Tabbouleh Salad

Tabbouleh Salad is fresh, vibrant, and full of life in every bite. Originating from the Middle East, it’s a dish that celebrates the taste of crisp vegetables, fragrant herbs, and tangy lemon in perfect harmony.

The finely chopped parsley and mint form the heart of the salad, giving it that bright green color and unmistakable aroma.

Juicy tomatoes, crunchy cucumber, and a light touch of bulgur wheat balance the texture, while a drizzle of olive oil ties everything together.

Every forkful is refreshing yet satisfying, making it just as enjoyable for a casual lunch as it is for a special gathering.

It’s not just about mixing ingredients—it’s about creating a bowl that tastes as good as it looks.

Table of Contents

Tabbouleh Salad Recipe

Ingredients

1 cup fine bulgur wheat
2 cups boiling water
1 ½ cups finely chopped fresh parsley (packed)
½ cup finely chopped fresh mint leaves
2 medium tomatoes, finely diced
1 medium cucumber, finely diced
4 green onions, finely sliced
¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt (adjust to taste)
¼ teaspoon ground black pepper

Instructions

Place bulgur wheat in a large bowl and pour the boiling water over it. Cover with a plate or lid and let it sit for about 15–20 minutes until the grains are tender and have absorbed the water. Fluff gently with a fork to separate the grains and let it cool to room temperature.
While the bulgur cools, prepare the vegetables. Finely chop the parsley and mint, ensuring they are dry before chopping to avoid sogginess. Dice the tomatoes and cucumber into small, even pieces, and slice the green onions thinly.
Add the parsley, mint, tomatoes, cucumber, and green onions to the cooled bulgur. Gently mix with a large spoon to combine all ingredients evenly.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended. Pour this dressing over the salad.
Toss the salad gently but thoroughly so every grain and vegetable is coated in the dressing. Taste and adjust the seasoning with more lemon juice, salt, or pepper if needed.
Let the salad rest for at least 20–30 minutes before serving, allowing the flavors to meld beautifully. Serve chilled or at room temperature, garnished with a few mint leaves for a fresh finish.

What Is Tabbouleh Salad Made Of?

Tabbouleh salad is built around fresh vegetables, herbs, and bulgur wheat, all brought together with a simple dressing.

The key ingredient is parsley, which gives the salad its green color and fresh flavor. Mint adds a refreshing note, while tomatoes, cucumber, and green onions provide crunch and juiciness.

The bulgur wheat adds a slightly nutty taste and a light, chewy texture. The dressing is usually made with olive oil, lemon juice, salt, and pepper, which blend everything into a flavorful bite.

Can I Use Other Grains Instead Of Bulgur?

If you don’t have bulgur wheat or prefer another grain, there are great alternatives that still keep the salad delicious:

Quinoa: A protein-rich option that is gluten-free and works well in both texture and flavor.
Couscous: Gives a softer, smaller grain texture that blends smoothly with the herbs and vegetables.
Brown Rice: A hearty option that makes the salad more filling while keeping it wholesome.
Farro: Adds a nutty taste and chewy bite for a slightly different twist.

How Do I Keep Tabbouleh Salad Fresh For Longer?

Since tabbouleh is full of fresh vegetables and herbs, proper storage is important to maintain its taste and texture. Always store it in an airtight container in the refrigerator.

For the best freshness, keep the dressing separate if you’re making it ahead of time and mix it just before serving. This prevents the parsley from wilting and the vegetables from becoming soggy.

It is best eaten within 2–3 days, but you can refresh it with a little extra lemon juice and olive oil if it sits for a while.

How Can I Make The Salad Less Watery?

A watery salad can happen when vegetables release excess moisture into the mix. To avoid this, chop the tomatoes and cucumber in advance, then lightly sprinkle them with salt and let them sit for about 10 minutes.

This draws out extra water. Drain the liquid before adding them to the salad. Also, make sure your parsley and mint are completely dry before chopping; excess water from rinsing can dilute the dressing.

Can I Prepare Tabbouleh Salad In Advance?

Yes, you can prepare parts of the salad ahead of time to save effort later:

Cook the bulgur wheat: Cool it completely and store it in an airtight container in the fridge.
Chop the herbs and vegetables: Keep them in separate containers lined with paper towels to absorb moisture.
Prepare the dressing: Mix olive oil, lemon juice, salt, and pepper in a jar and store it in the fridge. Shake well before using.

Assemble everything shortly before serving to enjoy the freshest flavor.

How To Store Tabbouleh Salad?

Storing tabbouleh correctly keeps it tasting fresh and crisp:

Use an airtight container: This prevents the salad from absorbing fridge odors.
Refrigerate immediately: The salad should be stored within 1–2 hours of making it.
Eat within 2–3 days: Beyond this, the parsley loses its brightness and the vegetables soften too much.
Revive before serving: Add a splash of lemon juice and olive oil to bring back freshness.

What Can I Serve With Tabbouleh Salad?

Tabbouleh is versatile and can be enjoyed in many ways:

With grilled meats: Pairs perfectly with chicken, beef, or lamb.
As part of a mezze platter: Goes well with hummus, baba ganoush, and pita bread.
Stuffed into wraps: Great in flatbreads with falafel or roasted vegetables.
Alongside seafood: Complements grilled fish or shrimp beautifully.