Tabbouleh

This herb-forward Lebanese salad is mostly parsley, with just enough bulgur to hold it together. Bright, fresh, and light — a staple of any mezze table.

Ingredients

• 1/4 cup fine bulgur wheat
• 3 cups finely chopped fresh parsley (about 3 bunches)
• 1/4 cup finely chopped fresh mint
• 3 tomatoes, finely diced
• 3 green onions, finely chopped
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Soak the bulgur
   Cover the bulgur with warm water and let soak for 15 minutes, then drain well and squeeze out excess moisture.
2. Combine
   In a large bowl, combine the bulgur with parsley, mint, tomatoes, and green onions.
3. Dress
   Whisk lemon juice and olive oil, season with salt and pepper, and pour over the salad.
4. Rest and serve
   Toss well and let sit for 10 minutes before serving to let the flavors meld.