Tabbouleh Salad

Tabbouleh salad! With bulgur wheat, plenty of fresh curly parsley, mint, lemon juice, tomatoes, and of course, olive oil! A delicious take on the Middle Eastern salad.

Tabbouleh might be one of my favorite side dishes, especially when my parsley plant is overflowing! It’s a healthy, vegan Mediterranean appetizer or side that can be enjoyed all summer long.

My mom used to make tabbouleh almost weekly when I was a kid, and while I love her version, I’ve since had tabbouleh with a higher parsley to bulgur wheat ratio, which is what I made here.

Enjoy it on its own, alongside my kofta meatballs, in my cauliflower shawarma, or in place of the tomato cucumber salad in my tofu gyros.

Ingredient Notes

• Curly Parsley: I really like using curly parsley in my tabbouleh, as I find that the bulgur wheat clings better to the parsley than it does to flat Italian parsley. You can use either, and I’ve tested both, but I prefer curly parsley when making this.
• Bulgur Wheat: This is the key to tabbouleh salad! It’s a must. My mom always used to soak her bulgur wheat instead of cooking it on the stove, which is what I did here. Enjoy any leftover bulgur wheat in my watermelon, tomato, and bulgur salad or my roasted corn, zucchini, and bulgur salad.
• Olive Oil: The quality of the olive oil really does make a difference in this recipe, so I recommend tasting your olive oil to make sure you like it. This recipe was tested with the following brands; Kosterina, Zoe, California Olive Ranch Miller’s Blend, and Laconiko (personal favorite.)
• Tomatoes: Ripe tomatoes are a must! Underripe tomatoes won’t taste the same. I like this recipe in the height of summer when tomatoes taste their best.
• Mint: You can adjust the amount of mint based on personal preference; I really like mint but my kids don’t. I use 1/4 cup, but you can use more.

How to Make

Step 1: Soak the Bulgur

Cover the bulgur with hot water and let sit for about 20-30 minutes until softened. Then, drain using a fine mesh strainer. Excess water will ruin the dish, so I like to make sure that as much water is removed from the bulgur as possible.

Step 2: Mix with the Parsley

Add the bulgur to a large bowl along with the lemon juice, garlic, parsley, mint, tomatoes, scallions, and salt. Mix together, then cover and place in the fridge for a few hours to let the flavors come together and allow the bulgur to continue to soften.

Step 3: Add the Olive Oil

When ready to serve, add in the olive oil and toss together. Taste, then adjust seasonings as needed. I sometimes add a little more salt right before serving.

Chef Tips for Success

• Fresh Matters: Use the best tomatoes you can find for this tabbouleh salad. While I do make tabbouleh throughout the year, I think it tastes best when the tomatoes taste amazing (just like my Heirloom Tomato Salad!)
• Parsley is the Star: Traditional tabbouleh is a parsley salad with bulgur, not the other way around.
• Dry Herbs and Bulgur: If your herbs are wet (after rinsing) then they will lead to soggy tabbouleh. Make sure they are dry before adding to the salad.
• Chop by hand: For the best texture, finely chop the parsley, mint, tomatoes, and scallions. A food processor can bruise the fresh herbs.
• Manage Tomato Moisture: Tomatoes can release a lot of liquid, making your tabbouleh watery. Use firm, ripe tomatoes. If your tomatoes are juicy, then I recommend coring them.
• Allow Flavors to Mingle: This allows the flavors to meld! If you want to make this tabbouleh a day ahead of time, I recommend keeping the chopped tomatoes separate and adding them closer to serving.

What to Serve With

This tabbouleh is a great side dish to enjoy with just about anything– it’s perfect alongside any grilled protein, or one of my favorite summer meals: corn on the cob, marinated chickpea salad, tomato salad and tabbouleh!

This was how my mom served it when I was a kid, and it’s just the perfect summer produce kind of meal.

More Summer Salad Recipes

• Summer Farro Salad
• Mexican Avocado Salad
• Summer Ramen Noodle Salad
• Italian Chopped Salad
• Mediterranean Farro Salad

If you try this tabbouleh salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.