A refreshing parsley salad with bulgur, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette. Tips for making the best tabouleh.
Recipe
PinIt's been a long cold winter and my body's been aching to eat something vibrant and green. It's still a bit early for spring vegetables, but Tabouleh is a verdant Levantine salad you can put together with vegetables and herbs that are available all year.
While it's a simple salad to prepare with very few ingredients, here are a few key points that separate a great tabouleh from a bowl of rabbit food.
- First, as with all simple dishes, it’s crucial to use the very best ingredients. This means good quality olive oil and fresh parsley. But the two most important things are to use ripe tomatoes and tender cucumbers. Since it’s not exactly the height of tomato season right now, I used cherry tomatoes, which tend to be sweeter. As for the cucumbers, I like using Lebanese cucumbers for my Tabouleh because they have tender skin, a nice crunchy texture, and just a bit of sweetness, but japanese cucumbers also work well. If you can’t find either, use a hot house cucumber (a.k.a. English cucumber), removing the seeds with a spoon.
- The second thing is to soak the bulgur in the dressing. Many recipes tell you to cook the bulgur. Bulgur wheat is par boiled before it’s dried and so putting it in boiling water will make it too soft. Traditional Tabouleh recipes usually call to soak the bulgur in cold water, but I prefer soaking it in the dressing because it absorbs the concentrated flavors of the dressing, keeping the finished salad from tasting watery.
- Lastly, don’t be afraid of the parsley. According to Wikipedia “The Levantine Arabic tabbūle is derived from the Arabic word tabil, meaning seasoning.” since bulgur isn’t much of a seasoning one can only imagine that the name is referring to the potent herbs that go into the salad. I know many people are used to thinking of parsley as an inedible garnish that comes with your meal at Denny’s, but it was an herb before it was a garnish. It’s also loaded with anti-oxidants and is even purported to slow the growth of tumors.
It's worth noting that cucumber is not a traditional addition to Tabouleh, however I like the texture it adds. If you want to make a more traditional Tabouleh, just omit the cucumbers. Tabouleh tastes great the day it's made, but I think it's even the better the next day. Serve it as part of a Meze, or on a bed of greens as a salad.
📖 Recipe
Units
Ingredients
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ teaspoon ground black pepper (coarsely ground)
- 1 teaspoon salt
- ¼ cup cracked bulgur
- ½ red onion (finely diced)
- 140 grams flat-leaf parsley
- 140 grams Lebanese cucumbers (~2 cucumbers, cubed)
- 225 grams tomatoes (~2 tomatoes, cubed)
Instructions
- Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 1 to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
- If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
- Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
- Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.
Recipes in your inboxDon't miss out SIGN UP!
Yvonne says
I think your recipe is wonderful and looks gorgeous- I would definitely love to try it and think it's wonderful that you've got your own take on 'traditional' dishes, which just about every family does in every part of the world.
chez us says
I love this recipe, and I always add cucumber as well as I feel it gives the recipe a bit of "freshness"
nina says
Since it went down into my ancestors and your ancestors discussion I didn't want to go to this area although I only wanted to say don't name Tabouleh for a Non Tabouleh cause we need to respect Lebanese heritage... but let me tell you then: Tabouleh the name is Lebanese, the concept is Lebanese regardless of the ingredients (It originated way before discovering the Americas by the pheonicians, -pheonician ruins South America) and do you have a scientific proof tomatoes are American, theories can be improved and they develop so you can't make a standard on it...You didn't respect our heritage when you called your salad tabouleh...you can use the potatoes, tomatoes, zucchinis and whatever "American" or non American ingredients to make any salad just don't call it tabouleh...You are not interested in the Lebanese cuisine and you find it boring so don't cook it or inspire of it..or throw a stone in the well... if you want to create a monster and call it tabouleh even if it you think it is tasty ...or if you wanna ruin it...just don't call it the original name you can say inspired from Tabouleh salad..The Lebanese cuisine is famous and loved around the world for what it is...I won't invite you for a meal to Lebanon so no need to worry , since you are prejudicially trying to make me feel guilty about the what you call "What the Lebanese cuisine is about today" (Are you starting a propaganda here ?)"or what my ancestors did"...personally I love it..I enjoy it ..my only worry is that what the Lebanese cuisine will be about tomorrow if you keep inventing dishes that are less tasty or less balanced than tabouleh and call it tabouleh...I would have thanked you for changing a routine...but please don't change this tasty routine ...Truly I sensed you would answer by throwing some comment on my ancestors
and how they should have lived...they provided healthy and accurately balanced cuisine and that is enough...what did America's ancestors do to have a healthy diet....Oh I forgot....America's ancestors are Native Indians...We do not know about their dishes yet...I am not here to fight about my ancestors or your ancestors ...My interest is ttat my ancestors dishes won't disappear...I just find it unfair to ruin a nice healthy dish ...like tabouleh...then say I didn't say it is Lebanese...but you called it tabouleh!!!! Does the name remind you of anything??? Will it be better than Tabouleh???? Offcourse not ,,,,Our ancestors were wise...I'm sure you are not !!!
nina says
Since it went down into my ancestors and your ancestors discussion I didn't want to go to this area although I only wanted to say don't name Tabouleh for a Non Tabouleh cause we need to respect Lebanese heritage... but let me tell you then: Tabouleh the name is Lebanese, the concept is Lebanese regardless of the ingredients (It originated way before discovering the Americas by the pheonicians, -pheonician ruins South America) and do you have a scientific proof tomatoes are American, theories can be improved and they develop so you can't make a standard on it...You didn't respect our heritage when you called your salad tabouleh...you can use the potatoes, tomatoes, zucchinis and whatever "American" or non American ingredients to make any salad just don't call it tabouleh...You are not interested in the Lebanese cuisine and you find it boring so don't cook it or inspire of it..or throw a stone in the well... if you want to create a monster and call it tabouleh even if it you think it is tasty ...or if you wanna ruin it...just don't call it the original name you can say inspired from Tabouleh salad..The Lebanese cuisine is famous and loved around the world for what it is...I won't invite you for a meal to Lebanon so no need to worry , since you are prejudicially trying to make me feel guilty about the what you call "What the Lebanese cuisine is about today" (Are you starting a propaganda here ?)"or what my ancestors did"...personally I love it..I enjoy it ..my only worry is that what the Lebanese cuisine will be about tomorrow if you keep inventing dishes that are less tasty or less balanced than tabouleh and call it tabouleh...I would have thanked you for changing a routine...but please don't change this tasty routine ...Truly I sensed you would answer by throwing some comment on my ancestors and how they should have lived...they provided healthy and accurately balanced cuisine and that is enough...what did America's ancestors do to have a healthy diet....Oh I forgot....America's ancestors are Native Indians...We do not know about their dishes yet...I am not here to fight about my ancestors or your ancestors ...My interest is ttat my ancestors dishes won't disappear...I just find it unfair to ruin a nice healthy dish ...like tabouleh...then say I didn't say it is Lebanese...but you called it tabouleh!!!! Does the name remind you of anything??? Will it be better than Tabouleh???? Offcourse not ,,,,Our ancestors were wise...I'm sure you are not !!!
Sophie says
Everyone throwing hate at this lady is wrong. So what if she has modified it, are you telling me if your nana had spare cucumbers that were about to go bad she would not bang them in there. You all have too much time on your hands to be trying to spread hate over a salad. Or are youse all just hangry?
Marc Matsumoto says
Hi Nina, I think you should have someone with a better grasp of English read my response and translate it for you as I don't think you understood what I said. I was complimenting your ancestors for creating a delicious cuisine because they were able to embrace new ingredients and techniques from other parts of the world instead of limiting themselves to the way things have always been done.
Anyhow I genuinely feel bad for upsetting you, and I do apologize for that, but it does not sound like we're going to come to any kind of agreement by discussing this further, so why don't we agree to disagree and leave it at that.
IV says
nina...why take something good into bad? this posting meant goodwill and your "from-the-moon-attitude" is what's disrespecting your heritage not the recipe.
Spice Girl says
I was inspired by this recipe and just made Tabouleh today for dinner. I added carrot, but all ingredients are very finely chopped. It tastes yummy too. I love the idea of making up my own recipe from the original. Thanks for this easy and yummy recipe 🙂
Juani says
Marc,
First, I think your response(s) to Nina were brilliant.
Second, this recipe is so wonderful! I made it exactly to your measurements, and it was the best TABOULEH I have ever had. The flavors were fresh and vibrant. I was planning on saving some for tomorrow, but it was so good, that I ate the whole batch today. Thank you so much for providing this healthy and flavorful recipe. I have already passed it on to several people, and it certainly will be in my weekly rotation of favorite, healthy meals.
Kind regards
Juani
Rita says
Fresh Thyme or Oregano (the one with tinny leaves) goes great with tabbouleh, totally becomes something else 😉
Friartuck says
Nina, just shut up.
I don't care what you think Tabouleh is, it may have originated as a Lebanese dish but almost every original dish in the world has been modified by people to suit their own taste.
I have tried this recipe and it is very nice, if you don't like it don't make it.
Brenda says
Nina, please get over yourself. You are obviously FULL of yourself. You are embarrassing yourself the more you speak. No one here is trying to "offend" your ancestors. It is a damn dish that is loved by people, whether they are Lebanese, Armenian, African or American. You are so full of yourself! You act and speak like you were the queen of Lebanon or something. By the way, I myself had Tabouleh from a LEBANESE RESTAURANT, that was owned by a LEBANESE, and it had cucumber... And guess what? IT WAS AMAZING. So please, shut up and get over yourself.
Brenda says
Do not apologize to someone who is narrow minded. She should be apologizing to you for acting the way she acted. Very trashy, and quiet embarrassing to be honest. You shared something that should be a compliment to her and to her 'ancestors'. Yet she so full of herself.
Don says
It has been two hours and the Bulgur is still like pebbles.
Marc Matsumoto says
Hi Don, my fault for not being more specific but did you by any chance use whole bulgur? Bulgur for Tabouleh needs to be "cracked" (it's crushed into very small pieces) otherwise it will not soften.
Jessica Hudson says
I absolutely love tabouleh with cucumber! It is really good in a grilled chicken wrap with ranch dressing! I ate it all the time while I was pregnant, but can't find it anywhere, so I'll be making this very soon! Btw,very classy with your comments to the ignorance in this world!