A bowl of tabbouleh salad with lots of parsley, mint, tomatoes, and cucumber, tossed with lemon and olive oil, served with pita.
Tabbouleh salad is fresh, bright, and packed with herbs in the best way. It’s crunchy from cucumbers, juicy from tomatoes, and zingy from lemon. This tabbouleh salad is perfect for meal prep, potlucks, and easy weeknight dinners because it pairs with almost everything.
Introduction
If you want a salad that actually feels exciting, tabbouleh is it. It’s light but satisfying, and every bite tastes fresh and lemony.
The standout trick is soaking the bulgur properly, then squeezing out extra moisture from the tomatoes if needed. That keeps your tabbouleh salad fluffy instead of watery. Trust me, this tiny step makes a big difference.
This tabbouleh is also a fan-favorite because it’s easy to make ahead. Let it chill for a bit and the flavors get even better.
Why You’ll Love This Tabbouleh Salad
- Fresh and flavorful: Bright lemon and loads of herbs in every bite.
- Easy no-cook recipe: Just soak bulgur and chop.
- Meal prep friendly: Holds up well in the fridge.
- Great for gatherings: A crowd-pleasing side salad.
- Pairs with everything: Works with grilled meats, falafel, or hummus.
Ingredients for the Best Tabbouleh Salad
- Fine bulgur wheat (1/2 cup) – classic base; quinoa works for gluten-free.
- Boiling water (1/2 cup) – for soaking bulgur.
- Fresh parsley, finely chopped (3 cups, packed) – the main ingredient; flat-leaf parsley is best.
- Fresh mint, finely chopped (1/2 cup, packed) – bright flavor; use less if you want it subtle.
- Tomatoes, seeded and diced small (2 cups) – juicy and sweet; remove watery seeds if needed.
- Cucumber, diced small (1 cup) – crunch; English cucumber is great.
- Green onions, sliced thin (1/2 cup) – mild onion flavor.
- Lemon juice (1/4 cup) – fresh and tangy.
- Olive oil (1/4 cup) – rich base.
- Salt (3/4 teaspoon) and black pepper (1/2 teaspoon) – adjust to taste.
Helpful note: Chop the herbs finely so tabbouleh feels fluffy and scoopable, not chunky.
Tabbouleh Salad Recipe Step-by-Step
- 1. Soak: Place bulgur in a bowl and pour boiling water over it. Cover and let sit 15–20 minutes until tender. Fluff with a fork. If there’s extra water, drain it.
- 2. Chop: Finely chop parsley and mint. Dice tomatoes and cucumber small. Slice green onions thin.
- 3. Mix: Add bulgur, herbs, tomatoes, cucumber, and green onions to a large bowl.
- 4. Dress: Whisk lemon juice, olive oil, salt, and pepper. Pour over and toss well.
- 5. Chill: Chill 15–30 minutes so flavors blend. Taste again and add more salt or lemon if needed.
Tips for Perfect Tabbouleh Salad
- Use fine bulgur for the best texture.
- Chop herbs very finely so the salad feels light and fluffy.
- Seed tomatoes if they’re very watery.
- Taste after chilling—tabbouleh often needs a pinch more salt.
- If it looks wet, drain off a spoonful of liquid before serving.
Variations & Substitutions
- Gluten-free: Use cooked quinoa instead of bulgur.
- More crunch: Add diced bell pepper.
- Extra lemony: Add 1 teaspoon lemon zest.
- Add chickpeas: Stir in 1 cup chickpeas for a heartier salad.
- “Lazy” version: Use a food processor to quickly chop herbs (pulse gently).
Make-Ahead & Freezing
Fridge: Store 3–4 days.
Make-ahead tip: If you want it extra crisp, keep cucumbers separate and stir in before serving.
Freezer: Not recommended (fresh herbs and veggies lose texture).
Serving Suggestions & Pairings
- With hummus and warm pita
- Alongside falafel or grilled chicken pieces
- As a side for salmon or roasted vegetables
- Stuffed into pita with cucumbers and sauce
Recipe Card
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus soaking and chilling)
Yield: 6 servings
Category: Salad
Method: No-Cook
Cuisine: Middle Eastern
Diet: Vegetarian
Reader Review: This tasted so fresh and bright. The herb-to-bulgur ratio is perfect and it was even better after chilling.
If you make this tabbouleh salad, please leave a rating and comment. Do you like yours extra minty or extra lemony?