Dinner

Easy Tabbouleh Salad Recipe

BySimon Carel January 4, 2026January 4, 2026

Introduction

Tabbouleh is a fresh, vibrant Middle Eastern salad bursting with bright flavors and herbs. This easy tabbouleh salad recipe combines bulgur wheat, fresh vegetables, and a zesty lime dressing for a healthy and refreshing dish perfect for any meal.

A white bowl filled with a colorful tabbouleh salad that has three main layers mixed together: small green chopped parsley, light beige bulgur wheat grains, and diced red tomatoes with bits of light green cucumber throughout. Two light green cucumber slices lie on top on the left and lower right edges of the salad. There is a white spoon with a silver tip scooping some salad up from the right center of the bowl. The bowl sits on a white marbled surface with part of another white bowl full of chopped cucumber and green herbs blurred in the background on the upper right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup fine bulgur wheat
2 cups firm Roma tomatoes, finely chopped
Salt to taste
Black pepper to taste
4 Persian cucumbers, peeled and finely chopped
3 green onions, white and green parts finely chopped
1/4 cup extra virgin olive oil
1/4 cup lime juice, freshly squeezed
3 bunches parsley, stems removed, washed and dried, very finely chopped
1 small bunch fresh mint leaves (about 10-12 leaves), stems removed, washed and dried, finely chopped

Instructions

Step 1: Rinse the bulgur wheat under cold water and drain thoroughly in a mesh colander. Set aside.
Step 2: In a bowl, combine the finely chopped tomatoes with a pinch of salt and black pepper. Add the drained bulgur and mix well. Let the mixture sit for 15 minutes to allow the bulgur to soften and absorb flavors.
Step 3: Finely chop the cucumbers, green onions, parsley, and mint using a sharp knife. Set aside.
Step 4: In a small cup or bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing.
Step 5: In a large mixing bowl, combine the cucumber, green onions, chopped herbs, and the tomato-bulgur mixture. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
Step 6: Refrigerate the salad until ready to serve, allowing the flavors to meld together.

Tips & Variations

For a nuttier texture, toast the bulgur wheat lightly before soaking.
Use lemon juice instead of lime for a more traditional tang.
Adjust the amount of herbs to taste; more parsley and mint make it even fresher.
Try adding finely diced red onion for extra crunch and bite.
Use quinoa instead of bulgur for a gluten-free version.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 2-3 days. The salad tastes best fresh but will keep well chilled. When reheating is not recommended, serve cold or at room temperature after removing from the fridge.

How to Serve

A white bowl filled with a colorful tabbouleh salad, showing three main layers with finely chopped green parsley and mint on top, small beige bulgur wheat grains mixed throughout, and diced red tomatoes and light green cucumbers layered evenly inside. A few cucumber slices sit on the surface for decoration. A white spoon with a silver tip holds a portion of the salad above the bowl, and a white flower rests on the side near a bright yellow lemon wedge. The bowl is placed 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 make tabbouleh without bulgur wheat?

Yes, you can substitute bulgur with quinoa or couscous for a gluten-free or alternative grain version. Just cook or soak according to the grain’s instructions.

How do I keep the herbs fresh and vibrant?

Wash and dry the herbs thoroughly before chopping, and add them just before serving or chilling to maintain their bright color and fresh flavor.

Simon Carel