A bright, refreshing salad made with finely chopped parsley, tomatoes, onions, and bulgur, dressed with lemon and olive oil.
Ingredients
For the salad
2 large bunches fresh parsley
¼ cup fine bulgur (No. 1)
2 medium tomatoes, finely diced
2–3 green onions, sliced thinly
A handful of shredded lettuce (optional for garnish)
10–12 mint leaves, finely chopped (optional)
For the dressing
¼ cup fresh lemon juice
¼ cup olive oil
½ tsp salt (add more to taste)
Preparation
Step 1: Prep the bulgur
Place ¼ cup fine bulgur in a small bowl.
Add just enough hot water to cover it.
Let it soak for 5–10 minutes.
Drain well and squeeze out excess water with your hand.
Fluff with a fork.
Bulgur must stay firm, not mushy.
Step 2: Prepare the parsley
Remove thick stems.
Wash parsley thoroughly in cold water.
Dry completely using a towel or salad spinner.
Wet parsley makes tabouleh soggy.
Chop parsley very finely with a sharp knife.
Do NOT use a food processor — it turns mushy.
Transfer the chopped parsley to a large bowl.
Step 3: Prepare the vegetables
Dice tomatoes into very small cubes.
Place tomatoes in a sieve to drain extra juice (important).
Slice green onions thinly.
Chop mint finely if using.
Step 4: Combine the salad
Add tomatoes to the parsley.
Add green onions.
Add mint (optional).
Add the softened bulgur.
Mix everything gently with your hands or a spoon.
Step 5: Make the dressing
In a small bowl, whisk together:
lemon juice
olive oil
salt
Taste and adjust.
Tabouleh should taste lemony and fresh.
Step 6: Dress and mix
Pour dressing over the salad.
Toss gently to coat all ingredients evenly.
Taste again — add salt or lemon if needed.
Step 7: Serve
Place shredded lettuce in the center (optional).
Serve fresh — tabouleh does not sit well for too long.