Tabbouleh Salad

Get ready to whip up a fresh and delicious Mediterranean favourite with this step-by-step guide on how to make the perfect tabbouleh salad.

Craving something light, nutritious and delicious? Try out this flavourful Mediterranean tabbouleh salad recipe! It’s full of bright and fresh ingredients and flavours.

Incorporating simple and fresh ingredients such as parsley, tomatoes and bulgur wheat to create a healthy yet tasty side dish.

With hints of nuttiness from the bulgar wheat, sweetness from the tomatoes and fragrant herbs – you’ll fall in love after just one bite. It’s an easy-to-make dish that can be served as a side with grilled meats or eaten alone as a light lunch or dinner.

So let us show you how to whip up this delicious tabbouleh salad right at home!

What is Tabbouleh Salad?

Tabboulleh, (also spelt tabouli, tabouleh, or tabbouli), is a Middle Eastern salad traditionally made with bulgur wheat, tomatoes, lemon juice, oil, parsley and mint. It’s usually served as a side dish or as part of a mezze platter alongside other favorites such as hummus and falafel.

It is thought to have originated in the mountains of Lebanon and Syria, but has quickly become a popular dish around the world. The name Tabboulleh comes from the Arabic word “tabboul” which means “to season ” or “spice.” It’s light, refreshing and incredibly tasty!

Why You Will LOVE This Tabbouleh Salad

• Bursting with fresh ingredients
• Loaded with nutrition
• Easy to prepare
• Incredible flavour
• Works well as a palate cleanser

What to Serve with Tabbouleh Salad

Serve alongside other Mediterranean fare such as shawarma or kebabs. It also works well served as mezze alongside other small plates such as falafel, pita, and fattoush.

Tabbouleh is excellent served with grilled meats.

You can also serve it scooped into romaine leaves for a handheld salad.

Tabbouleh Salad Variations

Gluten-free – Use quinoa instead of the bulgur wheat. It’s a very good switch with similar size and texture to extra fine bulgur. Another great swap is riced cauliflower.

Bulk it up – Throw in some finely chopped chickpeas for some added protein to make it a full meal.

Creaminess – Sprinkle some feta cheese over the tabbouleh for a touch of creamy texture.

Pomegranate – Pomegranate arils are a fun addition that offers a pop of sweet-and-sour flavour.

Tips for Making the BEST Tabbouleh Salad

• Tabbouleh should be a fresh herb salad with a bit of bulgur for texture. It is not meant to be a bulgur salad with a little herbs.
• Make sure you chop the tomatoes, cucumber, and green onion as finely as possible.
• Be sure to allow the tomatoes and cucumber to drain away as much moisture as possible before assembling the tabbouleh. They tend to release a lot of moisture after being salted. Discard the excess liquid before adding the veggies to the salad.
• If you do use extra fine or fine bulgur then soak it in half lemon juice and half water (following the directions for preparation) for an extra boost of flavour instead of soaking in water alone.
• Don’t forget to rinse your bulgur well before preparing!
• Skip the food processor here and go with a large sharp knife instead, the results are worth the extra effort.
• Allow the tabbouleh to chill in the refrigerator for 15-30 minutes before serving for maximum flavour.
• Just before serving, taste and adjust with more salt and lemon juice if needed.

How to Store Leftover Tabouli Salad

This tabouli salad can be made a day in advance. It will last in the refrigerator, stored properly in an airtight container, for up to 3 days of being made.

I do not recommend freezing because the cucumber and tomatoes, once thawed, will be mushy. It is best served fresh.

About the Ingredients for Tabbouleh Salad

Bulgur wheat – I used red bulgur wheat. You may substitute the bulgur wheat for other grains like quinoa or farro. If you can get it, extra fine or fine bulgur (#1 grind) is best, and requires only soaking instead of cooking.

Tomatoes – Cherry or grape tomatoes can also be used in this tabouli. Slice in half or quarter them. You do not need to deseed.

Cucumber – Cucumber is not traditionally found in Lebanese tabbouleh salad, but it does add a nice crunch. You can omit or substitute with any other variety of cucumber. If you do use another variety of cucumber you may need to remove the skin and seeds before dicing.

Parsley – Finely chopped parsley is the star of the show in tabbouleh salad, so make sure you don’t skimp on it. Wash and dry it thoroughly before preparing. You can substitute with flat leaf parsley if you prefer.

Mint – Chopped fresh mint leaves are standard in tabbouleh. It adds even fresh flavour to the salad.

Green onion – Use the whole onion, both green and white.

Garlic cloves – Garlic is another ingredient than isn’t typically included in traditional tabbouleh, but again it add just a little something that I like. Feel free to omit for more authentic flavour.

Olive oil – Use high quality extra virgin olive oil.

Lemon – Use only freshly squeezed lemon for the best flavour and results. Bottled lemon juice doesn’t taste quite the same as fresh lemon juice.

Salt & Pepper – Always salt and pepper to taste.

Looking for More Salad Recipes?

Check out my favourite salad recipes!

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A beautiful salad that’s perfect for fall, this Roasted Butternut Squash & Apple Salad recipe features candied pecans and feta cheese.

This delicious kale and Brussels sprout salad recipe is perfect for a healthy side dish or light lunch that is perfect for any occasion!

How to Make Tabbouleh Salad

Yields: 7 servings | Cook time: 15 minutes | Prep time: 15 minutes

Ingredients:

• ½ cup bulgur wheat
• 4 large tomatoes, deseeded and diced (about 2 ½ cups)
• 1 medium English cucumber, diced (about 2 ½ cups)
• Salt and pepper, to taste
• 4 large bunches curly parsley, stems removed
• 1 bunch mint, stems removed
• ¾ cup green onions, thinly sliced
• 3 garlic cloves, minced

For the Dressing:

• ⅓ cup extra virgin olive oil
• Juice of large lemon (about 5 tablespoons)
• Salt and ground black pepper, to taste

Directions:

Cook the bulgur wheat according to package instructions. (Image 1) Once cooked, remove the pot from the heat and fluff up the bulgur with a fork. (Image 2) Set aside to cool completely.

Add the deseeded and diced tomatoes into a strainer with the diced cucumbers. (Image 3) Season with salt and pepper, stir to combine, and set aside to drain. (Image 4)

Finely chop both the parsley and mint on a cutting board with a sharp knife, or in the bowl of a food processor, and place into a large mixing bowl. (Images 5 & 6)

Add the tomatoes, cucumbers, sliced green onions, minced garlic, and cooled bulgur wheat into the mixing bowl with the parsley and mint. (Images 7 & 8)

In a small mason jar, or a small measuring cup, combine the olive oil and lemon juice. Season with salt and pepper, to desired taste. Cover with the lid and shake well to combine, or use a whisk to stir together. (Image 9)

Pour the dressing over the tabouli and toss to combine. (Image 10) Refrigerate until ready to serve. Enjoy!