Tabbouleh is a refreshing and nutritious Levantine salad that is beloved for its vibrant flavors and simple ingredients. Made primarily from finely chopped parsley, tomatoes, mint, onion, and bulgur wheat, tabbouleh offers a harmonious blend of fresh herbs, tangy tomatoes, and nutty grains. The salad is dressed with a simple yet flavorful mixture of olive oil, lemon juice, salt, and pepper, which enhances the natural flavors of the ingredients without overpowering them. Tabbouleh is often served as a side dish or mezze (appetizer) alongside other Middle Eastern dishes like hummus, falafel, or grilled meats. With its light and refreshing taste, tabbouleh is a perfect choice for warm weather gatherings or as a healthy and satisfying addition to any meal.

Tabbouleh
Ingredients
- 1/2 cup bulgur
- 1 cup diced cucumber
- 1 cup diced tomato
- 1 tsp fine sea salt, divided
- 3 medium bunches curly parsley
- 1/3 cup chopped fresh mint
- 1/3 cup thinly sliced green onion
- 1/3 cup extra-virgin olive oil
- 4 tbsp lemon juice, to taste
- 1 medium clove garlic, pressed or minced
Instructions
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.