Tabbouleh
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I fell in love with Tabbouleh the first time I made it from scratch and realized how much better it is than anything pre-made. The fresh parsley and mint add a bright, herby lift, while the tomatoes and cucumber bring juicy freshness and that lemon and olive oil dressing ties everything together into something that tastes incredibly clean and vibrant.
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I make this for summer potlucks, backyard cookouts, and weeknight meal prep because it travels beautifully and holds up perfectly in the fridge. The flavors actually deepen as it sits, with the dressing soaking in, which makes it ideal for making ahead. Store covered in the fridge for up to 3 days and give it a good toss before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Tabbouleh with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Honestly, making the best Tabbouleh recipe is as simple as chopping, tossing, and chilling, and I promise the 30-minute rest in the fridge is completely worth the wait.
Make the Salad Dressing
First, combine the fresh lemon juice and olive oil. For a more fruity, peppery depth, you may switch to extra-virgin olive oil. Add the minced garlic, sea salt, ground coriander, and a pinch of cinnamon, then mix until fully combined.
You can do this in a small or medium bowl with a mini whisk, but I like to use a mason jar with a tight-fitting lid so I can just seal it away and shake everything together in seconds.
Wash and Chop the Herbs
Before using, wash your fresh parsley and mint leaves thoroughly. Then, run them through a salad spinner to get them as dry as possible before you chop them, so your salad doesn’t end up watery. I use a salad spinner that’s super easy to pump and has a nonslip base.
I also use curly parsley, but you can use flat-leaf parsley, like Italian parsley, if you want a more traditional Lebanese tabbouleh. For the mint, stick with fresh, as dried mint has a completely different flavor profile and will make the salad taste flat and dusty rather than bright.
When it comes to chopping, reach for a sharp knife rather than a food processor. Food processors can bruise and over-process the herbs, releasing too much liquid and making them paste-like instead of giving you that clean, fine chop that authentic tabbouleh is known for.
Trust me, manually chopping the leafy greens saves you the trouble. For the scallions, though, you’re free to use a pair of herb scissors for quick snips. If you prefer a sharper bite, feel free to swap the scallions for red onion.
Prep the Bulgur and Veggies
I use coarse bulgur wheat for this tabouli recipe, so I cook it first in my heavy-bottomed saucepan, but if you prefer a traditional tabbouleh, you can go with fine or extra-fine bulgur. If so, you don’t need to cook it. Soaking it in hot or freshly boiled water is enough to do the trick.
Now, for the fresh veggies, a mandoline slicer makes quick work of dicing the cucumber and tomato. By the way, stick with firm tomatoes for the best results, like cherry tomatoes. Avoid overripe or sun-dried tomatoes, as they can be too intense or even oily for tabbouleh.
Give the diced tomatoes a minute in a strainer to drain excess juice before they go into the bowl. This small step keeps the dressing tasting bright rather than diluted.
Assemble the Salad
In a large bowl or a wide salad bowl, combine the finely chopped parsley, cooked or soaked bulgur, diced cucumber, diced ripe tomato, finely chopped fresh mint leaves, and thinly sliced scallions or green onions.
Toss gently to distribute everything evenly. Make sure your bulgur is fully cooled before adding it so it doesn’t wilt the herbs.
Dress and Chill
Pour the zesty dressing over the salad and toss until everything is well coated. Cover the bowl and refrigerate for about 30 minutes before serving. That rest time lets all the flavors meld together beautifully, and the olive oil-lemon juice really soaks into the bulgur and herbs.
Serve tabbouleh chilled or at room temperature. Enjoy!
Tabbouleh travels really well, which makes it a perfect salad to bring to a potluck, picnic, or outdoor gathering. Toss the salad and dressing together before you leave, then transfer it to an airtight or a lidded salad container.
Keep it in a cooler or insulated bag with an ice pack to maintain that refreshing chill. It actually tastes even better after it’s had more time to sit, so the travel time works in your favor.
Ingredients
Dressing:
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove minced
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch of cinnamon
Salad:
- 3 cups curly parsley about 2 bunches, very finely chopped
- ⅔ cup cooked bulgur wheat cooled
- 1 cup English cucumber diced
- 1 cup tomato cored and diced
- ⅓ cup fresh mint finely chopped
- 2 scallions thinly sliced
Instructions
- In a small bowl or jar, whisk together the olive oil and fresh lemon juice. Add the minced garlic, sea salt, ground coriander, and a pinch of cinnamon. Mix well until fully combined.⅓ cup olive oil, 3 tablespoons fresh lemon juice, 1 garlic clove, ½ teaspoon sea salt, ¼ teaspoon ground coriander, Pinch of cinnamon
- In a large bowl, combine the finely chopped parsley, cooled bulgur, cucumber, tomato, mint, and scallions. Toss gently to distribute everything evenly.3 cups curly parsley, ⅔ cup cooked bulgur wheat, 1 cup English cucumber, 1 cup tomato, ⅓ cup fresh mint, 2 scallions
- Pour the dressing over the salad and toss until well coated. For the best flavor, cover and refrigerate for about 30 minutes before serving to allow the ingredients to meld together.
- Serve chilled or at room temperature.
Notes
Nutrition
How to Store Leftovers
Store tabbouleh in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, it’s one of those salads that tastes even better the next day
Give it a gentle toss before serving and add a small squeeze of fresh lemon juice to freshen it up.
Tabbouleh salad doesn’t freeze well due to the fresh herbs and cucumber, so the fridge is your best bet for leftovers. Keep it cold and serve it straight from the fridge or let it sit at room temperature for a few minutes before serving.
What to Serve With Tabbouleh
It’s absolutely delicious with other Middle Eastern staples like hummus, baba ganoush, and warm pita bread. It’s also a natural fit and traditionally served alongside falafel, stuffed grape leaves, or a creamy tzatziki dip for a mezze-style spread.
It also works wonderfully as a side to a classic main dish like roasted vegetables or alongside a simple lentil soup. A wedge of warm flatbread on the side never hurts either. The brightness of the salad cuts through richer dishes really well, so it’s a great balance on any table.
More Easy Recipes for You to Try at Home
If you loved this tabbouleh, you’ll want to try these fresh and easy salad recipes next.
