Tabbouleh

Tabbouleh is a vibrant Levantine herb salad celebrated for its bright flavors, refreshing texture, and emphasis on finely chopped greens. Built on a base of abundant parsley and aromatic mint, it is punctuated by juicy tomatoes, crisp cucumber, gentle green onions, and nutty, tender bulgur, then lifted with tangy lemon juice and rich extra-virgin olive oil. A pinch of salt, a dusting of black pepper, and the optional warmth of allspice bring the bowl into balance, while crunchy romaine lettuce leaves make the perfect edible scoop.

Rooted in the Levant, tabbouleh as enjoyed in many traditional homes places the spotlight on herbs—especially generous quantities of finely minced parsley—with the grains playing a supporting role. Over time, cooks have adapted the ratio of bulgur to herbs to suit taste and availability, but the signature elements—bright lemon juice, fruity extra-virgin olive oil, ripe tomatoes, cool cucumber, and fresh mint—remain at the heart of the dish. This version honors the herb-forward tradition while ensuring easy, repeatable results at home.

Ingredients

• 1/3 cup fine bulgur
• 4 packed cups finely minced parsley (stems trimmed)
• 1 packed cup finely minced mint
• 2 cups diced ripe tomatoes
• 1 cup finely diced cucumber
• 3/4 cup thinly sliced green onions
• 1/3 cup freshly squeezed lemon juice (more to taste)
• 1/3 cup extra-virgin olive oil
• 1 to 1 1/4 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice (optional)
• romaine lettuce leaves, for serving

Preparation

1. Fluff the base: Place the fine bulgur in a large bowl. Moisten it with half of the lemon juice and toss to coat. Let it soften for 15 minutes, stirring once or twice, until the bulgur is tender with a slight bite.
2. Chop the herbs: While the bulgur softens, finely mince the parsley and mint. Aim for very fine pieces so the salad feels light and cohesive.
3. Prepare the vegetables: Dice the tomatoes and cucumber into small, even pieces, and thinly slice the green onions. If the tomatoes are very juicy, lightly drain excess liquid so the finished salad doesn’t turn watery.
4. Combine: To the bowl with the softened bulgur, add the minced parsley, minced mint, diced tomatoes, diced cucumber, and sliced green onions. Toss gently to distribute the herbs and vegetables evenly through the bulgur.
5. Season: Pour in the remaining lemon juice and the extra-virgin olive oil, then sprinkle on the salt, black pepper, and, if using, the allspice. Toss again until the greens glisten and everything is evenly coated.
6. Taste and adjust: Add more lemon juice, a splash of extra-virgin olive oil, or a pinch of salt to brighten and balance as needed.
7. Rest: Let the salad stand for about 10 minutes to allow the bulgur to finish hydrating and the flavors of the parsley, mint, lemon juice, and extra-virgin olive oil to meld.

Tips and Notes

• Herb-first balance: Traditional tabbouleh is herb-forward. Keep the ratio generous with parsley and mint, using the bulgur as a subtle, textural accent.
• Texture matters: Finely mincing the parsley and mint and dicing the tomatoes, cucumber, and green onions into tiny, even pieces creates the classic fluffy bite.
• Seasoning: Adjust the acidity with extra lemon juice and richness with a touch more extra-virgin olive oil. Round everything out with enough salt and a final twist of black pepper. A whisper of allspice adds gentle warmth.
• Make-ahead: You can combine the softened bulgur, chopped parsley, and chopped mint a little in advance; fold in the tomatoes, cucumber, and green onions with the lemon juice and extra-virgin olive oil shortly before serving for best texture.

Serving

Spoon tabbouleh into a shallow bowl and serve with crisp romaine lettuce leaves for scooping. The interplay of bright lemon juice, fruity extra-virgin olive oil, fresh parsley, lively mint, sweet-tart tomatoes, cooling cucumber, and mellow green onions makes it a versatile side for many meals, or a refreshing centerpiece on its own. Finish with a final pinch of salt and a crack of black pepper to taste before bringing it to the table.