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    Home » Recipes » Side Dishes

    Tabouli Salad Recipe

    Published: Jun 30, 2024 · Modified: Apr 24, 2025 by Sherri · This post may contain affiliate links · 4 Comments

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    A white bowl of tabouli salad garnished with lemon slices and mint leaves on a white table and a spoon rests inside the bowl.

    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.

    A white bowl of tabouli salad garnished with lemon slices and mint leaves on a white table and a spoon rests inside the bowl.

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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!

    A spoon holds a portion of tabouli salad over a bowl of the salad.

    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.

    ingredients for tabouli salad, including diced cucumbers, diced tomatoes, bulgur wheat, green onion, lemon juice, extra virgin olive oil, mint, parsley, minced garlic, salt, and pepper.
    • 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

    A saucepan filled with cooked bulgur wheat on a marble surface.
    A metal pot with cooked bulgur wheat sits on a light-colored countertop.

    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.

    A glass bowl filled with a mix of diced cucumbers and tomatoes on a marble countertop.


    Step 2: Dice the vegetables: In a medium bowl, add the diced tomatoes, cucumbers, and salt and pepper. Stir to combine.

    Top view of fresh green herbs, including parsley and mint, in a food processor on a white marble countertop.
    Top-down view of finely chopped parsley and mint in a food processor bowl.


    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.

    Glass bowl containing chopped tomatoes and cucumbers, green onions, parsley, bulgur wheat, minced garlic, and herbs.


    Step 4: Combine everything: Add the bulgur, tomato mixture, sliced green onions, and minced garlic into the bowl with the chopped herbs.

    A glass measuring cup filled with a dressing ingredients.


    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.

    A white bowl of tabouli salad being drizzled with dressing from a white pitcher.


    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.

    If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!

    A white bowl of tabouli salad garnished with lemon slices and mint leaves on a white table and a spoon rests inside the bowl.

    Easy Tabouli Salad

    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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    Course: Salad, Side Dish
    Cuisine: American, Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 servings
    Calories: 153kcal
    Author: Sherri Hagymas

    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

    I used regular tomatoes but you can also use cherry tomatoes or grape tomatoes. Slice them in quarters and remove seeds if desired.
    You can also use regular cucumbers. But I would deseed them as they typically have a higher water content to them than English cucumbers.
    I used red bulgur but you can use any variety you’d like. You can also quinoa or farro as well.
    Fresh lemon juice is best but you can use bottled if that is all you have.
    Add other veggies like diced green bell peppers or red bell peppers.
    Removing the seeds from the tomatoes keeps it from getting too watery.

    Nutrition

    Serving: 1serving | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 27mg | Potassium: 543mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3658IU | Vitamin C: 60mg | Calcium: 83mg | Iron: 3mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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