Lebanese Tabbouleh Salad (Print Version)

A vibrant salad mixing parsley, bulgur, tomatoes, cucumber, and lemon-olive oil dressing.

# What You'll 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

# How To:

01 - Place bulgur in a small bowl and pour over boiling water. Cover and let stand for 10 to 15 minutes until tender. Drain excess water and fluff with a fork.
02 - In a large mixing bowl, add chopped parsley, mint, spring onions, diced tomatoes, and cucumber, mixing evenly.
03 - Incorporate soaked and fluffed bulgur with the herb and vegetable mixture, stirring gently to combine.
04 - Whisk together olive oil, lemon juice, sea salt, and black pepper until emulsified.
05 - Pour dressing over the salad and toss gently to distribute flavors evenly.
06 - Taste and adjust seasoning as necessary. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, no cooking required, perfect for when you want something that feels homemade but doesn't trap you in the kitchen.
  • The herbs are the star here—fresh, abundant parsley and mint make you feel like you're eating something genuinely nourishing, not just filling.
  • It tastes even better the next day as the bulgur absorbs more of that tangy lemon dressing, so it's brilliant for meal prep or bringing to gatherings.
02 -
  • Don't skip seeding the tomatoes—watery tomatoes will turn your tabbouleh into soggy mush by the next day, and the salad will taste diluted instead of focused.
  • The salad actually improves after a few hours or overnight as the bulgur continues to absorb the dressing and the flavors meld together, so make it ahead if you can.
03 -
  • Squeeze your lemon juice fresh and taste the dressing on its own before you pour it over—it should make your mouth water with brightness.
  • If you're making this for a crowd, double everything except the dressing (which you can increase by half) because the herbs and vegetables will release some of their own liquid.
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