Tabbouleh
“Levantine herb salad of finely chopped parsley, mint, bulgur wheat, tomato, and lemon-olive oil dressing.”
Parsley
Mint
Bulgur
Tomato
Lemon
Olive OilWhere it comes from
Tabbouleh is a refreshing herb salad that hails from the Levant region, particularly Lebanon and Syria. Traditionally enjoyed during hot summer months, it showcases the vibrant flavors of parsley, mint, and tomatoes, reflecting the Mediterranean's bountiful produce. Interestingly, the dish has evolved from being primarily a parsley salad to its current form, where bulgur wheat plays a crucial role.
On the Palate
How it's made
4 steps · Show ↓25 min active · 20 min waiting
How it's made
4 steps · Show ↓- 15 min
Rinse the bulgur under cold water, then soak in a bowl with enough water to cover. Let it sit for 20 minutes until tender, then drain any excess water.
- 210 min
Finely chop the parsley and mint until they are almost minced. Dice the tomatoes and onions into small, uniform pieces. Combine the herbs and vegetables in a large mixing bowl.
- 35 min
Add the soaked bulgur to the bowl with herbs and vegetables. Drizzle with olive oil and freshly squeezed lemon juice. Season with salt and toss gently to combine, ensuring the bulgur is evenly distributed.
- 45 min
Taste and adjust the seasoning with more salt or lemon juice if needed. Serve the tabbouleh chilled or at room temperature as part of a mezze platter.
