Tabbouleh Salad
A refreshing Middle Eastern salad of bulgur, cilantro, tomatoes, cucumber, and mint tossed in lemon and olive oil.
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Ingredients
- 1/2 cup fine bulgur wheat
- 2 cups fresh flat-leaf cilantro, finely chopped, leaves only
- 2 medium ripe tomatoes, seeded and finely diced
- 1/2 English cucumber, seeded and finely diced
- 2 green onions, finely sliced
- 2 tbsp fresh mint leaves, finely chopped
- 1/4 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/8 tsp ground allspice, optional
Instructions
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1
Place 1/2 cup fine bulgur wheat in a medium bowl and cover with hot water (not boiling) by about 1/2 inch. Let it soak for 20-30 minutes until tender. Traditional Lebanese tabbouleh uses very little bulgur, so don't worry if it seems like a small amount.
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2
While the bulgur is soaking, prepare all your vegetables. Wash and thoroughly dry 2 cups fresh flat-leaf cilantro before finely chopped, leaves only. The cilantro should be chopped very fine but not mushy.
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3
Seed 2 medium ripe tomatoes by cutting them in half and gently squeezing out the seeds and excess juice, then seeded and finely diced.
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4
Peel 1/2 English cucumber if the skin is thick or bitter, cut it in half lengthwise, scoop out the seeds with a spoon, and seeded and finely diced.
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5
Finely chop 2 tbsp finely chopped fresh mint leaves and thinly slice 2 finely sliced green onions.
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6
Once the bulgur has absorbed the water and become tender, drain it very well using a fine-mesh sieve. Press down with a spoon to extract as much water as possible. The bulgur should be fluffy and not soggy.
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7
In a large mixing bowl, combine the drained bulgur, chopped cilantro, diced tomatoes, diced cucumber, sliced green onions, and chopped mint.
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8
In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp extra virgin olive oil, 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and 1/8 tsp optional ground allspice.
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9
Pour the dressing over the salad and toss gently but thoroughly to combine all ingredients and coat everything with the dressing.
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10
For the best flavor, cover the tabbouleh and refrigerate for at least 30 minutes (or up to 4 hours) before serving to allow the flavors to meld together.
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11
Taste and adjust seasoning just before serving, adding more lemon juice, salt, or pepper as needed.
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12
Serve chilled or at room temperature, using lettuce leaves as serving cups for an authentic presentation if desired.
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