|

Classic Tabbouleh Recipe

Byrecipesbyabbie
Jump to Recipe

Tabbouleh is one of those dishes that instantly reminds me of sunshine, garden-fresh herbs, and warm, vibrant gatherings. This Classic Tabbouleh with Bulgur is exactly what I reach for when I want something refreshing, bright, and packed with wholesome flavor. With its roots in the Levant, this salad has earned its spot as a beloved dish around the world, and for good reason. It’s light, zesty, and incredibly satisfying thanks to the perfect balance of herbs, citrus, and tender bulgur.

Bowl of bulgur tabbouleh salad with cucumbers and tomatoes, garnished with fresh mint.

Why You’ll Love This Recipe

There’s something beautifully simple yet elegant about a bowl of tabbouleh. It’s one of my go-to recipes for picnics, potlucks, or any time I’m serving grilled meat or flatbreads. The parsley-forward flavor is cooling and aromatic, and it pairs wonderfully with smoky mains or creamy dips.

What I really love is how refreshing this salad is. The lemon juice gives it a bright tang, while fresh tomatoes and cucumbers add juicy crunch. It’s hearty enough to be a standalone lunch, yet light enough to serve as a side.

And it’s a great choice for anyone looking for plant-based, dairy-free, or naturally vegan options. Bulgur wheat gives it that satisfying bite without being heavy, and it soaks up all the zesty flavors beautifully.

Overhead view of tabbouleh salad with herbs and diced vegetables in a bowl.

Classic Tabbouleh with Bulgur

Yield: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This fresh and easy tabbouleh with bulgur is loaded with parsley, lemon, and crisp vegetables. A bright, plant-based salad perfect for mezze platters, snacks, or side dishes.

Ingredients

  • 1/2 cup fine bulgur wheat
  • 1 cup boiling water
  • 2 bunches flat-leaf parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped (optional)
  • 2 medium Roma tomatoes, finely diced
  • 1 small cucumber, finely diced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Soak the bulgur in boiling water for about 20 minutes, then drain and fluff with a fork.
  2. In a large bowl, combine parsley, mint, tomatoes, cucumber, and green onions.
  3. Add the soaked bulgur and toss everything together.
  4. Drizzle with lemon juice and olive oil, sprinkle with salt, and toss again.
  5. Let sit for 10 minutes before serving to allow flavors to blend.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Use quinoa instead of bulgur for a gluten-free version.
  • Add chickpeas or feta for a heartier variation.

    •

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Abbie
    Cuisine: Middle Eastern

    Ingredients & Substitutions

    Chopped tabbouleh ingredients arranged on a cutting board with olive oil, lemon, and garlic.
    • Let’s talk about what makes this salad sing. Flat-leaf parsley is the star of the show here. I always use lots of it and chop it finely so every bite feels green and vibrant. Some people like to mix in mint, and I often do when I want an extra layer of cool freshness.
    • Bulgur wheat is what gives tabbouleh its texture. I use fine bulgur that doesn’t require boiling, just a soak in hot water. It softens while still holding a pleasant chew. If you only have medium or coarse bulgur, that works too, but it may need a longer soak or a quick simmer.
    • Then comes the fresh produce. Tomatoes, cucumbers, and green onions add crunch and flavor. I prefer Roma or plum tomatoes because they’re less watery, and I like Persian or English cucumbers for their tender skins and minimal seeds.
    • The dressing is just lemon juice, olive oil, and salt. That’s it. No need for anything fancy when the basics are this good. I always recommend using fresh lemon juice and a good quality olive oil to really let the flavors shine.

    Directions

    Prepping the Bulgur

    I start by soaking the bulgur in hot water. I pour just enough to cover and let it sit for about 20 minutes until it softens and fluffs up. After that, I drain any excess liquid and fluff it with a fork. It should be tender but not mushy.

    Chopping the Herbs and Veggies

    While the bulgur soaks, I get to chopping. The parsley and mint should be as fine as you can get them without turning them into a paste. I take my time with this step because finely chopped herbs really do make the texture of the tabbouleh more pleasant.

    Fresh tabbouleh ingredients neatly arranged in a glass bowl before mixing.

    Then I dice the tomatoes and cucumbers and slice the green onions. I usually remove the seeds from the tomatoes to prevent the salad from getting watery.

    Mixing and Dressing

    Once everything is prepped, I toss the bulgur with the herbs and vegetables in a large bowl. Then I drizzle in the olive oil and lemon juice, and season with salt. I give it a good toss and let it sit for about 10 minutes to let the flavors come together before serving.

    Overhead view of tabbouleh salad with herbs and diced vegetables in a bowl.

    Mistakes to Avoid

    • Don’t use too much bulgur. Tabbouleh is really an herb salad with a bit of bulgur, not the other way around. It should be bright green, not beige.
    • Avoid over-soaking or cooking the bulgur. It can become mushy quickly, especially the fine kind.
    • Don’t skip draining your tomatoes if they’re very juicy. Too much liquid will dilute the flavor and texture of the salad.

    Variations You’ll Love

    • Sometimes I swap bulgur with quinoa for a gluten-free twist. It still soaks up the flavors and adds a nice bite.
    • You can also add chickpeas or feta cheese for a heartier version if you’re serving it as a meal on its own.
    • If you’re making a gluten‑free version, I love swapping bulgur for quinoa, here’s a simple guide on how to cook perfect quinoa every time

    How I Like to Enjoy Classic Tabbouleh

    I love serving this salad alongside grilled chicken skewers or warm pita with hummus. It’s a beautiful part of a mezze spread, especially with dips like baba ghanoush or my garlic yogurt dip. Sometimes I even spoon it into lettuce leaves for a light, refreshing lunch.

    Tips for Better Results

    • I always serve tabbouleh slightly chilled or at room temperature. It tastes even better after an hour in the fridge, once all the flavors have had a chance to meld.
    • This salad keeps well in the fridge for 2 to 3 days. Just give it a quick toss before serving.
    • If you prep it ahead, keep the tomatoes and cucumbers separate and stir them in just before serving to keep everything crisp.

    FAQs

    Can you make tabbouleh with bulgur?

    Yes, traditional tabbouleh is made with bulgur wheat. It adds texture and absorbs the lemony dressing beautifully.

    What is the original tabbouleh?

    Original tabbouleh comes from the Levant, especially Lebanon and Syria. It’s a parsley-based salad with bulgur, tomatoes, green onions, mint, olive oil, and lemon juice.

    What ingredients are in tabouli?

    Classic tabbouleh includes flat-leaf parsley, mint, tomatoes, cucumbers, green onions, bulgur wheat, lemon juice, olive oil, and salt.

    Which bulgur is best for tabouli?

    Fine bulgur is best because it softens quickly and blends well with the herbs. If you use medium or coarse bulgur, you’ll need to cook or soak it longer.

    Similar Posts