Tabbouleh is the quintessential salad of Lebanon and my absolute favorite. It’s a simple salad with few ingredients, and supermarket creations don’t compare to the homemade version. Parsley and tomato are the main ingredients. It should be fresh, crisp and lemony.
SERVINGS: 4–6
INGREDIENTS:
- ½ cup fine bulgur
- 6 firm ripe tomatoes
- 4 large bunches flat-leaf parsley, stalks removed
- 4 green onions, trimmed (whites only)
- 1 handful fresh mint leaves, stalks removed
- Juice of 2 lemons (or less)
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup extra virgin olive oil
- 1 tsp freshly ground black pepper
- Sea salt
INSTRUCTIONS:
- Rinse the bulgur in cold water, then squeeze out the excess water and place it in a bowl.
- Finely dice the tomatoes while keeping their shape and place them on top of the bulgur. The tomato juice will soften the bulgur, allowing it to absorb the flavor.
- Wash the parsley and remove excess water using a salad spinner. Finely chop the parsley, green onions, and mint leaves with a sharp knife (avoid using a food processor) to maintain a desired texture.
- Place the chopped parsley, green onions, and mint in a large bowl. Add the tomatoes and bulgur.
- Pour the lemon juice over the ingredients, then sprinkle with ground cinnamon, ground allspice, olive oil, salt, and pepper.
- Gently toss and coat every leaf evenly using your hands to mix the salad.
- The vegetables and herbs can be chopped in advance, but it’s best to mix everything just before serving.
- Serve the tabbouleh immediately with grilled fish, meat, or chicken.
- For an elegant presentation, consider serving the tabbouleh in small baby lettuce leaves or mini cabbage leaves.
