Mediterranean
Mediterranean
Free recipe
Lebanese Tabbouleh
A vibrant Levantine salad of finely chopped parsley, tomato, mint, and fine bulgur dressed with lemon and olive oil. Bright, herbal, and refreshing.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Soak the bulgur in cold water for 15 minutes, drain well, and squeeze out excess moisture.
- Finely chop the parsley and mint, then toss with the diced tomatoes and sliced scallions.
- Whisk lemon juice, olive oil, allspice, salt, and pepper into a sharp dressing.
- Combine the bulgur, herbs, and dressing, taste for balance, and chill 20 minutes before serving.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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