A bright parsley salad with fine bulgur, tomato, mint, lemon and olive oil.
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Outside Lebanon, tabbouleh often arrives as a bowl of bulgur with a few flecks of green. In Lebanon it's the other way around: a bright, lemony salad of finely chopped parsley, with just a spoonful of bulgur to hold the dressing.
This is how it's made in our family in Klayaa – Deir Mimas, South Lebanon. Lots of parsley, a sharp knife, ripe tomatoes, fresh lemon and a generous pour of extra virgin olive oil to bring it together.
Parsley is the star. Use flat-leaf parsley, and plenty of it. Bulgur is a supporting ingredient, not the base.
Fine bulgur, barely soaked. Fine (#1) bulgur only needs to soak in lemon juice and tomato juice. It never gets mushy.
Dry herbs, sharp knife. Wash the parsley early and dry it completely. Chop by hand with a sharp knife. A food processor bruises it and turns it watery.
Dress at the last minute. Add the lemon, salt and olive oil just before serving so it stays bright and crisp.
THE RECIPE
Authentic Lebanese Tabbouleh
Prep30 minCook0 minTotal30 minServes5
Approx. 180 calories per serving
Ingredients
3 large bunches flat-leaf parsley (about 3 cups finely chopped)
½ cup fresh mint leaves, finely chopped
3 tbsp fine bulgur (#1)
3 medium ripe tomatoes, finely diced, juices saved
4 green onions, thinly sliced
4 tbsp fresh lemon juice (about 2 lemons), plus more to taste
⅓ cup Daher Extra Virgin Olive Oil
1 tsp fine salt, plus more to taste
¼ tsp ground black pepper or Lebanese seven spice (optional)
Romaine or cabbage leaves, for serving
Instructions
Prep the parsley early. Wash the parsley, shake it, and dry it completely on towels or in a salad spinner. Wet parsley makes soggy tabbouleh.
Soak the bulgur. Rinse the bulgur, drain, and put it in a small bowl with 2 tbsp of the lemon juice and the juice from the diced tomatoes. Let it sit 10–15 minutes while you chop.
Chop by hand. Pick the parsley leaves off the thick stems, gather them into a tight bunch and slice them very thinly with a sharp knife. Chop the mint the same way.
Combine. In a large bowl, add the parsley, mint, tomatoes, green onions and soaked bulgur.
Dress and serve. Just before serving, add the remaining lemon juice, salt and pepper, then pour in Daher Extra Virgin Olive Oil. Toss gently, taste, and adjust lemon and salt. Serve with romaine or cabbage leaves for scooping.
Notes
Chop everything up to 4 hours ahead and keep it covered in the fridge. Dress it right before serving.
For a gluten-free variation, swap the bulgur for 3 tbsp cooked quinoa. This is a variation, not the traditional recipe.
Serve with hummus, warm pita and grilled meats as part of a mezze spread.
THE FINISHING DRESSING
A salad dressed with just lemon and olive oil needs a good olive oil.
Our extra virgin olive oil comes from family trees over 300 years old in Klayaa – Deir Mimas, South Lebanon. Handpicked, first cold pressed and unfiltered, with a smooth, delicate taste made for raw dishes like tabbouleh.
