Best Tabbouleh
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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad. This is part of BA's Best, a collection of our essential recipes.
Yield
4
Time
minutes
Ingredients
¼ cup fine-grind bulgur
3 medium ripe tomatoes (about 1 lb. total)
⅓ cup fresh lemon juice
Kosher salt
2 bunches of parsley, thick stems trimmed
1½ cups mint leaves
4 scallions, very thinly sliced crosswise
¾ tsp. ground allspice
5 Tbsp. extra-virgin olive oil
Freshly ground black pepper
Instructions
Step 1
Place bulgur in a small bowl and cover with boiling water by 1". Let sit until bulgur is soft and tender, 20–30 minutes.
Step 2
Finely chop tomatoes and transfer to a large bowl (juices and all). Add lemon juice and bulgur to bowl; season with salt, then toss to combine.
Step 3
Rinse parsley under cold water and shake to get rid of excess water. Working in batches and starting at stem end, finely slice stems and leaves with your sharpest knife, making one even pass. This is so the parsley doesn’t get bruised or wilt and stays light in the salad (you should have about 4 cups).
Step 4
Gather mint leaves in a tight bunch and repeat same slicing motion as you did with the parsley.
Step 5
Add parsley, mint, scallions, and allspice to bowl with bulgur mixture; toss to coat in lemon juice. Drizzle with oil; season with salt and pepper. Toss once more and serve immediately.
Cooking Notes
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