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Tabbouleh

Serves 4 Salad vegan, Salads

Tabbouleh

Tabbouleh finds its roots in the Levant, a region where lush herbs and sun-ripened produce are the cornerstones of daily meals. This dish graces the Mediterranean table with its vibrant colors and refreshing flavors, making it a beloved staple for everyday gatherings.

The essence of tabbouleh lies in its balance of bright, tangy, and fresh notes. Each bite delivers a burst of parsley's earthiness, the coolness of mint, and juicy sweetness from ripe tomatoes, all harmonized by the zing of lemon juice and the smoothness of olive oil. This home version captures the spirit of the sea and the garden, perfect for any meal.

Ingredients

  • 80 gfine bulgur
  • 3 cupsparsley
  • 1/2 cupmint
  • 3tomatoes
  • 4green onions
  • 80 mllemon juice
  • 80 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Start by preparing the bulgur. Place 80 g of fine bulgur in a medium-sized bowl. Pour enough cold water over the bulgur to cover it by about an inch. Allow it to soak for about 20 minutes, then drain it well using a fine-mesh sieve, pressing gently to remove any excess water. The bulgur should be tender but not mushy, with a slightly chewy texture.
  2. While the bulgur is soaking, prepare the fresh herbs and vegetables. Finely chop 3 cups of parsley and 1/2 cup of mint, ensuring the leaves are dry before chopping to prevent bruising. Dice 3 tomatoes into small, uniform pieces, removing the seeds to keep the salad from becoming watery. Thinly slice 4 green onions, using both the white and green parts for a balanced flavor.
  3. In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, tomatoes, and green onions. Use your hands or a large spoon to gently mix the ingredients together, ensuring even distribution without crushing the delicate herbs.
  4. Prepare the dressing by mixing 80 ml of lemon juice with 80 ml of extra virgin olive oil in a small bowl or jar. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed. Whisk or shake the mixture until it is well emulsified, with a slightly thickened consistency.
  5. Pour the dressing over the bulgur and herb mixture. Toss gently using a large spoon or your hands, lifting the ingredients from the bottom of the bowl to ensure everything is coated evenly. The salad should look vibrant, with the herbs retaining their bright green color and the tomatoes glistening.
  6. Taste the Tabbouleh and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. The flavors should be balanced, with a fresh, tangy brightness from the lemon and a rich, smooth finish from the olive oil.
  7. Serve the Tabbouleh immediately, either on its own or with fresh bread. The salad should be enjoyed fresh, capturing the essence of the garden and the sea, with each bite offering a refreshing burst of flavor.