Tabbouleh Salad
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This tabbouleh salad (tabouli) is a classic Middle Eastern herb and bulgur salad that is fresh, zingy and perfect for mezze platters, summer cookouts and meal prep.
Tabbouleh, also spelled tabouleh or tabouli, is a classic Middle Eastern salad and one I genuinely never get tired of. It is light, incredibly fresh and somehow manages to feel both simple and special at the same time. I have been making variations of it for years, from my cauliflower tabbouleh to my quinoa tabbouleh, but this bulgur wheat version is the one I keep coming back to.
It is inspired by traditional Lebanese tabbouleh but leans more grain forward than the classic herb heavy version, which makes it extra hearty and satisfying as a side dish.
The key is chopping the parsley, mint and vegetables as finely as possible so every bite has that authentic tabbouleh texture. It gets better the longer it sits which makes it one of my favorite things to prep ahead for a busy week or bring to a cookout.
Table of Contents
Why I Love This Tabbouleh Salad Recipe
- Fresh, bright and incredibly light: This is the kind of salad that makes you feel good while you are eating it. Fresh herbs, crisp vegetables and a simple lemon dressing that never feels heavy.
- Great for meal prep: Make a big batch on Sunday and you have a fresh and flavorful side ready to go all week long. It holds up beautifully in the fridge for up to 5 days.
- Perfect for a Middle Eastern inspired spread: This tabbouleh pairs beautifully alongside my falafel bowls and creamy hummus for a complete meal that feels really special.
“I was searching for a fresh side salad and stumbled upon this recipe, so glad I did! I made it for lunch prep and ended up eating half of it straight out of the bowl lol. The lemon + fresh mint combo is SO good. I also loved that it didn’t feel too heavy even with the bulgur. Definitely making this again for summer!”
Ingredients Needed
- bulgur wheat – the base of this salad. Bulgur is a cereal grain made from dried cracked wheat that is partially cooked so it only needs to soak in hot water until tender rather than cooking on the stovetop. Traditional tabbouleh uses fine bulgur, but any type works. I used Bob’s Red Mill whole grain red bulgur which is coarser and just needs a longer soak time. Whatever you use just follow the package directions.
- fresh parsley – the star of the show! Use as much as you can and chop it as finely as possible. Flat-leaf and curly parsley both work well here. Make sure it is washed and completely dry before chopping so it does not add extra moisture to the salad.
- fresh mint – adds a bright herby depth that really sets tabbouleh apart from other grain salads. Do not skip this one!
- fresh vegetables – cherry or grape tomatoes, cucumber and green onions. Use firm tomatoes so they do not release too much liquid into the salad.
- dressing – lemon juice, extra virgin olive oil, sea salt, black pepper and a pinch of allspice. The allspice is optional but adds a subtle warmth that is very traditional in Lebanese cooking and worth trying at least once.
How to Make Tabbouleh Salad
Step 1: Pour boiling water over the bulgur wheat in a large bowl according to package directions.
Step 2: Let the bulgur soak until fully softened and tender. Drain any excess water if needed. While the bulgur soaks finely chop all of your vegetables and herbs.
Step 3: Add the parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, salt, pepper and allspice to the soaked bulgur.
Step 4: Toss everything together until well combined. Taste and adjust salt and pepper as needed before serving.
Brittany’s Tips for the Best Tabbouleh Salad
- Let it sit before serving: Make this salad at least 30 minutes before you want to serve it. The longer the bulgur and parsley soak up the lemon dressing the better it tastes. Overnight is even better.
- Taste and adjust before serving: Tabbouleh needs a generous amount of lemon juice and salt to really shine. Always taste right before serving and adjust as needed since the flavors can mellow as it sits in the fridge.
How to Serve Tabbouleh Salad
Tabbouleh is incredibly versatile and works for so many different occasions:
- As part of a mezze spread: Tabbouleh is a natural addition to a vegetarian mezze platter alongside whipped feta dip, olives, pita and fresh veggies for a spread that looks incredibly impressive with very little effort.
- As a side with grilled protein: This salad pairs beautifully alongside my za’atar chicken bake since the Middle Eastern spices complement the tabbouleh perfectly. Grilled shrimp skewers are another incredible option.
- As an appetizer: Serve it with baked pita chips or romaine lettuce leaves for scooping. Always one of the first things to disappear at a gathering.
- As a light lunch: Spoon it over a bed of greens with a scoop of chickpeas for a satisfying nourishing meal that comes together in minutes.
Prepping and Storing Tabbouleh
Refrigerator: Store tabbouleh in an airtight container in the fridge for up to 4 to 5 days. The flavors actually get better as it sits so do not be afraid to make it a day or two in advance.
Make ahead: This is one of the best make-ahead salads you can make. Prep it the morning of your event or even the night before for the best results.
Freezing: I would not recommend freezing this salad as the fresh herbs and vegetables will lose their texture and become watery once thawed.
Frequently Asked Questions
Nothing at all! They are all different spellings of the same classic Middle Eastern herb and bulgur salad. Tabbouleh is the most common English spelling but tabouli and tabouleh are used just as frequently.
Traditional tabbouleh made with bulgur wheat is not gluten free. For a gluten free version try my cauliflower tabbouleh or quinoa tabbouleh instead.
This recipe is really just a starting point. Crumbled feta, chopped avocado, extra fresh dill, capers or roasted red peppers are all great additions. Feel free to get creative and make it your own.
Yes but quinoa needs to be cooked rather than just soaked. Check out my full quinoa tabbouleh recipe for the best results.
More Middle Eastern-Inspired Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Tabbouleh Salad (Tabouli)
Ingredients
- 1 cup uncooked bulgur wheat, rinsed and drained
- 1 cup boiling water
- 1 bunch fresh parsley, finely chopped (about 1 ½ – 2 cups)
- ½ cup fresh mint, finely chopped
- 1 cup cherry tomatoes, finely chopped
- ½ cup cucumber, finely chopped
- 3 green onions, finely chopped
- juice from 1 lemon, about ¼ cup
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- ⅛ teaspoon allspice, optional
Instructions
- Soak the bulgur wheat according to the package directions, until it has softened. Drain out any excess water, if needed.1 cup uncooked bulgur wheat, 1 cup boiling water
- While bulgur wheat is soaking, finely chop veggies and herbs.1 bunch fresh parsley, ½ cup fresh mint, 1 cup cherry tomatoes, ½ cup cucumber, 3 green onions
- In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice, if using.juice from 1 lemon, ¼ cup extra virgin olive oil, ½ teaspoon sea salt, ¼ teaspoon pepper, ⅛ teaspoon allspice
- Taste and add more salt or pepper if necessary.
- Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Notes
- Make ahead: This salad gets better as it sits. Make it at least 30 minutes before serving or even the night before for the best flavor.
- Storage: Store in an airtight container in the fridge for up to 4 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I was searching for a fresh side salad and stumbled upon this recipe, so glad I did! I made it for lunch prep and ended up eating half of it straight out of the bowl lol. The lemon + fresh mint combo is SO good. I also loved that it didn’t feel too heavy even with the bulgur. Definitely making this again for summer!
Woo!! That makes me so happy to hear, Taylor. I’m glad you enjoyed this recipe so much. Thanks for coming back to leave a review. I really appreciate it!
No Doubt you presented Awesome and healthy Tabbouleh ..I liked your recipe..However ,Being from The Middle East and prepare Tabbouleh very frequently I wish to make The comment..Bulgur is not the correct spelling of the Cracked wheat..The proper Pronunciation Is BURGHUL.Besides we wash and rinse the Burghul either before night or at least 3 hours before preparation ..when the rising water becomes very clear we squeeze the Burghul and pot it in side pot ,add little salt,,and soak it with Lemon Juice..and cover the pot…In this way the Burghul will be softer and absorb Lemon Juice and give the Tabbouleh very consistent Flavor and taste…Thank you
Thank you so much for your feedback, I really appreciate it!
Hi! I want to make this recipe with quinoa. Do i have to cook the quinoa or can I soak it just like the bulgur? I love the chewy texture it can have but I didnt know if its too hard to digest if its only been soaked.
Hi Annalisha! With quinoa I definitely recommend cooking it as just soaking it will not result in a chewy texture and it will likely be hard to digest as well. You could look into soaking it and sprouting it as that might work! That said, I have a recipe for quinoa tabbouleh that you might enjoy!