Lebanese Tabbouleh Salad
Description
Tabbouleh is a light and healthy salad made primarily with finely chopped parsley, fresh mint, bulgur wheat, tomatoes, and cucumbers. Tossed with lemon juice and olive oil, this salad is a cornerstone of Lebanese cuisine and often served as part of a mezze platter. It’s zesty, herby, and perfect as a side dish or light main.
Ingredients
Instructions
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Soak the Bulgur
Place the fine bulgur in a bowl and pour in just enough hot water to cover. Let it sit for 20 minutes to absorb the water and soften. Once soaked, drain any excess water and fluff the bulgur with a fork.
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Prepare the Vegetables and Herbs
Finely chop the parsley and mint leaves using a sharp knife (avoid using a food processor as it can bruise the herbs). Dice the tomatoes and cucumber into small pieces. Slice the green onions thinly. Transfer everything to a large mixing bowl.
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Combine Ingredients
Add the soaked bulgur to the bowl with the herbs and vegetables. Pour in the lemon juice and olive oil. Season with salt and pepper. Use a large spoon or spatula to gently mix everything together until well combined.
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Chill and Serve
Cover the bowl and let the salad rest in the fridge for at least 15–30 minutes. This allows the flavors to meld and the herbs to stay fresh. Serve chilled as a side dish, appetizer, or with pita bread and hummus.
