Tabbouleh is a traditional Middle Eastern salad, originating from the Levant region, especially Lebanon and Syria. It is known for its fresh, light, and herbaceous flavors. The primary ingredients in tabbouleh are fresh parsley, mint, tomatoes, and bulgur wheat. The salad is dressed with lemon juice, olive oil, and salt, giving it a tangy and refreshing taste.

Key Components of Tabbouleh:

1. Parsley: The star of the dish, traditionally curly parsley, is finely chopped. The salad is mainly herb-based, and parsley gives it its green, fresh, and aromatic quality.
2. Mint: Fresh mint is also finely chopped and adds a refreshing flavor that complements the parsley.
3. Bulgur Wheat: A type of cracked wheat, bulgur is soaked in water to soften before being mixed into the salad. Fine bulgur is typically used, and the amount is kept minimal in authentic versions, where herbs dominate.
4. Tomatoes: Fresh, ripe tomatoes are diced and add juiciness and sweetness to the salad.
5. Lemon Juice: Freshly squeezed lemon juice gives tabbouleh its signature tang and brightens the flavor.
6. Olive Oil: Extra virgin olive oil is used to coat the ingredients, adding richness and depth to the salad.
7. Salt: A pinch of salt enhances the flavors of the fresh ingredients.

Serving:

Tabbouleh is often served as part of a mezze (an assortment of small dishes) alongside foods like hummus, baba ganoush, falafel, or grilled meats. It’s typically eaten with pita bread or used as a stuffing for vegetables or grape leaves.

Characteristics:

• Herb-forward: Parsley and mint are the main ingredients, making it a refreshing salad.
• Light and healthy: With fresh herbs, tomatoes, and olive oil, it’s packed with vitamins and is relatively low in calories.
• Tangy and fresh: The lemon juice gives the salad a bright, tangy flavor.

In its most authentic form, tabbouleh is a simple, fresh, and vibrant salad that showcases the flavors of its high-quality ingredients.

INGREDIENTS

1/4 cup fine bulgur wheat (use a small amount for traditional texture)

1/2 cup boiling water

2 large bunches fresh parsley (curly, not flat-leaf), finely chopped

1/2 bunch fresh mint leaves, finely chopped

3-4 medium ripe tomatoes, finely diced

2-3 green onions, finely chopped (use both white and green parts)

1/4 cup extra virgin olive oil

1/4 to 1/3 cup fresh lemon juice (depending on your taste)

Salt to taste

Freshly ground black pepper (optional)

HERE’S HOW YOU MAKE IT

1. Prepare the Bulgur:

• Place the bulgur in a bowl and cover it with the boiling water. Let it sit for about 10 minutes or until the bulgur absorbs the water and softens. It should be tender but slightly chewy.
• Fluff with a fork, and if any excess water remains, drain it well.

2. Chop the Herbs:

• Finely chop the parsley. To achieve the proper texture, bunch the parsley tightly while chopping. Avoid using too many stems; you want mostly the leafy parts.
• Finely chop the mint leaves. The mint adds freshness, so don’t skip it, but be sure to use it sparingly compared to the parsley.
• Dice the tomatoes into very small pieces, ensuring they’re juicy and ripe.

3. Assemble the Salad:

• In a large mixing bowl, combine the chopped parsley, mint, and tomatoes. Add the bulgur next.
• Toss the mixture gently to ensure even distribution of the bulgur.

4. Dress the Salad:

• Drizzle the olive oil and fresh lemon juice over the salad.
• Season with salt to taste. Start with a small amount, taste, and add more as needed.
• Optionally, add a little black pepper if you like a hint of spice.

5. Rest and Serve:

• Let the tabbouleh rest for at least 15–30 minutes to allow the flavors to meld. Authentic tabbouleh often sits for a bit before serving so that the bulgur absorbs the juices from the tomatoes and the lemon dressing.
• Serve as a side dish with pita bread, or as part of a mezze platter with dishes like hummus, baba ganoush, and falafel.

Authentic Tips:

• Parsley is the star of this dish. The ratio should be roughly 5 parts parsley to 1 part bulgur.
• Use fine bulgur without cooking it; just soak it in water or tomato juices to keep the texture light.
• The salad should be light and tangy, with lemon and olive oil balanced perfectly. You can adjust the lemon to taste based on how tangy you prefer it.
• Chop finely: Authentic tabbouleh has very finely chopped ingredients for a delicate, refined texture.

This version leans toward the traditional balance of herbs and bulgur, resulting in a vibrant, herb-forward salad bursting with fresh flavors.