Lebanese Tabbouleh Salad with Fresh Parsley and Mint
Tabbouleh is undeniably one of the most refreshing Lebanese mezze, and I love making it for summer family meals. Unlike some versions where bulgur dominates, here parsley is the star, resulting in a light and fragrant salad. You might wonder about the difference between Lebanese hummus and Israeli hummus? Actually, both recipes are very close, but Lebanese often add a bit of parsley and cumin, giving it a more herby flavor. To make an authentic Lebanese fattoush salad, you'd use sumac and toasted pita chips—another delight! But today, I'm taking you to Lebanon with this tabbouleh: each bite is a burst of freshness, and you'll almost smell the orchards along the coast. Serve it as a starter or alongside grilled chicken, and you'll travel without leaving your kitchen.
Ingredients
- fresh flat-leaf parsley200 g
- fresh mint100 g
- tomatoes4
- red onion1
- fine bulgur80 g
- lemon juice3 tbsp
- olive oil50 ml
- salt1 tsp
- black pepper1/2 tsp
Nutrition
Instructions
- 1
Wash and finely chop the parsley and mint leaves, discarding the stems.
- 2
Dice the tomatoes and finely chop the red onion.
- 3
Place the fine bulgur in a bowl, cover with warm water, and let it soak for 10 minutes. Drain well, pressing out excess water.
- 4
In a large bowl, combine the parsley, mint, tomatoes, onion, and drained bulgur.
- 5
Add the lemon juice, olive oil, salt, and pepper. Mix gently.
- 6
Refrigerate for 1 hour before serving, or enjoy immediately. Serve with lettuce leaves for an authentic presentation.
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