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–+ servings

Tabbouleh

A refreshing Levantine salad made with fine bulgur, fresh herbs, cucumber, and tomatoes, dressed with olive oil and lemon juice.
Prep Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 1 cup fine bulgur wheat Fine bulgur recommended
  • 1 cup boiling water
  • 1 medium English cucumber Diced (peeling optional)
  • 2 medium Roma tomatoes Diced (seed if you want less juice)
  • 4 stalks green onions Thinly sliced
  • 1 bunch curly parsley Finely chopped (flat-leaf works too)
  • 1/4 cup fresh mint Chopped (optional but brightens the salad)
  • 1/4 cup olive oil Extra-virgin preferred
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt Adjust to taste
  • 1/4 teaspoon black pepper

Instructions

Preparation

  • Prepare the bulgur: Place 1 cup fine bulgur in a heatproof bowl. Pour 1 cup boiling water over it. Stir, cover, and let sit 15-20 minutes until the grains are tender and have absorbed most of the liquid. Fluff with a fork.
  • Chop the vegetables and herbs: While bulgur hydrates, dice cucumber and tomatoes, slice green onions, and finely chop parsley and mint. Aim for small, even pieces so every bite has balance.
  • Make the dressing: In a small bowl, whisk 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth.
  • Combine: Add the chopped veggies and herbs to the fluffed bulgur. Pour the dressing over and toss gently to combine.
  • Taste and adjust: Check for seasoning and add more salt, lemon, or olive oil as needed.
  • Chill briefly: Refrigerate at least 20-30 minutes so flavors meld. Serve cold or at cool room temperature.

Notes

If the salad seems wet after sitting, drain off any excess liquid before serving to keep texture pleasant. Store in an airtight container for up to 3–4 days.