Tabbouleh-Style Salad Guide (Fresh Herbs, Lemon & Bulgur) — The Best Ratio for 6 Servings

Name: Tabbouleh-Style Salad Guide (Fresh Herbs, Lemon & Bulgur) — The Best Ratio for 6 Servings
Ingredients: ½ cup fine bulgur wheat; 1 ½ cups boiling water; 2 cups fresh flat-leaf parsley, finely chopped; ½ cup fresh mint leaves, finely chopped; 3 medium ripe tomatoes, diced; 4 scallions, white and green parts, finely sliced; Juice of 2 large lemons (about ⅓ cup); ⅓ cup extra virgin olive oil; Salt, to taste; Freshly ground black pepper, to taste

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Tabbouleh-style salad guide with fresh herbs, lemon, and bulgur. Get the best herb-to-grain ratio, soaking steps, and tips for 6 servings.

Ingredients

Instructions

Soak the bulgur: Put fine bulgur in a heatproof bowl. Pour 1 ½ cups boiling water over it. Cover and soak for 15 minutes, then drain any excess if it looks wet. The bulgur should feel tender but not mushy.
Chop herbs finely: Use a sharp knife to finely chop parsley and mint. Fine cuts help herbs coat evenly and release aroma without turning into paste.
Prepare vegetables: Dice tomatoes small and slice scallions thin. Smaller pieces distribute salt and lemon across the whole salad.
Combine ingredients: In a large bowl, gently mix bulgur, parsley, mint, tomatoes, and scallions. Mix slowly to avoid crushing herbs.
Add dressing: Whisk lemon juice, olive oil, salt, and black pepper. Drizzle over the salad, then fold gently so dressing spreads.
Toss gently: Toss with salad utensils or clean hands. Stop when the salad looks glossy and evenly coated.
Rest and chill: Refrigerate for 30–60 minutes. This helps flavors blend while keeping herbs bright.