Lebanese Tabbouleh with Summer Herbs

A bright, lemony, herb-forward Lebanese tabbouleh where parsley is the star, tossed with mint, tomatoes, cucumber, and bulgur. Vegan, gluten-free adaptable, and no cooking required.

Print Recipe

Prep Time 20

Rest 15

Course Salad

Cuisine Lebanese

Servings 6 servings

Ingredients

1/2 cup fine bulgur wheat
3/4 cup boiling water
2 cups fresh flat-leaf parsley finely chopped (packed)
1/2 cup fresh mint finely chopped
2 to 3 ripe tomatoes finely diced
1 small cucumber finely diced
3 green onions thinly sliced
2 lemons juiced
1/4 cup extra virgin olive oil
1 teaspoon salt or to taste
1 lemon zested (optional, for brightness)

Instructions

Place the bulgur in a bowl and pour the boiling water over it. Cover and let sit 10 to 15 minutes, until soft, then fluff with a fork and let cool.
While the bulgur soaks, finely chop the parsley, mint, tomatoes, cucumber, and green onion. Use a sharp knife so you don't bruise the herbs.
Combine the bulgur, herbs, and chopped vegetables in a large bowl. Add the lemon juice, olive oil, and salt, and toss thoroughly until everything is evenly coated.
Let the tabbouleh rest for 10 to 15 minutes before serving so the flavors can meld.

Notes

Use quinoa for a gluten-free version. Add a pinch of sumac or allspice for a traditional twist, and cherry tomatoes if slicing large ones feels fussy. Keeps 2 to 3 days refrigerated and is even better a few hours after making. Not recommended for freezing.