This fresh tabouli recipe (aka tabbouleh) is bursting with fresh ingredients. Bulgur wheat, finely diced tomato, cucumbers, scallions, garlic, fresh parsley, and mint, all tossed in a simple zesty lemon dressing. It’s the perfect light and refreshing Lebanese side dish for so many occasions.
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Best Mediterranean Tabbouleh Salad
This classic Tabouli salad (also spelled tabbouleh or tabouleh) is a symphony of fresh flavors that is always a big hit. It’s not only delicious but also incredibly healthy and easy to make.
It’s a great recipe for a quick lunch, a side dish, or a summer potluck favorite. Plus, it’s a great way to get more veggies into your diet.
Looking for more easy salad recipes, be sure to try this orzo Pasta Salad, this broccoli salad or this Mediterranean couscous salad are all so great too!
What can I serve with Tabouli?
Tabouli pairs well with any grilled meats, hummus, or as part of a larger Mediterranean or Middle Eastern spread. I love it as even as a dip with pita bread or crackers.
Tabouli Salad Ingredients
Here’s a list of ingredients you’ll need to make this salad recipe. Scroll all the way down for the full recipe card with amounts.
- Bulgur wheat: (aka cracked wheat) I used red bulgur but any variety like the more traditional fine bulgur or even coarse bulgur.
- Tomatoes: I used regular tomatoes and finely chop them into small pieces. I remove the seeds so the salad doesn’t become too watery.
- English cucumber: you can use a regular cucumber but if so I would slice it the long was and scoop the seeds out. They tend to have more water in them.
- Fresh curly parsley: chopped fine.
- Fresh mint: Adds such a classic flavor
- Green onions: sliced thin
- Garlic: Fresh minced garlic is best but you can use jarred garlic if that’s that you have.
- Olive oil: I love a quality extra virgin olive oil. But feel free to use your favorite or even avocado oil
- Fresh lemon juice: Fresh is best but you can use bottled lemon juice too.
- Salt and pepper
Variations
1. Use cherry or grape tomatoes and cut them into quarters.
2. Make it gluten free. Use quinoa instead of bulgur. Farro is another swap that is great.
3. Add chickpeas or white beans or even grilled chicken
4. Add feta cheese.
5. Add diced green or red bell peppers.
How to Make Tabouli Salad
Step 1: Cook the bulgur wheat according to package directions. After cooking, fluff with a fork and set aside to cool. You can also place it in the refrigerator to cool quicker.
Step 2: Dice the vegetables: In a medium bowl, add the diced tomatoes, cucumbers, and salt and pepper. Stir to combine.
Step 3: Chop the herbs: Using a food processor, pulse one bunch of parsley at a time along with some of the mint until finely chopped. Place it in a large mixing bowl and repeat until all are chopped. You can also finely chop them with a knife on a cutting board.
Step 4: Combine everything: Add the bulgur, tomato mixture, sliced green onions, and minced garlic into the bowl with the chopped herbs.
Make the dressing: In a small jar or a small measuring cup, combine the olive oil, lemon juice, salt, and pepper. Cover with the lid and shake well to combine, or use a whisk to stir.
Dress the salad: Pour the dressing over the tabouli and toss to combine.
Chill: Chill for 15-30 minutes for the flavors to meld together or until ready to serve.
Top Tips
- Removing the seeds from the tomatoes helps keep the salad from becoming too watery.
- For a quicker preparation, use a food processor to chop the herbs.
- Taste and adjust seasoning before serving to ensure perfect flavor.
How to Store Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve over time.
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Easy Tabouli Salad
Ingredients
For the Salad:
- ½ cup bulgur wheat cooked per package directions
- 4 large tomatoes seeded and diced into small cubes
- 1 medium English cucumber diced into small cubes
- Salt and pepper to taste
- 4 cups fresh curly parsley about 3 bunches, stems removed
- 1 cup fresh mint stems removed
- ¾ cup green onions thinly sliced
- 3 garlic cloves minced
For the Dressing:
- ⅓ cup olive oil I like extra virgin
- 4 tablespoons fresh lemon juice juice of a large lemon
- Salt and pepper to taste
Instructions
- Cook the bulgur wheat according to package directions. After cooking, fluff with a fork and set aside to cool. You can also place it in the refrigerator to cool quicker.½ cup bulgur wheat
- In a medium bowl, add the diced tomatoes, cucumbers and salt and pepper. Stir to combine.4 large tomatoes, 1 medium English cucumber, Salt and pepper
- Using a food processor, pulse one bunch of parsley at a time along with some of the mint until finely chopped. Place it in a large mixing bowl and repeat until the other parsley all chopped. You can also finely chop the parsley and mint with a knife on a cutting board.4 cups fresh curly parsley, 1 cup fresh mint
- Then add the tomato mixture, sliced green onions, minced garlic, and cooled bulgur wheat into the bowl with the chopped parsley and mint.¾ cup green onions, 3 garlic cloves
Make the dressing:
- In a small jar, or a small measuring cup, combine the olive oil, lemon juice, salt and pepper.⅓ cup olive oil, 4 tablespoons fresh lemon juice, Salt and pepper
- Cover with the lid and shake well to combine, or use a whisk to stir.
- Pour the dressing over the tabouli and toss to combine.
- Chill for 15-30 for the flavors to meld together or until ready to serve.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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