Lebanese Tabbouleh Salad (Printable)

Vibrant parsley, bulgur, tomato, cucumber blend with lemon-olive oil dressing for a fresh Middle Eastern dish.

# What You Need:

→ 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

# Directions:

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

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes, which means you can take it from craving to table faster than ordering takeout.
  • The bright, herbaceous flavor actually makes you feel healthier while you're eating it, no guilt required.
  • It's the kind of dish that tastes better the next day as the flavors mingle, so it's perfect for meal prep or bringing to a gathering.
02 -
  • Don't skip seeding the tomatoes—I learned this the hard way when a soggy salad taught me that moisture control is everything in a grain-based dish.
  • Chop your herbs by hand with a sharp knife instead of using a food processor; the blade releases oils and darkens the parsley, which sounds small but affects both flavor and appearance.
03 -
  • Buy your parsley from a farmers market if you can—the flavor is noticeably fresher and more vibrant than supermarket bunches, and it makes a real difference in the final salad.
  • Toast the bulgur lightly in a dry pan before hydrating it if you want to add a subtle nutty undertone, a technique I borrowed from a friend's Lebanese mother and now can't live without.
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