Tabbouleh
Parsley and Bulgur Salad
Tabbouleh is the bright, herb-heavy salad that sits at the center of the Levantine table, made from great quantities of finely chopped parsley and mint with just a scattering of fine bulgur. Fresh tomato, plenty of lemon juice, and good olive oil bring it together into something vivid and refreshing, with a little jalapeño for warmth. Scooped up with romaine leaves or eaten on its own, it is a fixture of any Palestinian mezze spread.
Method
Bring the water to a boil and pour it over the bulgur wheat. Let it soak until softened, about 20 to 30 minutes, while you prepare the rest of the salad.
Remove the stems from the parsley and mint and chop the leaves very finely. A mezzaluna makes quick work of this.
Finely dice the tomato, discarding the seeds and excess juice.
Finely dice the jalapeño, removing the seeds and pulp.
Pour the lemon juice over the soaked bulgur and let it absorb for a few more minutes.
Combine the parsley, mint, tomato, jalapeño, and bulgur in a large bowl. Add the olive oil and season with salt and pepper, then toss well.
Serve with romaine lettuce leaves for scooping, or on its own.
Cook’s notes
- Dry the herbs well after washing so the salad stays lively rather than soggy.
- Tabbouleh should taste bright and lemony, so adjust the lemon juice and olive oil until it sings.
- A mezzaluna or a very sharp knife gives you the classic ultra-fine chop.
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