My tabbouleh salad is bright, light, and perfect for warm weather. Fresh ingredients deliver crisp textures and vibrant flavor in every bite.
Finely chopped parsley—peppery and slightly earthy—forms the heart of this dish. It pairs with diced tomatoes, cucumber, green onions, and cooling mint for a lively herbal base.
When these vegetables are combined with fine bulgur the salad gains a subtle nutty note and pleasant chew. A dressing of fresh lemon juice, extra virgin olive oil, and a tiny pinch of cinnamon or allspice ties everything together with a hint of warmth.
Parsley is often underused at home, so tabbouleh is a great way to put extra bunches to work. This salad celebrates herbs more than grains and comes together quickly—just a bit of chopping and mixing and you’re ready to serve.
Tabbouleh is a classic Lebanese salad enjoyed around the world. The name comes from the Arabic taabil, meaning to season. Believed to have originated in the mountains of Lebanon and Syria thousands of years ago, tabbouleh remains a timeless, herb-forward dish.
Why This Recipe Works
- Light and refreshing, ideal for warm weather.
- A flavorful vegetarian dish that highlights fresh herbs.
- Quick and simple to prepare with basic kitchen skills.
- Serves well as an appetizer with pita or romaine leaves.
- Colorful presentation makes it a standout side on any table.
Ingredient Notes
See the recipe card at the bottom of the post for exact measurements and the full ingredient list.
- Fresh parsley: Flat-leaf or curly both work. This recipe uses a lot of parsley—grab two bunches—since herbs are the star.
- Fine bulgur: Fine bulgur (#1) is traditional and soaks quickly. If you use a coarser grind, follow package directions.
- Fresh mint: Adds a cool, fragrant lift. Optional for those who prefer a simpler herb profile, but recommended.
- Roma tomatoes: Use ripe tomatoes and dice them finely for the best texture and flavor.
- Cucumber: Adds crunch and freshness. For a strictly traditional Lebanese tabbouleh, omit the cucumber.
- Green onions: Use both the white and green parts for a balance of sharpness and mild freshness.
- Lemon juice: Always use fresh lemon for bright acidity that complements the olive oil.
- Olive oil: Extra virgin olive oil is recommended for its fruity, peppery notes.
- Kosher salt: Clean-tasting salt that helps draw moisture from the tomatoes when they’re seasoned and drained.
- Allspice or cinnamon: A pinch adds subtle warmth and depth.
- Serve with: Lemon slices, pita, hummus, romaine leaves, falafel, or grilled fish.
Step by Step Directions
Full recipe instructions appear in the recipe card further down the page.
- Salt the diced tomatoes and let them rest in a strainer to drain excess liquid; discard or save the juices for another use.
- Soak the fine bulgur according to the ingredient instructions (or follow package directions for other bulgur types).
- Wash and dry the herbs thoroughly.
- Chop parsley, mint, cucumber, and green onions finely.
- Toss all ingredients together with lemon juice, olive oil, and a pinch of cinnamon or allspice. Season to taste with salt and pepper.
Expert Tips and Variations
- Keep parsley as the main component—don’t overdo the tomatoes or cucumber.
- Adjust the bulgur-to-parsley ratio to your preference. Traditional tabbouleh is herb-forward with just a small amount of grain.
- Use a high-quality extra virgin olive oil; it makes a noticeable difference in this simple dressing.
- Always use freshly squeezed lemon juice for the best flavor.
- To save time on the day you serve, wash and spin-dry the parsley ahead of time so it’s ready to chop.
- Let the salad rest in the refrigerator 30 minutes to a few hours to allow flavors to meld.
- Fine bulgur soaks quickly in hot water; coarse bulgur may need longer soaking or brief cooking per package instructions.
- For a creamy finish, sprinkle crumbled feta on top before serving.
FAQ
If the tomatoes are firm do I still need to season with salt?
Yes. Salting and draining the tomatoes concentrates their flavor and removes excess water so the salad doesn’t become soggy. You can drain cucumber with the tomatoes as well if desired.
I can’t find fine bulgur—what can I substitute?
Use the bulgur available to you and follow package directions for soaking or cooking. Some cooks substitute couscous, farro, or quinoa if bulgur is unavailable.
How can I make tabbouleh gluten-free?
Substitute cooked quinoa for the bulgur to make a gluten-free version. Cook the quinoa according to package directions and let it cool before adding to the salad.
Can I use curly parsley?
Yes—curly parsley is traditional. Flat-leaf parsley (Italian) also works and is used in this version.
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Tabbouleh Salad
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Ingredients
- 2 cups fresh, flat-leaf or curly parsley, finely chopped (about 2 bunches)
- 1 cup fine bulgur (#1)
- 1/4 cup fresh mint, finely chopped
- 2 roma or plum tomatoes, seeded and finely diced
- 1/2 large cucumber, seeded and finely diced
- 3 green onions, thinly sliced (use both green and white parts)
- 1 lemon, juiced (or more to taste)
- 1/2 cup olive oil, start with 1/4 cup and add more as needed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of cinnamon or allspice (optional)
- To serve: lemon slices, pita bread, hummus, romaine leaves, falafel, or grilled fish
Last step! Please consider leaving a rating if you try this recipe.
Instructions
- Place diced tomatoes in a bowl over a strainer. Sprinkle with a generous pinch of kosher salt, toss, and let sit 20 minutes to draw out excess water. Reserve or discard the drained juices.
- Prepare the bulgur: for fine bulgur, add 1 cup bulgur to a heatproof bowl, pour 2 cups boiling water over it with 1/2 tsp salt and 1 tbsp olive oil, and let soak 8–10 minutes until tender. Fluff with a fork. For coarser bulgur, follow package directions.
- If you prefer less grain, reduce the bulgur amount—this salad is flexible.
- In a large bowl, combine the chopped parsley, mint, cooked bulgur, drained tomatoes, cucumber, and green onions. Add lemon juice, olive oil, and a pinch of cinnamon or allspice if using. Season with salt and pepper to taste. Adjust olive oil or lemon as desired.
- Let the salad rest briefly before serving to allow flavors to meld. Serve with pita, romaine, or your preferred accompaniment.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Nutrition Information
Nutritional information is an estimate and provided for convenience; ingredient brands and quantities may change values.