Tabbouleh (Parsley and Bulgur Salad)
Why this recipe works
- Bright, fresh flavour: Parsley, mint and lemon keep the salad vivid, clean and refreshing.
- Balanced dressing: Lemon juice sharpens the herbs and tomatoes, while extra virgin olive oil softens the acidity.
- Fast no-cook method: The bulgur softens quickly with just-boiled water, so the salad comes together without using the hob.
Get the most out of this recipe
Ingredient notes
- Use plenty of fresh herbs: Tabbouleh should taste herb-forward, so choose perky parsley and mint with no wilted or darkened leaves.
- Choose firm, ripe tomatoes: Tomatoes that are ripe but still firm give sweetness and colour without making the salad watery.
- Chop finely: Finely chopped herbs give tabbouleh its distinctive light texture and help the dressing coat everything evenly.
Timing notes
- Let the bulgur cool: Allow the soaked bulgur to cool before mixing so the herbs stay bright and fresh.
- Chill briefly if time allows: A short rest in the fridge helps the lemon and olive oil soak into the bulgur and vegetables.
- Serve cool or at room temperature: Tabbouleh is best served chilled or at room temperature rather than fridge-cold, when the herbs and lemon taste most vivid.
Authenticity notes
- Herbs should lead: Classic tabbouleh is defined by parsley and mint, with bulgur playing a supporting role rather than dominating the salad.
- Part of a mezze spread: It is commonly served alongside dips, flatbreads, grilled vegetables or grilled meats as a fresh, acidic counterpoint.
Make-ahead tips
- Prepare shortly ahead: Tabbouleh can be made in advance and kept chilled, making it useful for lunches, mezze boards or casual entertaining.
- Refresh before serving: After refrigeration, stir well and brighten with a little more lemon juice and olive oil if the flavour tastes muted.
Equipment you'll need
Ingredients
Instructions
- Put the bulgur in a mixing bowl and stir in the fine sea salt. Pour over 120 ml just-boiled water, cover, and leave for 10 minutes until tender. Fluff with a fork and let it cool for 5 minutes.
- Meanwhile, finely dice the tomatoes and thinly slice the spring onions. Finely chop the parsley and mint. Juice the lemon.
- Add the tomatoes, spring onions, parsley, and mint to the cooled bulgur. Add the lemon juice, extra virgin olive oil, and black pepper, then toss well. Taste and adjust with a pinch more fine sea salt if needed.
Recipe notes
Tips
- For the cleanest flavour, chop the herbs very finely and keep the bulgur slightly cool before mixing so the greens stay bright.
- If you have time, chill the tabbouleh for 15 minutes before serving to let the lemon and olive oil soak into the bulgur.
Substitutions
- Replace Fresh mint with more Fresh parsley for a milder, more parsley-forward salad.
- Replace Tomato with cherry tomatoes for a sweeter, less watery finish.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge for up to 2 days. Stir before serving; if it tastes muted, brighten with a little more lemon juice and extra virgin olive oil.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Wheat
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