Tabbouleh — parsley, mint and tomato salad

pareve Israeli and Mediterranean · very easy · 35 min, including 25 hands-on

A vibrant green Levantine tabbouleh, led by parsley and mint, with just a little fine bulgur softened without cooking in tomato juices and lemon.

Ingredients for two

Method

1. Squeeze the lemon to give 35 g juice, about 3 tbsp, strain out the pips and set aside. Cut the tomatoes into 5 mm dice over the salad bowl to catch their juices, removing the hard stalk cores. Rinse the fine bulgur under cold water in the fine sieve, squeeze dry in your hand and add to the tomatoes with 20 g lemon juice and 1 g salt. Mix and leave to swell for 20 minutes while preparing the herbs, without adding any water: the grains should become tender to the bite without turning soft.
2. Meanwhile, wash and very thoroughly dry the parsley, mint and spring onions using a tea towel or salad spinner, as water on the leaves would dilute the dressing. Separate 6–8 leaves from the romaine heart, wash, dry and keep whole in the refrigerator. Discard the thick parsley stalks, gather the rest into small, tight handfuls and cut into 1–2 mm strips with a knife, without crushing or puréeing them: the leaves should remain distinct. Pick the mint leaves and keep them whole until the very last moment before chopping, otherwise they will blacken.
3. Very finely slice the spring onions, both white and green parts. Rub with your fingertips for 30 seconds with 1 g salt and the pinch of baharat to soften and flavour them. Mix into the tomatoes and soaked bulgur, then add the chopped parsley and the mint, freshly chopped.
4. Whisk the remaining 15 g lemon juice with 2 g salt, the pepper and the 25 g oil, then pour over the salad. Toss gently with two spoons for 30 seconds: the tabbouleh should glisten, taste distinctly lemony and remain light and fluffy. Taste and adjust the salt or lemon before serving.
5. Refrigerate for 5 minutes, toss once more to bring up the juices from the bottom, then divide between two small plates and serve without further delay: after 20 minutes the herbs darken and the tomatoes release water. Arrange the romaine heart leaves around the salad to scoop up the tabbouleh by hand.

On your plate

Cooking tips

The bulgur is a minor ingredient and is never cooked: this is a herb salad, rather than a couscous salad. Drying the herbs matters as much as chopping them finely; water on the leaves dilutes the dressing. The herbs can be washed and dried the day before, then refrigerated in a clean cloth; chop and dress on the day of serving. Do not use a food processor for the herbs, as it heats and crushes them. For a Lebanese touch of heat, rub 1 pinch of hot chilli powder into the onions. White cabbage leaves can replace the romaine for scooping up the tabbouleh by hand.

Equipment : large sharp knife, chopping board, salad bowl, citrus juicer, fine sieve, tea towel or salad spinner

The Lebanese tradition of Zahlé and Beirut: a mezze salad also served in Israel, with far more herbs than bulgur and the grains softened without cooking in tomato and lemon juice.