Tabbouleh (Parsley & Bulgar Salad)

Mounded high on a scalloped plate, the parsley and bulgur salad reveals pops of ruby tomato, pale cucumber, and flecks of onion against the vivid green herbs.

My tabbouleh recipe takes the classic parsley and bulgar salad and layers in fragrant lemon zest, ripe tomatoes, and a tangy dressing, creating a dish that’s a refreshing contrast of tastes, textures, and colors.

Course Salad, Sides

Cuisine Middle Eastern

Keyword lebanese, salad, tabbouleh

Level Beginner

Main Ingredient Grains & Seeds, Vegetable

Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian

Prep Time 10

Soaking time 1

Total Time 1 10

Servings servings

Calories 187kcal

Equipment

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)

Grams + US Cups - US Standard

Instructions

Whisk 1 teaspoon lemon zest, ¼ cup lemon juice, ¼ cup olive oil, ¼ teaspoon ground black pepper and 1 teaspoon salt together in a small bowl, then add ¼ cup cracked bulgur. Let this soak for 1 to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
1 teaspoon lemon zest, ¼ cup lemon juice, ¼ cup olive oil, ¼ teaspoon ground black pepper, 1 teaspoon salt, ¼ cup cracked bulgur
If the raw onion is too strong for your tastes, chop and soak ½ red onion in cold water with a pinch of baking soda for 30 minutes. Drain and dry thoroughly with paper towels before using them in the salad.
½ red onion
Wash 140 grams flat-leaf 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.
140 grams flat-leaf parsley
Add the parsley to a large bowl along with 140 grams Lebanese cucumbers, 225 grams tomatoes, and the 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.
140 grams Lebanese cucumbers, 225 grams tomatoes

Nutrition