Fresh Parsley and Bulgur Salad
A vibrant and refreshing Levantine salad featuring finely chopped parsley, mint, tomatoes, and bulgur wheat, brightened with lemon and olive oil. Ready in just 20 minutes, it's perfect as a light appetizer or side dish.
- Prep20 min
- Total20 min
- DifficultyEasy
- Servings4
This classic Middle Eastern salad, known as Tabbouleh or Tabouli, is a celebration of fresh herbs, particularly parsley, balanced with the subtle texture of fine bulgur wheat. It's remarkably quick to assemble, making it a go-to for a healthy and flavorful dish.
The key to its success lies in the quality of the ingredients and the fine chopping of the herbs and vegetables. The bright, zesty dressing of lemon juice and olive oil ties everything together, creating a dish that is both invigorating and satisfying.
Ingredients
Optional Baharat Seasoning
Optional Garnish
For Baharat Seasoning
Converted amounts are rounded.
Method
- Rinse the bulgur wheat under cold running water in a fine sieve to remove excess starch, then transfer it to a mixing bowl.
- Dice the tomatoes into small 0.5cm pieces, including their juices, and add them to the bowl. Finely chop the shallot and add it as well.
- Trim the tough ends from the parsley stalks. Gather a few stalks together, pack them tightly, and chop them as finely as possible, including leaves and tender stems. Repeat with the remaining parsley, ensuring it's very finely chopped. Add all the chopped parsley to the bowl.
- Finely chop the mint leaves, similar to the parsley, and add them to the bowl.
- Stir in the pomegranate seeds (if using), ground allspice, baharat seasoning (if using), lemon juice, olive oil, sea salt, and freshly ground pepper. Mix gently to combine.
- Taste and adjust the seasoning as needed. Serve the salad at room temperature.
💡 Tips
- For the best flavor, let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
- If you don't have baharat, you can omit it or use a mix of your favorite warm spices like cumin, coriander, and a pinch of cinnamon.
- Ensure all herbs and vegetables are chopped very finely for the authentic Tabbouleh texture.
Inspired by a recipe from The Greek Foodie