The Best Tabouli Salad

Instructions

1. 01

   Start by juicing the lemons, then place the fine bulgur in a bowl. Pour the lemon juice on top and allow the bulgur to soak while preparing the rest of the salad.

2. 02

   First, chop the tomatoes finely. Place the tomatoes along with all their juices on top of the soaked bulgur/lemon, so the tomato juices help to further soak the bulgur.

3. 03

   Next, wash and dry the parsley. Cut off all the stem ends, and pick off any really large stems. If small stems remain, that's fine, they can also be chopped and used. Wash and dry the parsley well.

4. 04

   Using a sharp knife, start to finely chop the parsley. Do this by using one motion to slice through the parsley leaves. Do not be tempted to go back and forth over the parsley, as that may bruise the leaves and cause the parsley to wilt quickly. Slicing once through is preferable and will keep it fresh longer. It's also fine if your parsley is not extremely fine.

5. 05

   Place the chopped parsley in a large bowl.

6. 06

   Finely chop the green onions and place on top of the parsley.

7. 07

   Place the mint leaves on top of each other, then roll them into a bundle. Finely slice through, creating a chiffonade or mint ribbons. Place on top of the rest of the ingredients.

8. 08

   Combine the chopped vegetables with the soaked bulgur and tomatoes. Start to toss the tabouli together to combine. Taste and adjust for more lemon juice if required.

9. 09

   Lastly, add the salt, pepper, and the olive oil. Toss to combine once more, then serve.