A Pinch of Adventure is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This traditional tabouleh (also spelled tabouli, tabbouleh) salad is made with bulgar (cracked wheat) parsley, fresh tomatoes and scallions and tossed in a Mediterranean lemon and mint dressing. This is THE BEST Lebanese tabouleh salad recipe out there.
As we enter Springtime, salads are on the top of the list for some. I’m not the type of person that can live off of a salad, but give me Lebanese tabbouleh (also spelled tabouli, tabouleh, and tabuleh) and life is good! There is nothing like tabbouleh salad with hummus in some fresh pita bread. If you have never had this, then frankly, you’ve never lived!
Another popular Lebanese salad is called Fattoush, and it is similar to Tabbouleh but made with fried pita chips instead of bulgar.
For those who are not familiar with Mediterranean food (you can read more about it by clicking that link), it really is so tasty and fresh, not to mention VERY healthy and good for you! Tabbouleh is a salad made with fresh parsley, green onions and cracked wheat, with an amazing lemony-minty dressing. It is the perfect blend of flavors and textures that will change your life.
How to Make Tabbouleh
First off you need to start by finding cracked wheat or “bulgur”. Now I live in an area highly populated with Lebanese people, so this is no problem. I go to my Mediterranean store and ask for “bulgur #1”. They are ground differently, and bulgur #1 is the best cracked wheat to use for tabbouleh. If you don’t have a Mediterranean store near you, check out below from Amazon.com.
Put 3/4 cup of bulgur in a measuring cup. Fill water to slightly above the 1 cup mark of the measuring cup and let it soak (See the picture below). The bulgur MUST be soaked or else you will have crunchy cracked wheat in your salad. You don’t want it crunchy.
Next pull the parsley off of the stems and let it soak in a mixing bowl with water. Parsley is normally grown in very sandy soil and the sand can get into the parsley without you even seeing it. It needs to be soaked in order to get the sand out of it. You will be surprised how much dirt and sand will be at the bottom of the bowl after soaking.
In the meantime, it’s time to start chopping the ingredients for the salad.
Chop the tomatoes into small, bite-size pieces. Chop the green onions and add these to the bowl with the shredded lettuce.
Remove the parsley from the bowl of water and spin it in a salad spinner. Give the parsley a rough chop and add it into the bowl. By this time the bulgur should be sufficiently soaked. It will have expanded and soaked up all the water.
Now it’s time to add the bulgur to the rest of the chopped salad. Give it a toss before adding the dressing.
Mixing Lebanese tabbouleh salad
Add all of the dry spices to the top of the salad. If you use fresh mint, you will have to use about 1/3 of a cup. After adding the spices it’s time to add the lemon juice. What I am about to tell you is of utmost importance!!!!!!!!!! You MUST MUST MUST add the lemon juice BEFORE adding the olive oil. If you add the olive oil first you will ruin your salad. The olive oil will adhere to the salad and not allow the lemon juice to be part of the salad. You will end up with oily salad with lemon juice at the bottom if you do this in the wrong order. So ADD THE LEMON JUICE FIRST!!! After adding the lemon juice, toss it altogether. After it is thoroughly tossed you can add the olive oil and toss again. Serve immediately and enjoy!!
Check out these other popular recipes from A Pinch Of Adventure!
- 2 bunches Parsley
- 6-7 Green Onions (Scallions)
- 1 8 oz package Shredded Iceberg Lettuce
- 3-4 Small Tomatoes
- ¾ cup Bulgur #1 (Cracked Wheat)
- 1 Lemon
- 1 tbsp Dried Mint (or ¼ cup fresh)
- 1 teas Garlic Powder
- 1 teas Salt
- ½ teas Black Pepper
- ⅓ cup Olive Oil extra virgin
- Place bulgur in a measuring cup and fill water to over the 1 cup line. Let soak for 15 minutes
- Pull off the ends of the parsley and soak in a bowl of water for 10 minutes
- Finely chop green onions and tomatoes, and place them in a serving bowl with the shredded lettuce
- Remove parsley from the water and spin in a salad spinner
- Roughly chop the parsley and add it to the serving bowl
- Check to make sure the bulgur is done soaking and add it to the serving bowl
- Add all of the spices and lemon juice to the salad. Thoroughly toss. ALWAYS ADD LEMON JUICE BEFORE OLIVE OIL
- Add the olive oil and toss
- Add more lemon juice if need be