Tabbouleh Salad

 Tabouleh salad is a traditional staple on mezza plates throughout the Middle Eastern region. It is typically considered one of the most popular salads, alongside Fattoush and Salata Arabia. While tabbouleh originated in Lebanon, each country has adopted its version. Now, this salad is served in most delis, cafes, and restaurants worldwide. 

I have helped my mom make tabbouleh since I was a little girl. My job was to help her pick the parsley leaves off their stems. Although this task may seem simple, it is essential to make this salad. I used to pick 20 to 30 bunches at a time. One time, we even did 75 bunches. It was for my brother’s graduation party, and we had to start the process the day before to prepare this salad on time. Making tabbouleh salad is a labor of love. It is a tradition for many Middle Eastern families and a part of the culture that brings people together. Now, I hope to share this love and culture with you! 

Tabbouleh Salad Ingredients:

• Italian Parsley (stems removed, washed, chopped semi-fine): For this parsley-centric salad, ensure ample quantity, thoroughly washed and dried. (I prefer flat Italian parsley, but curly works too.)
• Persian Cucumbers (semi-peeled, diced small) are Ideal for removing the crisp texture—the seeds from larger cucumbers.
• Tomatoes (diced small, ripe, core removed before dicing): To ensure freshness, remove the core before dicing for a vibrant tomato flavor.
• Jalapeno Pepper (diced, optional): Add diced jalapeno for a hint of kick. Optional, based on your spice preference.
• Stalks of Green Onions (use both green and white parts): The green and white parts of the stalks introduce a mild onion flavor.
• Bulgar (# 2, finest, washed): Select the finest bulgar available in the market and ensure it’s thoroughly washed.
• Olive Oil (best extra virgin): Choose the finest extra virgin olive oil for a noticeable difference in flavor.
• Lemon Juice (always fresh, not bottled): Only freshly squeezed lemon juice ensures the zesty freshness of the salad.
• Fresh Mint (chopped) and Dry Mint: Elevate the flavor with fresh and dry mint for a refreshing twist.

Tips for Making a Perfect Tabbouleh Salad 

A few tips and tricks can make your tabbouleh salad significantly better. Take it from someone who has made at least over a hundred.

• For the burglar size, use number # 2. The numbers indicate the grain is coarse; the larger the number, the longer the grain. This is how bulgur gets sold at the markets and on Amazon. 
• Use a fine strainer to wash the bulgur underwater to remove dust and dirt. Then, soak it in olive oil, lemon juice, and salt. Let it soak and absorb the liquid. The bulgur will soften and be ready to use. 
• After making the tabouleh, keep it in the fridge to let the herbs and vegetables soak up the flavor. This salad is served cold or at room temperature. 
• If you have extra liquid in this salad, drain it into a cup and drink it; it’s flavorful and nutritious.  
• Using fresh and dry mint leaves is a trick to enhance the flavor of this salad. 
• Use a sharp knife to cut the vegetables. You don’t want to bruise them. A food processor with a sharp blade is a lifesaver for chopping parsley. Remember, the parsley must be chopped, not blended, so don’t over-process it. 

How to Prepare the Parsley for the Tabbouleh Salad 

• When making tabbouleh, you must use flat Italian parsley. It has a smoother texture and better flavor than curly parsley. You can find Italian parsley in any local grocery store.
•  Pick the parsley leaves off their stems. Only use stems if they are soft and you have a good, sharp knife; otherwise, you will end up with thick pieces of stems in your salad that are chewy and leave a bad taste in your mouth. 
• Wash your parsley thoroughly. Soak it in cold water with a couple of spoons of salt for a few minutes, then drain and rinse it twice to remove dirt.
• Let the parsley leaves dry before chopping. You can either use a salad spinner or dry them with a cloth. If you use a cloth, flip it around once until both sides are dry. 

Bulgur: A Middle Eastern Staple and Substitute

Bulgur, a cracked wheat grain from the Middle East, offers quick preparation and a slightly nutty flavor, enhancing dishes with texture and nutrition. Though it contains gluten, it’s a versatile choice for salads and healthy meals. Bulgur is available in various sizes, usually labeled from #1 to #4, indicating coarseness. The numbering system guides usage, with #1 being fine, perfect for delicate dishes like kibbeh, and #4 being coarse, ideal for heartier options like pilafs and stews. Explore recipes like vegan stuffed acorn squash and Mediterranean grain bowl spicy bulgur pilaf. For substitutes, consider quinoa—similar in size and texture and gluten-free—or farro, with its nutty whole wheat goodness.

How do you serve Tabbouleh Salad?

Tabouleh is a versatile and delicious salad enjoyed in various ways in Lebanese cuisine. It is served with a side of romaine lettuce leaves, which are used to scoop up the salad and eat it by hand. This presentation not only adds a fun and interactive element to the dining experience but also provides a refreshing contrast to the herbaceous flavors of the tabouleh.
Tabouleh is a staple of Middle Eastern mezze tables, which typically feature an array of small dishes for sharing. It adds a fresh and vibrant element to the table alongside other favorites like hummus, baba ghanoush, muoutabal, and kibbeh.

Tabouleh is a healthy and flavorful addition to any meal, whether enjoyed as a mezza, a side dish, or a main course. So next time you’re looking for a delicious and nutritious dish to serve your family and friends, consider making some homemade tabouleh and adding it to your mezze table spread.