Tabbouleh with Parsley, Mint and Bulgur

Ingredients

For the recipe

• 50 g fine bulgur wheat, preferably size #1; weigh before soaking
• 150 ml cool drinking water, for soaking the bulgur; excess water is discarded
• 200 g fresh flat-leaf parsley, weighed after removing thick stalks; leaves and fine, tender stems only
• 20 g fresh mint leaves, stripped from the stems
• 400 g ripe but firm tomatoes, cored and cut into 5 mm dice
• 60 g spring onions/scallions, roots removed, white and green parts finely sliced
• 4 tablespoons freshly squeezed lemon juice (60 ml; approximately 61 g)
• 3 tablespoons extra-virgin olive oil (45 ml; approximately 40.5 g)
• 1/2 teaspoon fine salt (approximately 3 g), divided
• 1/4 teaspoon freshly ground black pepper (approximately 0.5 g)

Instructions

1. Wash the parsley, mint, tomatoes and spring onions under cool running water. Spin the herbs dry, then spread them on a clean towel and blot away remaining moisture. Wet herbs make the finished salad watery, so dry them before chopping.
2. Place the fine bulgur in a small bowl and cover with the measured cool water. Soak for 15-20 minutes while preparing the vegetables, or follow the packet instructions if they differ. Taste a few grains: they should be tender with a slight bite, not hard in the center. This method is for fine bulgur, not medium or coarse grades.
3. Dice the tomatoes finely, keeping their flesh and seeds. If a large puddle of juice collects on the board, set that free-running juice aside rather than pouring it straight into the salad. Finely slice the spring onions, then chop any larger white pieces to match the tomato dice.
4. Gather the thoroughly dried parsley into small, loose bundles. Using a sharp knife, slice finely, then make a few crosswise cuts so the leaves are small but not mashed. Avoid repeatedly chopping the same pile until it becomes wet. Slice the mint shortly before mixing so it keeps its fresh aroma.
5. Drain the softened bulgur in a fine-mesh sieve. Press firmly with the back of a spoon to remove excess soaking water, then fluff with a fork. If it still feels wet, press it gently in a clean, lint-free kitchen towel. Discard the soaking liquid.
6. Whisk the lemon juice, olive oil, black pepper and half the salt in a large mixing bowl until the dressing looks lightly blended. Add the drained bulgur and stir to distribute it through the dressing.
7. Add the chopped tomatoes, spring onions, parsley and mint. Toss gently with two spoons, lifting from the bottom until the grains and vegetables are evenly scattered through the herbs. Do not compress the salad.
8. Taste a spoonful containing herbs, tomato and bulgur. Add the remaining measured salt gradually, stopping when the flavors taste balanced. If the mixture seems unusually dry, fold in 1-2 teaspoons of the reserved tomato juice; do not add it if liquid is already collecting at the bottom.
9. Divide between four bowls and serve freshly tossed. For a slightly softer texture, refrigerate for an additional 10 minutes before serving, then toss once more. Transfer with a slotted spoon if the tomatoes release extra liquid.