Tabbouleh Salad
I’ve been making this tabbouleh for years when summer tomatoes and parsley are at their peak — it’s one of those salads that feels like sunshine in a bowl. Light, herb-forward and surprisingly filling thanks to bulgur, this version keeps things simple: bulgur, tomato, cucumber, onion, parsley, mint, olive oil and lemon. It’s perfect when you want something fast, fresh, and genuinely satisfying.
If you love crisp, herb-forward salads, you might also enjoy this bright apple-cucumber salad for a different kind of crunch.
Why you’ll love this dish
Tabbouleh is the kind of salad that pulls a meal together without effort. It’s herb-heavy and refreshing, makes a great side for grilled meats or a light main when you want something vegetarian and protein-friendly, and it travels well for picnics or potlucks.
- Fast: Bulgur cooks quickly and cools in minutes.
- Budget-friendly: Parsley and bulgur are inexpensive staples.
- Versatile: Serve it as a side, a mezze centerpiece, or a bed for roasted fish.
- Crowd-pleasing: The bright lemon-and-olive-oil dressing appeals to most palates.
“An herb-packed, zesty salad that feels indulgent and healthy at the same time — our go-to summer side.”
Step-by-step overview
Before you chop or boil anything, here’s what will happen in plain steps:
- Cook bulgur until tender and let it cool so the herbs stay fresh.
- Finely chop tomato, cucumber, onion, parsley, and mint for a uniform bite.
- Whisk olive oil, lemon juice, salt and pepper to make a simple dressing.
- Toss cooled bulgur with the chopped vegetables and herbs, add the dressing, and mix gently.
- Serve immediately for the brightest texture; chill briefly if you prefer it cold.
This preview helps you see it’s mostly chopping and a short simmer — no complicated techniques.
What you’ll need
- 1 cup bulgur (fine or medium grind works best)
- 2 cups water
- 1 tomato, chopped (use ripe, firm tomatoes)
- 1 onion, chopped (red or white; soak briefly in cold water if you want milder flavor)
- 1 cucumber, chopped (English cucumber or seedless preferred)
- 1 handful parsley, chopped (flat-leaf parsley is traditional)
- 1 handful mint, chopped (fresh leaves only)
- 4 tbsp olive oil (extra virgin for flavor)
- 1 tsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Notes and substitutions:
- Bulgur can be swapped with fine quinoa for a gluten-free option (use cooked quinoa in the same ratio).
- If parsley is hard to find, use a mix of parsley and cilantro for a slightly different flavor.
- Increase lemon to 2 tsp for a tangier salad, or add a splash of red wine vinegar if you prefer.
Step-by-step instructions
- Rinse the bulgur briefly, then combine it with 2 cups water in a small pot. Bring to a simmer, cover, and cook per package instructions (usually about 10–12 minutes for medium bulgur). Drain any excess water and fluff with a fork. Transfer to a bowl and let cool to room temperature.
- While the bulgur cools, finely chop the tomato, onion, cucumber, parsley, and mint. Aim for small, even pieces so every bite has balance.
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper. Taste and adjust — the dressing should be bright and slightly salty.
- In a large bowl, combine the cooled bulgur with the chopped vegetables and herbs. Pour the dressing over the mix and toss gently until everything is evenly coated.
- Serve right away for the freshest texture and maximum herb aroma. If you must hold it, cover and refrigerate for up to a few hours (see storage tips below).
Keep your chopping uniform and don’t overdress — tabbouleh is meant to be herb-forward, not swimming in oil.
Best ways to enjoy it
Tabbouleh is incredibly flexible. Try these serving ideas:
- As part of a mezze spread with hummus, baba ganoush, and warm pita.
- Topped on grilled chicken or fish to add freshness.
- Stuffed into pita pockets with falafel for a portable lunch.
- On a bed of mixed greens as a hearty vegetarian main.
Pair it with a simple grilled lamb chop, or serve alongside lightly seasoned roasted vegetables. For a light picnic menu, complement tabbouleh with creamy dips or a chilled pasta salad like this tangy ambrosia salad for a sweet contrast.
Storage and reheating tips
- Refrigerate in an airtight container for up to 2–3 days. Bulgur holds up better than delicate greens, but herbs will lose vibrancy after a day.
- Avoid freezing tabbouleh — fresh herbs and tomato suffer texture loss when frozen.
- If you plan to store for a day, under-dress slightly and add a splash of extra olive oil or lemon before serving to revive flavors.
- Keep refrigerated at or below 40°F (4°C) and discard if left at room temperature for more than 2 hours.
Food safety note: because this salad has fresh vegetables and herbs, consume within the recommended time frame to avoid spoilage.
Helpful cooking tips
- Chop herbs very fine — parsley is the star, and small pieces disperse flavor more evenly.
- Drain tomatoes if they’re very juicy so the salad doesn’t become soggy.
- Use warm bulgur when tossing if you like the flavors to meld quickly; cool bulgur keeps the salad crisper.
- Taste as you go: lemon and salt levels vary with citrus and olive oil quality.
- If you want a more classic Lebanese tabbouleh, increase parsley to several handfuls and reduce the bulgur slightly.
These small adjustments are what separate “good” from “really great” tabbouleh.
Creative twists
- Protein boost: add chickpeas, grilled shrimp, or cubed feta for more heft.
- Grain swaps: try fine bulgur for a traditional texture or quinoa for gluten-free.
- Add fruit: pomegranate seeds or diced apple for a sweet pop and texture contrast.
- Spice it: a pinch of Aleppo pepper or a little sumac sprinkled on top gives a pleasant, tangy complexity.
- Mediterranean add-ins: chopped olives, roasted red peppers, or toasted pine nuts for a richer take.
Mix and match to suit the meal — tabbouleh is forgiving and welcomes experimentation.
Your questions answered
Q: How long does tabbouleh take to make?
A: From start to finish expect about 25–35 minutes. Most of that time is waiting for the bulgur to cook and cool slightly; chopping can be done while it cools.
Q: Can I make this gluten-free?
A: Yes. Substitute cooked quinoa for bulgur in a 1:1 ratio. Texture will change but the herb-forward flavor remains.
Q: Will tabbouleh keep overnight?
A: Yes, for 1–2 days in the fridge. Store in an airtight container and add a little fresh lemon or olive oil before serving to freshen it up.
Q: Should I use fine or coarse bulgur?
A: Fine or medium is best for classic tabbouleh because it blends well with herbs. Coarse bulgur gives a chewier texture and can still work if that’s your preference.
Q: Can I prepare elements in advance?
A: Yes — you can cook the bulgur and store it separately, and chop herbs a few hours ahead, but combine them close to serving to preserve herb aroma and texture.
Conclusion
If you want more approaches to classic tabbouleh and inspiration from trusted food writers, check out this detailed Tabouli Salad Recipe (Tabbouleh) | The Mediterranean Dish for a traditional perspective and this fresh take at Tabbouleh Recipe – Love and Lemons for creative variations and extra tips.
Tabbouleh
Ingredients
For the salad
- 1 cup bulgur (fine or medium grind) Can substitute with fine quinoa for gluten-free option.
- 2 cups water
- 1 tomato, chopped Use ripe, firm tomatoes.
- 1 onion, chopped Red or white; soak briefly in cold water for milder flavor.
- 1 cucumber, chopped English cucumber or seedless preferred.
- 1 handful parsley, chopped Flat-leaf parsley is traditional.
- 1 handful mint, chopped Fresh leaves only.
- 4 tbsp olive oil Extra virgin preferred.
- 1 tsp lemon juice Freshly squeezed.
- Salt and pepper to taste
Instructions
Preparation
- Rinse the bulgur briefly, then combine it with 2 cups water in a small pot. Bring to a simmer, cover, and cook for about 10–12 minutes.
- Drain any excess water and fluff with a fork. Transfer to a bowl and let cool to room temperature.
- While the bulgur cools, finely chop the tomato, onion, cucumber, parsley, and mint.
Make Dressing and Combine
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
- In a large bowl, combine the cooled bulgur with the chopped vegetables and herbs.
- Pour the dressing over the mix and toss gently until everything is evenly coated.
Serve
- Serve right away for the freshest texture, or refrigerate for up to a few hours before serving.
