Authentic Lebanese Tabbouleh (The “Gold Standard” Parsley Salad)

For a digital entrepreneur, this recipe targets the “Raw Vegan” and “Mediterranean Diet” niches. It is crucial to define this correctly for your audience: Authentic Tabbouleh is not a grain salad with herbs; it is a parsley salad dotted with a little grain. From an expertise perspective, the secret to a professional-grade texture is “The Dry Chop.” Parsley must be completely dry before cutting, and it must be chopped by hand. Using a food processor bruises the herbs, turning the salad into a wet, soggy mash.

Recipe Details

• Prep Time: 30 Min
• Cook Time: 0 Min
• Total Time: 30 Min
• Yield: 4 Servings
• Calories: ~220 kcal per serving

Ingredients:

The Salad Base

• 3 large bunches Flat-Leaf Parsley (Italian), stems removed
• 1/2 cup Fresh Mint Leaves
• 1/4 cup Fine Bulgur Wheat (Do not use coarse)
• 3 firm Vine-ripened Tomatoes, seeded and diced
• 3 Scallions (Green Onions), finely sliced

The Dressing

• 1/2 cup Extra Virgin Olive Oil (High quality)
• 1/2 cup Fresh Lemon Juice (approx. 2–3 lemons)
• 1 tsp Salt & 1/4 tsp Black Pepper
• 1/4 tsp Ground Allspice or Cinnamon (The authentic secret)

Serving

• Romaine Lettuce or Cabbage leaves (Edible scoops)

Preparation Steps:

1. Prepare the Grain

1. Rinse fine bulgur. Place in a small bowl.
2. Flavor Hack: Soak the bulgur in the lemon juice (from the dressing ingredients) rather than water. Let sit for 10–15 minutes until tender. This infuses the grain with acid directly.

2. The “Dry Chop” (Crucial Step)

3. Wash parsley and mint thoroughly. Spin dry or lay on towels.
4. Technique: They must be completely dry before chopping. Using a very sharp knife, chop herbs finely by hand. Do not use a food processor, which causes bruising and sogginess.

3. Tomato Prep

5. Dice the tomatoes.
6. Moisture Control: Remove the watery seeds and pulp before dicing. This prevents the salad from becoming a soup at the bottom of the bowl.

4. Assemble

7. In a large bowl, combine chopped herbs, diced tomatoes, scallions, and the soaked bulgur.
8. Whisk olive oil, salt, pepper, and allspice. Pour over salad just before serving. Toss gently and serve with lettuce scoops.

Expert Tips:

• Bulgur Grade: You strictly need #1 Fine Bulgur. Coarse bulgur is for pilafs and will remain hard and crunchy in a quick salad like this.
• Gluten-Free Swap: If you are gluten-free, substitute the bulgur with cooked Quinoa or Hemp Seeds. The texture is surprisingly similar.
• The Spice: Don’t skip the tiny pinch of Allspice or Cinnamon. It provides a warm, background note that distinguishes restaurant-quality Lebanese Tabbouleh from generic versions.