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Tabbouleh Salad with Parsley and Mint

Elina James
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup fine bulgur wheat
  • 1 ½ cups boiling water
  • 2 cups finely chopped fresh flat-leaf parsley (packed)
  • ½ cup finely chopped fresh mint leaves
  • 1 cup diced ripe tomatoes (preferably plum or Roma)
  • ½ cup diced cucumber (optional, traditional tabbouleh sometimes omits this)
  • ¼ cup finely chopped red onion or scallions
  • Salt and pepper, to taste
  • For the Lemon-Olive Oil Dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (or more to taste)
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced (optional)
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prepare the Bulgur: In a heatproof bowl, add the bulgur wheat and pour the boiling water over it. Cover and let it sit for 15–20 minutes, or until the bulgur has absorbed the water and is tender. Fluff it with a fork to separate the grains and let it cool completely.
  • Chop the Herbs and Vegetables: While the bulgur cools, finely chop the parsley and mint leaves. The finer you chop, the better the texture. Dice the tomatoes and cucumber, and finely chop the onions or scallions.
  • Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic (if using), salt, and pepper until well combined.
  • Assemble the Salad: In a large mixing bowl, combine the bulgur, herbs, tomatoes, cucumber, and onions. Pour the dressing over the mixture and toss gently to combine everything evenly.
  • Taste and Adjust: Taste the salad and adjust lemon juice, salt, or olive oil to your preference. For the best flavor, let the salad rest in the refrigerator for 30–45 minutes before serving.