Tabbouleh (Parsley and Bulgur Salad)

Tabbouleh is the fresh-faced cousin on every Levantine mezze spread, and in Syria the parsley is the point: this is a herb salad that happens to include bulgur, not the other way around. The fine bulgur is soaked, never cooked, and tossed with tomatoes, mint, and a generous pour of lemon and olive oil. It is a summer dish, cool and bright, served with crisp lettuce leaves for scooping. Restaurants may fuss with the proportions, but home cooks know the truth — more parsley, more lemon.

Parsley, mint, and lemon — summer in a bowl

Chopped fine and dressed generously, tabbouleh is crisp, tart, and refreshing, with the chewy bulgur giving it just enough substance. The trick is very dry bulgur and very small dice, so every forkful is balanced and bright. Serve it chilled, do not be shy with the lemon, and eat it the same day it is made — freshness is the whole idea.

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Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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