Lebanese Tabbouleh Salad (Tabouli)
Make tabbouleh (tabouli) salad with finely chopped parsley, tomatoes, a little bulgur, and a lemon–olive oil dressing. Bright, fresh, and zingy, enjoy it by the forkful or scoop it with lettuce leaves.
Servings: 4
Ingredients
- 3 oz flatleaf parsley 1 large bunch
- 11 oz tomatoes 1 large or 2 medium
- 1.6 oz green onions 5 stalks; or scallions
- 0.2 oz fresh mint leaves 1/2 cup
- 1 head lettuce medium; to serve with
Dressing
- 1/4 cup olive oil extra virgin
- 5 Tablespoons lemon juice from 1.5 lemons
- 1.5 Tablespoons fine bulgur wheat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing in a small bowl. Combine the olive oil, lemon juice, bulgur wheat, salt, and pepper. Whisk well and set aside.
- Bundle the parsley. Wash well under running water or in a large bowl filled with water. Dry well with a salad spinner or a kitchen towel.
- Place a bunch of parsley on your cutting board. Using a sharp knife, cut off the hard ends, then carefully chop the leaves finely, making sure to go through each chop just once (otherwise, the parsley will bruise).
- Wash and pat dry the tomatoes dry, then dice them finely into small pieces. Finely dice the green onions and cut the mint leaves into strips.
- Place the chopped ingredients into a large salad bowl. Pour the dressing and toss well to combine.Serve the tabbouleh with crisp lettuce leaves!
Video
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. To make it ahead, keep the chopped ingredients separate until you're ready to serve.
Chopping: For the best texture, finely chop all the vegetables. Using a sharp knife is essential to avoid bruising the herbs and making the vegetables too mushy.
Sourcing: For the best flavor, use the freshest ingredients. Large quantities of parsley are often available in Middle Eastern shops. Use fine bulgur wheat—you can find it in most Middle Eastern shops or online. If you prefer a grain-free option, substitute bulgur wheat for quinoa.
Check the blog post for more tips and serving suggestions!
Nutrition
Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 332mg | Potassium: 570mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2994IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 3mg