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Classic Tabbouleh

A flavorful, refreshing Mediterranean salad packed with healthy ingredients, making it a light yet nutritious option for any meal.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 4 cups flat-leaf parsley, leaves only, very finely chopped (120 g)
  • ½ cup fine bulgur wheat (80 g, use quinoa for GF)
  • 3 medium Roma tomatoes, finely diced (350 g)
  • ½ cup fresh mint leaves, finely chopped (20 g)
  • 6 pieces spring onions, finely sliced (80 g)
Dressing
  • 4 tbsp extra-virgin olive oil (60 ml)
  • 3 tbsp fresh lemon juice (45 ml — approx. 2 large lemons)
  • 1 tsp fine sea salt
  • ⅛ tsp ground allspice (optional but recommended)
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Soak the bulgur in cold water for 20 minutes, then drain it and squeeze it dry in a tea towel.
  2. Dice the tomatoes finely, sprinkle with salt, and let them drain in a colander for 15 minutes.
  3. Wash and completely dry the parsley and mint before finely chopping both herbs into ~2 mm pieces.
  4. Slice the spring onions thinly on the diagonal.
Mixing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice.
  2. In a large bowl, add the drained bulgur and toss it with half of the dressing. Let it rest for 5 minutes.
  3. Add the drained tomatoes and spring onions to the bulgur, gently folding everything together.
  4. Now, add the parsley and mint, and pour over the remaining dressing, folding to combine well.
  5. Taste the mixture and adjust the lemon juice and salt as needed. Let it rest at room temperature for 15 minutes.
Serving
  1. Serve the tabbouleh in a wide bowl, finishing with a drizzle of olive oil and whole mint leaves.

Notes

Store any leftover tabbouleh in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or at room temperature. Freshness is key: Use high-quality, fresh herbs for the best flavor. Adjust the acidity: Feel free to add more lemon juice for a tangy flavor. For gluten-free options, substitute bulgur with quinoa or rice.