Tabouli Salad Recipe
I’ve been making this tabouli salad for years when I want something bright, herb-forward, and effortless. It’s a Lebanese-inspired bulgur and parsley salad that’s perfect for summer barbecues, light lunches, or as a zesty side at a Mediterranean-style dinner. The lemony vinaigrette and mint give it a fresh lift, while the bulgur adds satisfying texture — all without heavy cooking or fuss.
Why you’ll love this dish
This tabouli shines because it’s fast, healthy, and wildly flavorful for very little effort. It makes a great make-ahead salad for potlucks, lasts well through the week, and works as a vegetarian main or a crowd-pleasing side. If you like bright citrus, lots of herbs, and crisp vegetables, this is a go-to. It’s also budget-friendly: parsley and bulgur are inexpensive staples that stretch a long way.
“A bowl of this tabouli vanished faster than I could refill plates — fresh, garlicky, and perfectly lemony.” — home kitchen fan
If you enjoy simple, fresh salads, you might also like this breakfast salad that uses similar fresh-ingredient logic.
Step-by-step overview
- Rinse and cook bulgur; drain well so the salad doesn’t get soggy.
- Whisk lemon, olive oil, garlic and seasonings into a vinaigrette.
- Toss the vinaigrette with warm bulgur so it absorbs flavor.
- Fold in finely chopped parsley, mint, green onions, tomato and cucumber.
- Chill briefly so flavors meld, then serve.
This short roadmap gives you the rhythm of the recipe: cook bulgur → make vinaigrette → combine → chill. Expect about 10–15 minutes active time plus a short rest.
What you’ll need
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (about 1 lemon)
- Zest of 1 lemon
- 2 cloves garlic, crushed or minced
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
- 1/2 cup bulgur wheat
- 2 bunches Italian (flat-leaf) parsley — thick stems removed and finely minced (about 2 cups)
- 1/2 cup green onions, finely chopped (about 4 green onions)
- 15 mint leaves, finely chopped
- 4 Roma tomatoes, finely chopped
- 1 cup English cucumber, finely chopped (about 1/2 of a large cucumber)
Notes and substitutions:
- Bulgur: if you prefer a gluten-free version, substitute cooked quinoa or finely chopped cauliflower (cauliflower will change texture).
- Herbs: use more mint or parsley to taste — tabouli is herb-forward by design.
- Heat: increase or omit chili powder depending on your tolerance.
- For a juicier salad, use ripe tomatoes; for less water, remove tomato seeds.
How to prepare it
- Rinse the bulgur in a fine-mesh strainer to remove dust or debris.
- Cook the bulgur according to the package directions. Drain thoroughly so the grains aren’t waterlogged.
- In a bowl, whisk lemon juice and olive oil until emulsified. Add lemon zest, garlic, salt, nutmeg, and chili powder. Whisk again.
- Toss the warm, drained bulgur with the vinaigrette so it soaks up flavor.
- Finely chop the parsley, mint, green onions, tomatoes, and cucumber. Add them to the bulgur.
- Stir gently to combine everything evenly. Taste and adjust salt or lemon as needed.
- Cover and refrigerate for about 30 minutes to let flavors meld. Serve chilled or at room temperature.
Keep your knife sharp and chop the herbs very finely — that texture is what makes tabouli sing.
Serving suggestions
- Serve it in a shallow bowl with olive oil drizzled on top and a lemon wedge.
- Spoon onto toasted pita for a light sandwich or serve with warm flatbreads.
- Use as a fresh bed for grilled fish, chicken, or chickpeas. Try pairing with grilled lamb or simple pan-seared salmon.
- For a mezze spread, include hummus, olives, and stuffed grape leaves.
Want other crisp side ideas? Try this cool cucumber salad that pairs beautifully with tabouli.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Moisture from tomatoes and cucumber will soften the herbs over time, so expect some textural change.
- Freezing: Not recommended — fresh herbs and cucumbers don’t freeze well.
- To revive: If the salad looks dry after refrigeration, add a splash more lemon and a drizzle of olive oil, then toss.
- Food safety: Keep refrigerated below 40°F (4°C) and discard after 4 days to avoid bacterial growth.
Pro chef tips
- Chop herbs very finely — a coarse chop dilutes the herb-to-bulgur ratio that gives tabouli its signature flavor.
- Warm bulgur absorbs dressings better than cold. Toss vinaigrette with warm bulgur, then add herbs to preserve their freshness.
- Drain bulgur well — excess water makes the salad mushy. Use a fine sieve and press gently with the back of a spoon if needed.
- Adjust acid: taste after mixing. Some bulgur brands need more lemon to brighten the dish.
- Make ahead: Prepare the bulgur and vinaigrette a few hours ahead and toss with herbs shortly before serving for best texture.
Creative twists
- Add toasted pine nuts or slivered almonds for crunch.
- Swap half the bulgur for cooked farro or freekeh for a heartier grain.
- Add crumbled feta for a creamy, salty contrast.
- Make it into a grain bowl: top with roasted vegetables and a protein like spiced chickpeas or grilled chicken.
- For a summer fruit note, fold in pomegranate seeds or diced peaches.
Your questions answered
Q: How long does tabouli need to rest before serving?
A: A short 30-minute chill lets flavors meld and softens the bulgur slightly. You can eat it immediately if needed, but the rest improves flavor.
Q: Can I make tabouli gluten-free?
A: Yes — replace bulgur with quinoa (cooked and cooled) or use finely chopped cauliflower for a low-carb option. The texture will differ from traditional tabouli.
Q: What’s the best way to keep the salad from getting soggy?
A: Drain the bulgur thoroughly. Use ripe but firm tomatoes, or seed them to reduce excess liquid. Toss the vinaigrette with warm bulgur (so it absorbs) and add veggies just before serving or chilling.
Q: Can I use dried herbs?
A: Fresh herbs are essential here — dried herbs won’t replicate the bright, green flavor. Use fresh parsley and mint.
Q: How do I scale the recipe for a crowd?
A: This recipe scales linearly. Double the bulgur and herbs, and adjust lemon/olive oil to taste. Mix in a very large bowl or combine in batches for even distribution.
Conclusion
This tabouli salad offers a fast, herb-loaded way to lift any meal — bright lemon, fragrant mint, and crisp vegetables that complement grilled meats, mezze spreads, or a light lunch. For another trusted take on classic tabbouleh, see this detailed Tabouli Salad Recipe (Tabbouleh) | The Mediterranean Dish. If you want to compare regional techniques and an authentic Lebanese approach, check out Authentic Tabbouleh Salad.
Tabouli Salad
Ingredients
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1 unit lemon zest Zest of 1 lemon
- 2 cloves garlic, crushed or minced
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
Salad
- 1/2 cup bulgur wheat
- 2 bunches Italian (flat-leaf) parsley Thick stems removed and finely minced (about 2 cups)
- 1/2 cup green onions, finely chopped (about 4 green onions)
- 15 leaves mint leaves, finely chopped
- 4 unit Roma tomatoes, finely chopped
- 1 cup English cucumber, finely chopped (about 1/2 of a large cucumber)
Instructions
Preparation
- Rinse the bulgur in a fine-mesh strainer to remove dust or debris.
- Cook the bulgur according to the package directions. Drain thoroughly so the grains aren’t waterlogged.
- In a bowl, whisk lemon juice and olive oil until emulsified. Add lemon zest, garlic, salt, nutmeg, and chili powder. Whisk again.
Combining
- Toss the warm, drained bulgur with the vinaigrette so it soaks up flavor.
- Finely chop the parsley, mint, green onions, tomatoes, and cucumber. Add them to the bulgur.
- Stir gently to combine everything evenly. Taste and adjust salt or lemon as needed.
Chill and Serve
- Cover and refrigerate for about 30 minutes to let flavors meld. Serve chilled or at room temperature.
