30 minutes
Savor the essence of a garden-fresh tabbouleh, where no flavor gets lost in the making. This vibrant dish captures the zest of fresh ingredients, offering a symphony of taste in every bite.
Tomatoes, cored and cut into 1/2-inch pieces
each
to taste
to taste
Bulgur, medium-grind
cups
Lemon Juice, from about 2 lemons
cups
tablespoons
teaspoons
Parsley, chopped
cups
Mint, chopped
cups
Scallions, sliced thin
each
1. Tomato Draining
In a large bowl, toss the tomatoes with 1/4 teaspoon salt. Place them in a fine-mesh strainer, set the strainer over the bowl, and let stand for 30 minutes, tossing occasionally. The draining liquid will be used later.
2. Bulgur Rinse
Rinse the bulgur in a fine-mesh strainer under cold running water. Drain well, then transfer to a separate bowl.
3. Bulgur Soak
Stir 2 tablespoons of lemon juice and 2 tablespoons of the tomato draining liquid into the bulgur. Let stand until grains begin to soften, about 30 to 40 minutes.
4. Herb Dressing
In a large bowl, whisk the remaining 2 tablespoons of lemon juice, olive oil, cayenne pepper, and 1/4 teaspoon salt together.
5. Tabbouleh Toss
Add the drained tomatoes, soaked bulgur, chopped parsley, mint, and sliced scallions to the dressing. Toss gently to combine. Cover and let stand at room temperature until the flavors meld and the bulgur is tender, roughly 1 hour. Toss again to recombine.
6. Final Seasoning
Season with salt and black pepper to taste before serving.
Tabbouleh traditionally uses fine bulgur. It's important to use the right grade as it will absorb the dressing and other flavors optimally without the need for cooking. Look for #1 or fine bulgur in your grocery store or Middle Eastern market.
Salt is crucial in this dish as it amplifies the flavors of the fresh herbs and vegetables. Use a good quality sea salt or kosher salt and season in stages. Taste as you go to ensure the right balance.
Use the freshest herbs and vegetables you can find. Farmers' markets are ideal for sourcing high-quality, fresh produce.
The lemony dressing should be vibrant but not overpowering. Start with less lemon juice and olive oil than you think you need, taste, and then adjust accordingly. The bulgur will absorb the dressing, so it should be slightly over-seasoned before adding it to the grain.
Let the tabbouleh sit for at least 30 minutes before serving. This allows the flavors to meld and the bulgur to soften and absorb the dressing. However, don't let it sit too long or the herbs will lose their vibrancy.
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