Tabbouleh Salad (Middle Eastern herb salad)

Name: Tabbouleh Salad (Middle Eastern herb salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: bulgur 80 g; parsley 60 g; mint 15 g; tomato 160 g; green onion 30 g; lemon juice 2 tbsp; olive oil 2 tbsp; salt 0.5 tsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Parsley makes up most of the bowl, with grains of bulgur scattered through the chopped green rather than the other way round.

Mint and lemon juice bring a cool, sour lift, and thinly sliced green onion adds a sharp edge. The herbs are chopped with a sharp, upright knife so the leaves are cut, not crushed, and keep their aroma. Mushy bulgur blurs into the herbs, and the soak stops while the grains are tender with a little chew left. Water from any of three places, the soaked bulgur, the washed herbs, or the tomato's seedy center, ends up as thin dressing pooled in the bowl. The cooled bulgur takes the dressing first and is seasoned on its own before the vegetables join it.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Place 80 g bulgur in a roomy bowl and pour in enough boiling water to cover it.

Let it soak for 8-10 minutes, until the grains look more translucent and feel tender but still slightly chewy.
2

Drain the bulgur well, pressing lightly with a spoon so excess water does not thin the dressing later.

Spread it out in the sieve or bowl and cool until no steam remains.
3

Dry 60 g parsley and 15 g mint thoroughly before chopping, since wet herbs make the salad heavy.

Chop with a sharp upright motion rather than crushing, then slice 30 g green onion thinly.
4

Halve 160 g tomato and remove the seeds and watery center so the salad stays bright, not soupy.

Dice the flesh into small pieces close to the size of the bulgur grains.
5

In a large bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, and 0.5 teaspoon salt first.

When the salt dissolves, add the cooled bulgur and toss so the grains absorb the seasoning evenly.
6

Add the herbs, green onion, and tomato, then fold from the bottom upward.

Refrigerate for at least 10 minutes and serve cold.