salads

Tabbouleh Salad

This bright, herb-forward Tabbouleh Salad reflects the Lebanese style we fell in love with during our 2019 travels through the Middle East. Rather than being a bulghur-heavy dish, this version celebrates the freshness of parsley and mint — the herbs are the star. Tossed with ripe tomatoes, cool cucumber, green onions, extra-virgin olive oil, and plenty of lemon, the result is a vibrant salad with refreshing acidity and aromatic depth. It pairs beautifully with richly spiced Middle Eastern dishes, grilled meats, roasted vegetables, or as a cooling side on warm days.

Servings: 6 servings
Total Time: 35 min
Pan: large salad bowl

Ingredients

Tabbouleh Base
  • 1/2 cup fine bulghur wheat
  • 1 cup boiling water
  • 3 bunches flat-leaf parsley, stems removed and minced
  • 1 bunch fresh mint, stems removed and minced
  • 2 roma tomatoes, seeded and finely diced
  • 1 large cucumber, peeled, seeded, and finely diced
  • 3 green onions, thinly sliced (white and light green parts only)
Dressing
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt (more to taste)

Instructions

  1. Hydrate the bulghur wheat Place **1/2 cup bulghur wheat** in a shallow bowl. Pour **1 cup boiling water** over it and stir with a fork to moisten all the grains. Let sit for 10 minutes, then fluff with a fork. Cover with a plate or plastic wrap and refrigerate until cooled, at least 15 minutes.
  2. Prepare the herbs Wash and fully dry **3 bunches parsley** and **1 bunch mint**. Remove tough stems and finely mince the leaves. Transfer the minced herbs to a large mixing bowl.
  3. Prepare the vegetables Finely dice **2 seeded roma tomatoes** and **1 peeled, seeded cucumber**. Thinly slice **3 green onions** (white and light green parts only). Add all vegetables to the bowl with the herbs.
  4. Combine wheat and vegetables Remove the cooled bulghur from the refrigerator and fluff again with a fork. Add it to the herb and vegetable mixture, gently tossing to combine.
  5. Make the dressing In a small bowl, whisk together **6 tablespoons olive oil**, **3 tablespoons lemon juice**, and **1/2 teaspoon kosher salt**. Adjust salt to taste.
  6. Dress and finish the salad Pour the dressing over the salad and toss thoroughly to coat the bulghur, herbs, and vegetables. Taste and adjust seasoning with more salt or lemon juice if desired. Serve cool or at room temperature.

Notes

  • Lebanese tabbouleh is herb-dominant — do not increase the bulghur.
  • Dry the herbs thoroughly so the salad stays crisp and not watery.
  • For best flavor, let the finished salad rest 20–30 minutes before serving.

Tags

tabbouleh salad Middle Eastern Lebanese herbs vegetarian