Name: Refreshing Tabbouleh Salad with Fresh Herbs and Lemon Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: ¼ cup fine bulgur wheat; ½ cup freshly squeezed lemon juice; ½ cup extra virgin olive oil; 3 bunches fresh parsley leaves, finely chopped; 1 bunch fresh mint leaves, finely chopped; 1-2 medium firm tomatoes, chopped; ½ cup yellow onion, finely chopped; Salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe

Introduction

Tabbouleh is a refreshing Middle Eastern salad bursting with fresh herbs, tangy lemon, and wholesome bulgur wheat. This light and vibrant dish is perfect as a side or a healthy snack that brings a burst of flavor with every bite.

A round white bowl is filled with finely chopped bright green parsley mixed with small bits of white bulgur, diced white onion, and small red tomato pieces, creating a colorful and fresh texture mix. On one side of the bowl, two thin lemon slices with pale yellow flesh are placed, accompanied by a sprig of green mint leaves for decoration. A shiny silver spoon rests inside the bowl on the right side, partially submerged in the mixture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup fine bulgur wheat
½ cup lemon juice (freshly squeezed)
3 bunches fresh parsley leaves (finely chopped)
1 bunch fresh mint leaves (finely chopped)
1–2 medium tomatoes (chopped, use firm tomatoes)
½ cup yellow onion (finely chopped)
½ cup extra virgin olive oil
Salt and freshly ground black pepper (to taste)

Instructions

Step 1: Rinse the bulgur wheat and soak it in lemon juice in a large bowl while you chop the vegetables. Let it sit for 15–20 minutes until it plumps up and doubles in size.
Step 2: Finely chop the parsley leaves, mint leaves, tomatoes, and yellow onion.
Step 3: Combine the soaked bulgur wheat, chopped parsley, mint, onion, and tomatoes in a large bowl. Mix everything well.
Step 4: Add the olive oil, salt, and freshly ground black pepper to the salad. Toss until all ingredients are well combined.
Step 5: Taste the salad and adjust the seasoning by adding more lemon juice, olive oil, or salt as needed. The salad should be moist, not dry.
Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Step 7: Before serving, give the tabbouleh a good stir. Serve in bowls or over crisp lettuce leaves like romaine for a fresh presentation.

Tips & Variations

Use fresh, firm tomatoes and finely chop herbs to ensure the best texture and flavor.
For a gluten-free option, substitute bulgur with quinoa or finely chopped cauliflower.
Add diced cucumber for extra crunch and freshness.
Adjust the lemon juice and olive oil quantities to your taste for a perfect balance.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but allows the flavors to meld when chilled. When reheating, it’s typically served cold or at room temperature, so no reheating is necessary.

How to Serve

A close-up view of a fresh tabbouleh salad in a white bowl, showing finely chopped layers of bright green parsley, small white pieces of bulgur wheat, and tiny bits of red tomatoes evenly mixed throughout. The texture looks light and grainy with small, clear pieces of diced white onion scattered across. A silver spoon rests on the right side inside the bowl, and a small sprig of fresh mint is visible in the bottom left corner. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare tabbouleh in advance?

Yes, tabbouleh can be made a few hours ahead or the day before to let the flavors develop, but it’s freshest when consumed within 2 days of preparation.

What if I don’t have bulgur wheat?

You can use quinoa or even finely chopped cauliflower as a substitute for bulgur if you prefer a gluten-free or grain-free option.