Levantine cuisine · Salads & Mezze

Tabouleh

The greenest salad in the world: lots of parsley, mint, tomato and just a little bulgur, brightened with lemon.

Ingredients · for 4 servings

• 3 bunches flat-leaf parsley
• 1/2 bunch mint
• 50 g fine bulgur
• 4 ripe tomatoes
• 4 scallions
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Mix the bulgur with the juice of one lemon and 3 tbsp water and let it soak for 20 min – do not cook.
2. Finely dice the tomatoes and drain briefly in a sieve, so the salad doesn't turn watery.
3. Wash the parsley and mint, dry very well, and cut finely with a sharp knife – don't chop, or it will turn mushy.
4. Cut the scallions into thin rings.
5. Mix everything with the soaked bulgur, and season generously with the remaining lemon juice, olive oil, salt and pepper.
6. Let it sit for 10 min – in Lebanon, tabouleh is eaten scooped up with crisp lettuce hearts instead of cutlery.