Tabbouleh (Lebanese Parsley Salad)

A refreshing summer salad featuring parsley, Bulgar wheat, tomatoes, cucumbers, mint, olives, and tomatoes dressed with a lemon vinaigrette. Make it a meal by adding Feta cheese cubes.

Yield:
4 to 6 servings
Category:
Salads and Dressings
Cuisine:
Lebenese

INGREDIENTS:

  • salad:
  • 8 oz bulgar (cracked wheat)
  • bunch of flat-leaved parsley, trimmed of thick stalks
  • 4 tbsp finely chopped fresh mint
  • 4 inch piece of cucumber, diced
  • 3 green onions, finely chopped
  • 1/2  small red onion, diced or 3 shallots
  • 3 small tomatoes, diced
  • 1 green, red or orange bell pepper, diced
  • 1/2 cup chopped, depitted calamata olives (optional)
  • 1 cup diced feta cheese (optional)
  • vinaigrette:
  • juice of 1-2 lemons
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

DIRECTIONS:

  1. Rinse the bulgar. Cook with excess water in a small pot on low heat for 20 minutes. When tender, strain through a fine-mesh sieve, using the back of a spoon to press out the water. Empty into a large bowl.
  2. Chop the parsley by hand, not too finely (not a puréed green mush). Add it to the bowl with all the other ingredients and mix everything together. Cover and chill slightly.
    Half an hour before the salad is to be served, mix the vinaigrette. Pour the dressing over the salad and toss well. Taste and adjust the seasoning, adding more lemon juice if necessary. Turn out onto a platter or pretty shallow bowl to serve.

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