Lebanese Tabbouleh (تبولة لبنانية) — Parsley Bulgur Herb Salad

• 55 gfine bulgur wheat (use extra-fine or No. 1 bulgur)
• 3 bunchflat-leaf parsley (about 180 g leaves and tender stems after trimming)
• 1 bunchfresh mint (about 30 g leaves after trimming)
• 4ripe tomatoes (medium-large, about 500 g total)
• 4scallions (white and green parts)
• 90 mlfresh lemon juice
• 80 mlextra-virgin olive oil
• 1.5 tspfine sea salt
• 0.5 tspfreshly ground black pepper
• 12romaine lettuce leaves

Instructions

1. 1

   Place the fine bulgur in a small bowl and rinse it quickly under cold water, then drain it very well through a fine sieve. Do not soak it in a large amount of water, because authentic Lebanese tabbouleh lets the bulgur soften in the tomato juice, lemon juice, and olive oil.

2. 2

   Cut the tomatoes into small, even dice and place them in a large mixing bowl with the rinsed bulgur, lemon juice, salt, and black pepper. Stir well, then let the mixture stand for 20 minutes so the bulgur absorbs the tomato and lemon juices.

3. 3

   Wash the parsley and mint thoroughly, then dry them completely in a salad spinner or with clean kitchen towels. This drying step is essential because wet herbs make tabbouleh watery and dull the bright lemon and olive oil dressing.

4. 4

   Gather the parsley into tight bundles and slice it very finely with a sharp knife, including only tender stems. Chop the mint finely as well, but do it just before mixing so it stays green and fragrant.

5. 5

   Thinly slice the scallions and add them to the tomato-bulgur mixture along with the chopped parsley and mint. Pour in the olive oil and toss gently but thoroughly, lifting the herbs through the dressing rather than crushing them.

6. 6

   Taste the salad after tossing and adjust only by redistributing the measured dressing already in the bowl, making sure every spoonful has herbs, tomato, and softened bulgur. Serve immediately or let it rest for 10 minutes at cool room temperature, with romaine lettuce leaves for scooping.