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Fresh Israeli Tabbouleh Salad with Mint and Parsley

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Pareve

Israeli-style tabbouleh is an herb salad first: mostly finely chopped parsley and mint, with a little fine bulgur, diced tomatoes and scallions, dressed with lemon juice and olive oil.

Treat the Herbs as the Main Ingredient

Chop the parsley and mint by hand with a sharp knife; a food processor bruises the leaves and makes them bitter. Soak the fine bulgur in lemon juice or a little water just until tender. Add salt just before serving so the vegetables don’t release too much liquid.

Kosher Notes

Tabbouleh is pareve. Parsley and mint can harbor tiny insects, so wash and check them carefully, or use certified herbs.

Make-Ahead

It can be made up to 4 hours ahead; add more lemon and oil if it seems dry.

Fresh Israeli Tabbouleh Salad with Mint and Parsley
This authentic Israeli tabbouleh puts fresh parsley and mint at center stage with just a touch of bulgur for texture, creating a bright and herbaceous salad perfect for any mezze spread.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Israeli, Middle Eastern
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/2 cup fine bulgur wheat
  • 2 cups fresh flat-leaf parsley stems removed, finely chopped
  • 1/2 cup fresh mint leaves finely chopped
  • 3 medium ripe tomatoes seeded and diced small
  • 4 scallions white and green parts, thinly sliced
  • 1/4 cup fresh lemon juice from about 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Place the bulgur in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a medium bowl and add enough boiling water to cover by 1 inch. Let stand for 15 minutes until tender.
  2. Drain the bulgur thoroughly in the strainer, pressing out as much water as possible with the back of a spoon. Spread on a clean kitchen towel and pat dry. Set aside to cool completely.
  3. Meanwhile, wash and thoroughly dry the parsley. Remove the thick stems and finely chop the leaves with a sharp knife. You should have about 2 packed cups of chopped parsley.
  4. Finely chop the mint leaves, keeping them separate from the parsley. Dice the tomatoes, removing seeds and excess juice. Slice the scallions thinly.
  5. In a large bowl, combine the cooled bulgur, chopped parsley, mint, diced tomatoes, and scallions. Toss gently to mix.
  6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
  7. Pour the dressing over the salad and toss thoroughly. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  8. Let the tabbouleh stand at room temperature for 30 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

Notes

This tabbouleh improves with time and can be made up to 4 hours ahead. Store covered in the refrigerator and bring to room temperature before serving. If the salad seems dry after sitting, add a bit more lemon juice and olive oil. For best results, don't add salt until just before serving to prevent the vegetables from releasing too much liquid.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 245mg 11%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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