Tabouli Salad Recipe (Tabbouleh)

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I learned to soak the bulgur in the dressing from my Lebanese friend’s mom who also gave me tips on how to make the best fattoush salad, and it made sense the moment she explained it. Bulgur soaked in water comes out bland. Bulgur soaked in lemon and olive oil takes on all that flavor before it’s mixed into the salad. I made both versions side by side to be sure, and the difference in flavor and texture was big.

Why The Bulgur Is Soaked In The Dressing?

Fine bulgur doesn’t need cooking. It softens in whatever liquid it sits in, and that liquid becomes its flavor. Water gives you plain grains scattered through the salad. The dressing gives you grains seasoned all the way through, so every bite tastes of lemon and good olive oil, not just the leaves that happened to catch it.

It also changes how the salad holds. Because the bulgur has already absorbed some of the dressing, it carries that flavor through the whole bowl, and the salad keeps for a couple of days without getting soggy.

My friend’s mom had one more trick for summer, when tomatoes are full of juice. Mix the dressing, add the diced tomatoes, then stir in the bulgur and let it all sit together. As the tomatoes release their juices, the bulgur soaks those up along with the dressing. I’ve tested it, and it works.

Tabouli Is Not A Grain Salad

A lot of tabouli recipes use enough bulgur to turn it into a grain salad with some herbs in it. That isn’t proper tabouli. Parsley is the main ingredient and the bulgur is there for texture, so 3 tablespoons is plenty for two full bunches.

It’s always fine bulgur, never coarse. Fine bulgur, often labeled #1, softens just from soaking. Coarse bulgur needs to be cooked and stays chewy, which is perfect for a Turkish bulgur pilaf but not in this recipe.

If you’re in the mood for a salad where bulgur is the star, try Turkish kısır instead.

Fine bulgur: Look for “fine” or #1 on the label. Middle Eastern grocery stores carry it, and so do many supermarkets.

Flat-leaf parsley: Flat-leaf works best. Wash it well, then dry it completely. Wet parsley gets soggy fast, so don’t rush this part.

Roma tomatoes: Firm tomatoes hold their shape. No need to seed them, just chop them finely.

Fresh mint and green onions: Mint keeps the salad cool and bright, and green onions add a little bite.

Lemon, olive oil, salt and pepper: This is the dressing and the soaking liquid in one. Use fresh lemon juice and an extra virgin olive oil you like the taste of.

Depending on the region and preferences of individual families, other ingredients such as cucumbers, bell pepper, red onion or green onions are used as well. What you won’t find anywhere is lettuce.

How To Make Tabouli

Mix olive oil and lemon juice in a bowl. Add in the bulgur and mix to combine.

Fluff the bulgur with a fork, add in the parsley, tomatoes, green onions and mint.

Gently mix to combine, make sure the bulgur is evenly distributed.

Serve immediately or let it sit in the fridge for 30 minutes and then serve.

Tips To Make The Best Tabouli

• Chop the parsley once. This is the step that separates a bright, fluffy tabouli from a dark, wet one. Bunch the dry parsley together and slice through it once with a sharp knife, as finely as you can. Then leave it alone. Going back over it with the knife bruises the leaves, and bruised parsley turns mushy in the bowl.
• All the herbs need to be completely dry. Wet herbs equal soggy salad.
• Make sure to chop all the vegetables and herbs very finely. A sharp knife would work best here.
• Thanks to the soaked bulgur, this tabouli holds up better than most. Keep it in an airtight container in the fridge for up to 2 days, and give it a stir before serving.

What To Serve With Tabouli

Tabouli belongs next to anything off the grill such as grilled chicken breast or kofta kebab. It’s also perfect with classic Middle Eastern dishes such as homemade chicken shawarma or crispy Lebanese arayes, and it rounds out a mezze table beside a big bowl of tahini salad.