A refreshing and vibrant Middle Eastern salad featuring bulgur wheat, fresh herbs, and a zesty lemon dressing.
Place the bulgur wheat in a large bowl and cover with warm water. Let it soak for about 30 minutes until softened.
Ensure the water fully covers the bulgur for even soaking.
Dice the tomatoes and finely chop the onion, parsley, and mint.
Use a sharp knife to achieve clean cuts and preserve the texture of the ingredients.
Drain the soaked bulgur wheat using a mesh colander, pressing out any excess water.
Press gently to avoid crushing the grains.
Combine the bulgur wheat, diced tomatoes, chopped onion, parsley, and mint in a large bowl.
Mix gently to keep the ingredients intact.
In a small bowl, whisk together the lemon juice, olive oil, salt, and white pepper.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the salad and toss to combine.
Ensure the dressing coats all the ingredients evenly.
Serve the tabouleh in a serving dish, garnished with a sprig of parsley or mint.
Chill the salad for 15 minutes before serving for enhanced flavor.
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