🥗 Tabouleh Salad

A refreshing Levantine salad of parsley, bulgur, tomatoes, and mint, brought to life with lemon and olive oil—perfect as a light meal or mezze side.

Here’s your updated recipe text with garlic, black pepper, and cucumber integrated naturally into both the main recipe and the “Variations” section:

---

📝 Authentic Lebanese Tabouleh – Expanded Recipe
Origin and Cultural Note:
Tabouleh (or tabbouleh) is a staple of Levantine cuisine, especially beloved in Lebanon and Syria. Unlike grain-heavy variations often seen in the West, traditional tabouleh places parsley at the heart of the dish, making it a vibrant, herbaceous, and nutrient-rich salad. It’s often served as part of a mezze spread—a shared assortment of small dishes meant to stimulate the appetite and foster connection.

---

Ingredients:

• 1 large bunch flat-leaf parsley, finely chopped (stems removed)

• 1–2 tablespoons fine bulgur wheat (#1 grade)

• 2 medium ripe tomatoes, finely diced

• 10–15 fresh mint leaves, finely chopped

• 2 spring onions or ½ small red onion, finely chopped

• Juice of 1–2 lemons, to taste

• 3 tablespoons extra virgin olive oil

• 1 small garlic clove, minced (optional but recommended)

• A pinch of freshly ground black pepper (optional, enhances flavor)

• Salt, to taste

• Optional: Romaine lettuce leaves or pita bread for serving

---

Instructions:

1. Soften the Bulgur:
   Rinse the bulgur and soak it in warm water (just enough to cover) for 10–15 minutes. Once soft, squeeze out excess water if needed.

2. Chop Herbs and Vegetables:
   Use a sharp knife to finely chop the parsley and mint. Dice the tomatoes, cucumber (if using), onions, and garlic into small, uniform pieces. The texture of this salad is key—everything should be very finely chopped.

3. Mix the Salad:
   In a large bowl, combine parsley, tomatoes, cucumber, mint, onions, garlic, and bulgur. Toss gently to distribute the ingredients evenly.

4. Add Dressing:
   Drizzle the lemon juice and olive oil over the mixture. Sprinkle with salt and black pepper. Toss again to coat everything in the dressing. Taste and adjust lemon, salt, or pepper as needed.

5. Let It Rest:
   Allow the salad to sit for 10–15 minutes before serving to absorb the flavors.

6. Serve Cold or Room Temperature:
   Plate with romaine lettuce leaves or warm pita. Serve as a side or a light main dish.

---

🌿 Variations and Modern Twists:

Variation	Description
Quinoa Tabouleh	Replace bulgur with cooked quinoa for a gluten-free version while retaining the classic lemony-herb flavor.
Grain-Free Herb Salad	Skip the bulgur entirely and let parsley, mint, and tomato shine in a low-carb herb salad.
Pomegranate Tabouleh	Add ¼ cup of pomegranate seeds for color, texture, and a sweet-tart bite.
Cucumber Tabouleh	Include finely diced cucumber for an added cooling effect, especially refreshing in summer.
Spiced Tabouleh	Add a dash of ground allspice, sumac, or black pepper for a deeper Middle Eastern flavor profile.
Garlic-Lemon Tabouleh	Add a minced garlic clove to the dressing for an aromatic kick that complements the herbs.
Red Tabouleh	Use heirloom or cherry tomatoes and red onions for a more vibrant, colorful presentation.
Tabouleh with Feta	Crumble a bit of feta cheese over the top for a salty, creamy contrast (for non-vegan versions).

---