Tabbouleh is a Middle Eastern vegetarian salad made with chopped parsley, tomatoes, mint, bulgur wheat, and lemon juice. Pre-salting the tomatoes and parsley removes excess liquid through osmosis, preventing the salad from becoming soupy later.
Tomato water is re-infused into the salad by using it to soak the bulgur, enhancing the flavor.
Soaking the bulgur in heated tomato water ensures it will soften, regardless of its grind size.
There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that’s too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.
3/4 pound ripe plum tomatoes, finely diced
2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife
2 teaspoons kosher salt, divided, plus more for seasoning
1/4 cup dry coarse bulgur wheat
1 cup finely chopped fresh mint leaves (about 1 bunch)
2 scallions, white and light green parts only, finely chopped
5 tablespoons extra-virgin olive oil
2 tablespoons fresh juice from 2 lemons
1/4 teaspoon ground coriander seed (optional; see note)
Pinch ground cinnamon (optional; see note)
Freshly ground black pepper
Romaine lettuce leaves, for serving
