Best Tabbouleh Salad
Classic Lebanese herb-forward tabbouleh — bright, lemony, refreshing mezze staple.
Ingredients
- ½ cup fine #1 bulgur + ½ cup boiling water
- 3 bunches flat-leaf parsley finely chopped
- 1 bunch fresh mint finely chopped
- 4 tomatoes + 1 English cucumber finely diced
- 4 –5 green onions sliced
- ⅓ cup each lemon juice + olive oil
- Salt pepper, pinch allspice
Instructions
- Soak bulgur 15–20 min → cool.
- Finely chop herbs (no food processor).
- Dice veggies small.
- Whisk dressing → combine everything.
- Rest 30 min+ → adjust seasoning.
- Serve chilled or room temp.
Notes
- Herb-heavy is authentic — parsley is the star
- Fine bulgur only (#1)
- Keeps & improves 3 days in fridge
- Never freeze (herbs suffer)
- Perfect with romaine leaves or warm pita