Salads & Bowls · Lebanese
Parsley Tabbouleh with Olives and Lemon
Mountains of finely chopped parsley, a little fine bulgur, juicy tomato and plenty of lemon make a tabbouleh that is truly green. Sliced black and green olives bring a briny twist to this refreshing Levantine classic.
Test kitchen note: Chop parsley with a very sharp knife rather than a food processor; bruised, mushy herbs make the salad watery and dull.
Method 5 steps
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Rinse the bulgur, drain it and toss with the lemon juice. Let it soften for 15 minutes.
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Meanwhile, chop the parsley and mint and place them in a large bowl.
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Add the tomatoes with their juices, the onion and both kinds of olives.
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Fold in the soaked bulgur, olive oil and salt until evenly mixed.
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Taste and add more lemon or salt, then serve with half a lemon and crisp lettuce leaves for scooping.
That is the whole pie. Enjoy every slice.
Pairs well with
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