Tabbouleh Cherry Hill is a vibrant, herb-forward salad that puts parsley and mint in the spotlight, with bulgur wheat playing a supporting role. It’s a Levantine classic, traditionally served as part of a mezze spread, and this version highlights the bright, fresh flavors that make it so beloved. The key to its success is the balance of tart lemon, fruity olive oil, and the chew of perfectly soaked bulgur, creating a salad that’s both refreshing and satisfying.
Ingredients
- 1/2 cup (90 g) fine bulgur wheat
- 1 cup (240 ml) boiling water
- 2 large bunches flat-leaf parsley, finely chopped (about 2 cups / 60 g chopped)
- 1/2 cup (20 g) fresh mint leaves, finely chopped
- 3 medium tomatoes, diced small (about 1 1/2 cups / 270 g)
- 1/2 English cucumber, diced small (about 1 cup / 130 g)
- 3 green onions, thinly sliced (white and green parts)
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Place the bulgur in a medium heatproof bowl. Pour the boiling water over it, add a pinch of salt, and stir once. Cover the bowl with a plate or plastic wrap and let it sit for 20 minutes, until the bulgur is tender and has absorbed all the water.
- While the bulgur soaks, prepare the vegetables and herbs. Wash and thoroughly dry the parsley and mint. Finely chop both, removing any thick stems. Dice the tomatoes and cucumber into small, uniform pieces, and slice the green onions.
- After 20 minutes, fluff the bulgur with a fork. If there is any excess water, drain it well and press gently to remove moisture. Let the bulgur cool to room temperature, about 10 minutes.
- In a large mixing bowl, combine the cooled bulgur, chopped parsley, mint, tomatoes, cucumber, and green onions.
- In a small bowl or jar, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. For best flavor, let the salad rest for 10 minutes before serving, allowing the herbs to absorb the dressing.
Tips
- Use fine bulgur: Fine bulgur (often labeled #1) is essential for the right texture. If you only have medium or coarse bulgur, increase the soaking time to 30–40 minutes and add a little more water.
- Dry the herbs well: Wet herbs make the salad soggy. After washing, spin them in a salad spinner and pat dry with a towel before chopping.
- Chop everything small: The hallmark of good tabbouleh is finely chopped ingredients. Take your time to dice the vegetables and herbs into small, even pieces—this ensures every bite has a bit of everything.
- Don’t skip the rest: Letting the salad sit for 10 minutes after dressing allows the bulgur to absorb the flavors without becoming mushy. If you have time, refrigerate for 30 minutes before serving.
Serving Suggestions
Serve tabbouleh as part of a mezze platter with hummus, baba ganoush, and warm pita bread. It also pairs beautifully with grilled meats like chicken skewers or lamb chops, or as a fresh side to falafel. For a light meal, stuff it into lettuce cups or serve over a bed of arugula.
Variations
- Quinoa Tabbouleh: Substitute cooked quinoa for the bulgur for a gluten-free version. Use 1 1/2 cups (240 g) cooked quinoa and skip the soaking step.
- Add pomegranate seeds: Sprinkle 1/2 cup (85 g) pomegranate arils over the top for a pop of sweetness and color.
- Herb-forward: Increase the parsley to 3 cups (90 g) and reduce the bulgur to 1/3 cup (60 g) for a more traditional, greener salad.
- Spicy kick: Add 1/2 teaspoon of sumac or a pinch of cayenne pepper to the dressing for a tangy or spicy twist.
Storage and Reheating
Store leftover tabbouleh in an airtight container in the refrigerator for up to 3 days. The salad will soften as it sits, and the flavors will meld. Stir before serving and add a squeeze of fresh lemon juice to revive the brightness. Tabbouleh is best served cold or at room temperature, so no reheating is needed—just take it out of the fridge 10 minutes before serving.
Frequently Asked Questions
Can I make tabbouleh ahead of time? Yes, you can prepare the components up to a day ahead. Keep the chopped herbs and vegetables in separate containers in the fridge, and store the soaked bulgur separately. Combine and dress the salad up to 2 hours before serving for the best texture.
Why is my tabbouleh soggy? Sogginess usually comes from watery tomatoes or undried herbs. Dice the tomatoes and let them drain in a colander for 10 minutes before adding, and make sure the herbs are thoroughly dried after washing.
Can I use dried mint instead of fresh? Fresh mint is strongly recommended for its bright, aromatic flavor. Dried mint will work in a pinch, but use only 1 tablespoon (2 g) and rehydrate it in the lemon juice for 10 minutes before adding.
Is tabbouleh gluten-free? Traditional tabbouleh contains bulgur, which is wheat, so it is not gluten-free. To make it gluten-free, use quinoa or millet as a substitute.
How do I know if the bulgur is done? The bulgur is done when it is tender but still has a slight chew. It should have absorbed all the water and be fluffy, not mushy. If it’s still hard after 20 minutes, add a tablespoon of hot water and let it sit for another 5 minutes.
Can I add other vegetables? Absolutely. Diced bell peppers, radishes, or shredded carrots are great additions. Just keep the total volume of vegetables similar to the original to maintain the right balance.
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