Easy Tabouli Salad

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.

Course Salad, Side Dish

Cuisine American, Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings 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