Parsley-Heavy Tabbouleh Salad

1. 1
   prep · ~15 min

   Soak the bulgur in lemon juice.

   1.Place fine bulgur wheat in a small bowl.

   2.Pour fresh lemon juice over the bulgur and stir once.

   3.Set aside for 15 minutes to absorb and soften.

   TIPFine bulgur (#1) needs no cooking — just soaking. Coarse bulgur must be boiled.
2. 2
   prep · ~5 min

   Wash and thoroughly dry the parsley and mint.

   1.Trim thick stems from parsley and any woody stems from mint.

   2.Wash in cold water and spin absolutely dry in a salad spinner.

   3.Lay on a clean towel to air-dry if needed — wet herbs make a soggy salad.

   TIPDry herbs are the secret to crisp tabbouleh. Any water clinging to the leaves will dilute the dressing.
3. 3
   prep · ~5 min

   Finely chop the herbs.

   1.Bunch parsley tightly on the board and slice very thin with a sharp chef's knife.

   2.Cross-chop back and forth until uniformly fine but not pulverized.

   3.Repeat with mint, keeping it separate from parsley for now.

   TIPA sharp knife is non-negotiable — a dull blade bruises herbs and turns them dark.
4. 4
   prep · ~5 min

   Dice and drain the tomatoes.

   1.Halve tomatoes crosswise and gently squeeze out seeds and watery gel.

   2.Dice flesh into small ¼-inch cubes.

   3.Place diced tomato in a strainer while you prepare other ingredients.

   TIPRemoving seeds and draining the dice keeps the salad bright and prevents a puddle at the bottom.
5. 5
   mix · ~2 min

   Combine the salad.

   1.Fluff soaked bulgur with a fork — it should be tender and dry, not soupy.

   2.In a large mixing bowl, combine parsley, mint, drained tomatoes, scallions, and bulgur.

   3.Drizzle with olive oil and season with salt and black pepper.

   4.Toss gently with two forks or clean hands until evenly mixed.

   TIPGo easy on mixing — overworking the parsley can make it clump and release chlorophyll, turning bitter.
6. 6
   rest · ~10 min

   Rest the tabbouleh for 10 minutes.

   Cover the bowl loosely and let stand at room temperature. This allows the flavors to meld and the bulgur to absorb the herby juices.

   TIPTabbouleh tastes even better after 30 minutes, but don't refrigerate longer than a few hours or the parsley will lose its vibrant green.
7. 7
   assemble

   Taste and adjust seasoning, then serve.

   1.Taste the salad and add a pinch more salt or a squeeze of lemon if needed.

   2.Spoon into a serving bowl or onto a platter.

   3.Serve at room temperature with crisp romaine lettuce leaves or warm pita on the side.

   TIPTraditional Lebanese tabbouleh is eaten by scooping it up with lettuce leaves, not a fork.

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