Lebanese Tabbouleh Salad (Printer version)

Vibrant Lebanese dish with parsley, bulgur, tomatoes, cucumber, and zesty lemon-olive oil dressing, ready in 20 minutes.

# What You'll Need:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place bulgur in a small bowl and pour over boiling water. Cover and let sit for 10–15 minutes until tender. Drain any excess water and fluff with a fork.
02 - In a large mixing bowl, combine chopped parsley, mint, spring onions, tomatoes, and cucumber.
03 - Add the soaked and fluffed bulgur to the bowl with the vegetables and herbs.
04 - In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
05 - Pour the dressing over the salad and toss gently to combine.
06 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like sunshine and comes together in under 20 minutes, making weeknight dinners feel effortless.
  • The bright acidity and fresh herbs keep you reaching for another forkful, and there's something about all that parsley that just makes you feel good.
  • It pairs with almost anything but never overshadows—a perfect companion whether you're grilling lamb or just eating it straight from the bowl.
02 -
  • Make this salad close to serving time—if it sits too long, the vegetables release moisture and the whole thing becomes a soggy mess, which defeats the purpose of the crisp, fresh texture.
  • The salt draws out water from the vegetables, so don't salt everything at once; wait until you've combined everything, then taste and adjust just before serving.
03 -
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving—this small act of patience will preserve the texture and brightness you worked for.
  • Taste as you go; the lemon juice should be assertive enough that it makes you pucker slightly, and the salt should enhance rather than overpower, so you always have room to adjust.
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