Tabbouleh Salad

Bright, herby and refreshing — a proper tabbouleh packed with fresh parsley, mint, tomato and cucumber over fluffy bulgur wheat. Best made ahead and served cold on club crackers. (Scallions are "spring dingers" in this house, per Mairi.)

What You Need

• 1 cup bulgur wheat
• 1 cup boiling water
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup roma or cherry tomatoes, diced
• 1 cup cucumber, diced
• ½ cup scallions (green onions / "spring dingers"), diced
• ½ cup fresh mint, chopped
• Juice of ½ a large lemon
• 2 tbsp white vinegar
• ½ cup olive oil
• Salt and pepper to taste

Method

1. Place the bulgur wheat in a medium glass bowl. Pour the boiling water over it, stir once, and leave to sit for 1 hour until fully expanded, soft and all water is absorbed.
2. While the bulgur soaks, chop all the vegetables and herbs. Combine the parsley, tomatoes, cucumber, scallions, mint, lemon juice, white vinegar and olive oil in a separate glass bowl.
3. Season the vegetable mixture with salt and pepper, then cover and refrigerate until the bulgur is ready.
4. Once the bulgur has absorbed all the water, fluff with a fork and allow to cool to room temperature.
5. Mix the bulgur and the vegetable mixture together thoroughly. Taste and adjust salt, pepper and lemon.
6. Cover and refrigerate for at least 1 more hour before serving — overnight is even better. The flavours come together beautifully as it rests.
7. Serve cold on club crackers and be happy.

Tips & Notes

• Fresh parsley and fresh mint are non-negotiable — dried herbs will not work here.
• Roma and cherry tomatoes are the most flavourful choice — watery tomatoes will make the salad soggy.
• The longer it sits the better — overnight in the fridge allows the bulgur to absorb the lemon and olive oil dressing deeply.
• Makes a brilliant packed lunch the next day. Keeps for 3 days in the fridge.

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