with lemon juice and olive oil. This traditional Middle Eastern salad is light yet flavorful, perfect as a side dish or a refreshing snack served chilled or at room temperature.
Ingredients
Scale
Grains
- 1/2 cup fine bulgur wheat
Vegetables & Herbs
- 4 firm Roma tomatoes, diced
- 1 English cucumber, diced (optional)
- 1 bunch green onions, thinly sliced
- 2 large bunches fresh flat-leaf parsley, finely chopped with stems removed
- 1/4 cup fresh mint leaves, finely chopped
Dressings & Seasonings
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak Bulgur: Place the bulgur wheat in a small bowl and cover it with hot water until it is just submerged. Allow it to soak for about 15 to 20 minutes or until it becomes soft. Drain well, pressing out any excess liquid using a spoon or a clean kitchen towel.
- Combine Ingredients: In a large mixing bowl, add the diced tomatoes, optional cucumber, thinly sliced green onions, finely chopped parsley, and mint leaves. Add the drained bulgur wheat to the bowl and gently toss everything together ensuring even distribution.
- Add Dressing and Seasoning: Drizzle the extra virgin olive oil and fresh lemon juice over the salad mixture. Season with salt and black pepper. Mix thoroughly to combine all flavors evenly.
- Rest the Salad: Let the salad sit for 15 to 30 minutes before serving to allow the flavors to meld and develop fully. Serve chilled or at room temperature as a vibrant side dish or light meal.
Notes
- For authentic flavor, use flat-leaf parsley and chop it very finely by hand to maximize freshness and texture.
- Traditional Lebanese tabbouleh emphasizes parsley as the main ingredient with bulgur being secondary.
- Serve the salad with romaine lettuce leaves or pita bread for a complete Middle Eastern experience.
