If you want to try one of the coolest and most vibrant salads of the Eastern Mediterranean, then tabbouleh is the salad you’re looking for.
WHAT IS TRADITIONAL TABBOULEH?
Tabbouleh is a salad born in the heart of the Middle East — a dish that marries the freshness of herbs with the deliciousness of simple ingredients. Its base is fine bulgur soaked in lemon juice and olive oil.
But the rest is pure green glory: fresh parsley, fresh spring onion, tomato, cucumber — all finely chopped by hand, all fresh and lively.
A salad seemingly simple, yet rich in flavors and nutrients.
WHAT MAKES TABBOULEH SO SPECIAL?
Parsley — the soul of the salad: fresh, crunchy, full of aroma and vitamin C.
Bulgur — a subtle base, with a mildly sweet flavor and soft texture that perfectly absorbs the lemon and oil.
Tomato — ripe, juicy, bringing sweetness and color.
Cucumber — for coolness, crunchy texture, and lightness.
Fresh spring onion — a mild spicy note that completes the flavor.
Lemon and olive oil — not just dressing, but the “binding” of the salad, the balance between acidity and earthiness.
A DISH WITH ROOTS AND CULTURE
Tabbouleh was not made to impress with unnecessary embellishments. It was made to nourish, refresh, and bring people together. From family tables in Lebanon to modern kitchens around the world, the recipe keeps its essence: purity, freshness, and simplicity.
HOW IS IT SERVED TODAY?
You will find it in street food shops in Beirut, in Mediterranean meze restaurants, but also in vegan restaurants in Berlin or San Francisco. Yet it always keeps its character: light, fragrant, full of life.
Tabbouleh is not just a salad. It’s a philosophy: that freshness and balance triumph over excess.
A green celebration on your plate — made in the Levant, loved worldwide.
Tabbouleh with Parsley, Tomato, Cucumber & Fresh Spring Onion
Ingredients
- 50 gr bulgur
- 4 tbsp extra virgin olive oil
- juice of 2 lemons
- 1 ½ bunch parsley, finely chopped (leaves only, no thick stems)
- 2 medium tomatoes, finely chopped
- 1 cucumber (preferably seedless), diced into small cubes
- 3 fresh spring onions, finely chopped
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
Instructions
- In a bowl, combine the bulgur, lemon juice, 4 tbsp olive oil, and a pinch of salt. Mix well and cover, leaving it at room temperature for 30 minutes until it swells and softens. Do not add water — the moisture from the vegetables will help.
- Finely chop the parsley (not in a blender — only with a knife). Cut the tomatoes, cucumber, and spring onions into small, uniform cubes.
- Add all the chopped ingredients to the bowl with the bulgur. Add more olive oil, a bit more lemon juice if desired, salt, and pepper. Mix gently.
- For better flavor, refrigerate for 30 minutes. The aromas will blend wonderfully.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
BECOME A MEMBER OF TETI’S FLAKES FAMILY
Have you subscribed to Teti’s flakes newsletter? As a subscriber, you will have access to exclusive content such as the series of the ebook “The flavors of the Seasons” and “Food photography – going from Auto to Manual“.
So if you want to become a subscriber, you may sign in here. After signing in you will receive a confirmation email. Attention, the email may end up in the Spam folder. Once you find it, all you have to do is confirm your email and that’s it!
Leave a Reply