SaladsSide Dish

Tabbouleh Salad

Name: Tabbouleh Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Salads
Ingredients: 2 large bunches parsley (finely chopped); 3 tomatoes (small diced); 1-2 tablespoon fresh mint (finely chopped); 2-3 Green onions (or any kind of onion); 1 lemon juice; 3 tablespoon olive oil; salt to taste; 2 tablespoon Fine bulgur wheat (Fine bulgur wheat)

Prep30 min

Total30 min

Servings8

DifficultyEasy

Ingredients

2 large bunches parsley (finely chopped)
3 tomatoes (small diced)
1-2 tablespoon fresh mint (finely chopped)
2-3 Green onions (or any kind of onion)
1 lemon juice
3 tablespoon olive oil
salt to taste
2 tablespoon Fine bulgur wheat (Fine bulgur wheat)

Instructions

1
Prepare the bulgur. Rinse lightly, then soak in a little water for about 10 minutes. Drain well no excess water.
2
Chop everything very fine. This is key. Parsley, mint, onions all should be finely chopped, not chunky.
3
Combine the base in a bowl, mix parsley, tomatoes, green onions, and mint.
4
Add the drained bulgur and mix gently.
5
Add lemon juice, olive oil, and salt.
6
Toss well and let it sit 10–15 minutes before serving so flavors come together.

Chef's Notes

Straight truth Parsley is the star → not bulgur It should taste bright, lemony, and fresh If it’s heavy or dry → it’s done wrong Everything must be chopped very fine—that’s part of the tradition

Instructions

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