Name: Tabbouleh Salad Recipe
Prep time: 10 min
Total time: PT-492096H18M18S
Cuisine: Middle Eastern
Ingredients: ⅓ cup extra-virgin olive oil; 3 tablespoons lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup fine #1 bulgur wheat; 3 bunches fresh curly parsley, finely chopped (about 3 packed cups); 2 firm tomatoes, finely chopped; 2 green onions, finely chopped; ¼ cup fresh mint, finely chopped

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Introduction

Tabbouleh is a refreshing Middle Eastern salad bursting with fresh herbs, juicy tomatoes, and a bright lemony dressing. This vibrant dish is perfect as a light side or a healthy snack any time of year.

A white bowl filled with a mix of finely chopped green parsley and bulgur wheat as the base layer, with small red tomato pieces scattered on top mainly in the middle. On the side, there are two lemon slices layered closely together on the parsley mix. A shiny silver spoon rests inside the bowl, placed diagonally from the bottom left to the top right. The bowl sits on a white marbled surface with a beige-striped cloth loosely folded in the background and a small parsley sprig placed near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup extra-virgin olive oil
3 tablespoons lemon juice

¼ teaspoon salt
¼ teaspoon black pepper

¼ cup fine #1 bulgur wheat
3 bunches fresh curly parsley (finely chopped, about 3 packed cups)

2 firm tomatoes (finely chopped)
2 green onions (finely chopped)
¼ cup fresh mint (finely chopped)

Instructions

Step 1: In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Stir in the bulgur wheat. Let the mixture sit for 20 to 30 minutes to allow the bulgur to absorb the dressing and become plump.
Step 2: While the bulgur is soaking, finely chop the parsley, tomatoes, green onions, and fresh mint. Add these to one side of the bowl with the bulgur but avoid mixing just yet.
Step 3: Once the bulgur has absorbed most of the dressing and is tender, stir all the ingredients together until evenly combined. Serve the tabbouleh at room temperature or chilled for a refreshing treat.

Tips & Variations

For a nuttier flavor, toast the bulgur lightly in a dry skillet before soaking.
Replace lemon juice with fresh lime juice for a different citrus twist.
Add diced cucumber for extra crunch and freshness.

Use finely chopped kale or spinach along with parsley for added greens.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but parsley may darken slightly. Enjoy it chilled or bring to room temperature before serving. Avoid freezing as the texture will change.

How to Serve

A white bowl filled with a finely chopped tabbouleh salad, showing a mix of dark green parsley and diced red tomatoes evenly distributed throughout. Two large, bright green romaine lettuce leaves rest on the right side inside the bowl, adding texture and height to the dish. The bowl sits on a beige striped cloth, placed on a white marbled surface. In the upper left corner, there is a small clear glass bowl with yellow lemon wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coarse bulgur instead of fine bulgur?

Fine bulgur is best for tabbouleh because it softens quickly without cooking. Coarse bulgur may require longer soaking or cooking, which can alter the salad’s texture.

Is tabbouleh gluten-free?

Traditional tabbouleh uses bulgur wheat, which contains gluten. To make a gluten-free version, substitute bulgur with quinoa or finely chopped cauliflower.