Herb-Heavy Tabbouleh
A vibrant Levantine salad where fresh parsley and mint take center stage
Why This Recipe Works
Hydrating the bulgur in reserved tomato juice and lemon rather than water ensures the grains are seasoned from the inside out. This herb-forward version remains bright and crisp by carefully draining the tomatoes to prevent sogginess.
Instructions
Toss the tomatoes with salt in a fine-mesh strainer set over a bowl and let them drain for 30 minutes, tossing occasionally, to remove excess moisture. Reserve 2 tablespoons of the collected tomato juice and discard the remaining liquid.
Toss the bulgur with half of the lemon juice and the reserved tomato juice in a small bowl. Let the mixture sit until the grains begin to soften and absorb the liquid, about 30 to 40 minutes.
Whisk the remaining lemon juice, olive oil, cayenne, and salt together in a large bowl until well combined.
Add the drained tomatoes, soaked bulgur, parsley, mint, and scallions to the dressing and toss gently. Cover and let the salad sit at room temperature until the flavors have fully blended and the bulgur is tender, about 1 hour.
Toss the salad once more to recombine the ingredients and season with additional salt and pepper to taste. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Tabbouleh is best the day it is made but will keep in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The tomatoes and bulgur can be prepped through step 2 up to 4 hours in advance.
