Tabbouleh
A bright, herb-forward salad with tender cracked wheat
Why This Recipe Works
This version of the classic herb salad uses a clever technique of soaking bulgur in tomato and lemon juices rather than water. This ensures the grains are seasoned from the inside out and remain tender without becoming mushy.
Instructions
Toss the tomatoes with salt in a fine-mesh strainer set over a bowl. Let them drain for 30 minutes, tossing occasionally, to draw out excess moisture; reserve the specified amount of tomato juice for the bulgur.
Combine the bulgur with the reserved tomato juice and half of the lemon juice in a medium bowl. Let it sit for 30 to 40 minutes until the grains begin to soften and absorb the liquid.
Whisk the remaining lemon juice, 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 to combine.
Cover and let the salad sit at room temperature for about 1 hour — this resting period is essential for the bulgur to finish tenderizing and for the flavors to fully meld.
Toss to recombine and season with additional salt and pepper to taste before serving.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep refrigerated in an airtight container for up to 2 days, though it is best served the day it is made.
