Lebanese Tabbouleh Salad (Print Version)

Vibrant Middle Eastern salad featuring bulgur, fresh parsley, mint, tomatoes, cucumber, and zesty dressing.

# Ingredient List:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Recipe Steps:

01 - Place bulgur in a small bowl and pour boiling water over it. Cover and let sit for 10–15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large bowl, mix together the chopped parsley, mint, spring onions, diced tomatoes, and cucumber.
03 - Add the soaked and fluffed bulgur to the bowl with herbs and vegetables, mixing gently.
04 - Whisk olive oil, lemon juice, sea salt, and black pepper in a small bowl until combined.
05 - Pour the dressing over the salad mixture. Toss gently to evenly coat all ingredients.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in just 20 minutes but tastes like you spent all day on it.
  • The parsley and fresh herbs make you feel like you're eating something genuinely good for you, not just salad.
  • It's the kind of dish that works for a casual lunch or impresses guests at a dinner party without any fuss.
02 -
  • Don't chop your herbs until you're ready to make the salad, because once parsley and mint are cut, they start oxidizing and lose their brightness and color.
  • The bulgur must be completely cooled before you mix it in, otherwise the heat will wilt the herbs and warm the vegetables, turning your fresh salad into something sad.
  • Tabbouleh is best eaten the day you make it; it stays good for two days refrigerated, but on day three the flavors flatten and the herbs lose their vibrancy.
03 -
  • Chill your serving bowl or platter in the fridge for a few minutes before serving; a cold vessel keeps the salad fresh and crisp much longer.
  • If you're making this ahead for a gathering, dress it no more than 2 hours before serving so the herbs stay vibrant and the vegetables don't release too much water.
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