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Tabouleh Salad is a delicious and healthy Middle Eastern salad that is loved around the world for its fresh and flavorful ingredients. With its combination of bulgur wheat, parsley, tomatoes, green onions, mint, and coriander, this salad packs a punch of nutrients and taste.

To make Tabouleh, soak fine bulgur in cold water for 15 minutes until it doubles in size. Then, prepare the vinaigrette by whisking together two freshly squeezed lemons, 1/4 cup of extra virgin olive oil, 1/2 tsp of salt, and freshly ground black pepper in a small bowl.

Next, combine the soaked bulgur, 2 cups of chopped parsley, diced tomatoes, finely chopped green onions, fresh mint, and coriander in a large bowl. Pour the vinaigrette over the salad and stir to combine.

This salad is perfect for a light lunch or a dinner side dish. Plus, it’s loaded with healthy ingredients like fibre-rich bulgur, vitamin-packed parsley, and antioxidant-rich herbs. Once you try this Tabouleh recipe, it will become a go-to in your kitchen.

Tabouleh Salad

Basic Ingredients for Tabouleh Salad


Fine Bulgur: This wheat provides a nutty flavour and chewy texture to the salad, making it more filling and satisfying.

Parsley: This herb adds a fresh and slightly bitter flavour to the salad, enhancing its taste profile.

Tomatoes: These juicy and sweet fruits add flavour and colour to the salad, making it visually appealing and tasty.

Green Onions: These mild onions add a bit of crunch and flavour to the salad, complementing the other ingredients.

Mint: This refreshing herb adds a cooling flavour and aroma to the salad, providing a refreshing taste.

Coriander: Also known as cilantro, this herb adds a bright and citrusy flavour to the salad, making it more flavorful.

Lemons: The tart and tangy flavour of lemons is used to make the vinaigrette for the salad, providing a zesty taste.

Olive Oil: This heart-healthy oil is used to make the vinaigrette for the salad, adding a rich and fruity flavour.

Salt and Pepper: These seasonings enhance the salad’s flavour and vinaigrette, adding depth and complexity to the dish.

alternative ingredients

Quinoa: Instead of bulgur, you can use quinoa to make the salad gluten-free. Quinoa has a similar texture to bulgur and is also a good source of protein and fibre.

Red Onions: You can use finely chopped red onions instead if you don’t have green onions. Red onions have a sharper flavour than green onions but will still work well in the salad.

Preparation Tips for Tabouleh Salad

  • Soak the bulgur: It’s important to soak it in cold water for 15 minutes before adding it to the salad. This will help to soften the wheat and make it more tender.
  • Finely chop the herbs: Another method is to gather the herbs in a bunch with the stems aligned and then chop off the stems and discard them before finely chopping the leaves.
  • Make the vinaigrette ahead of time: You can make it for the salad and store it in the fridge until you’re ready to use it. This will save you time when you’re ready to assemble the salad.
  • Mix the salad gently: When you’re mixing the salad, be gentle to avoid mashing the ingredients together. This will help to keep the salad light and fluffy.

Serving Tips for Tabouleh Salad

  • Mix the vinaigrette with the tabouleh salad before serving.
  • Serve tabouleh with fresh lettuce leaves on the side. Guests can scoop tabouleh onto a lettuce leaf to create a wrap or use the lettuce leaves as a bed for the salad.

storage tips

  • Store tabouleh in an airtight container.
  • Keep tabouleh chilled at all times.
  • Avoid dressing the salad until ready to serve.
  • Mix well before serving to ensure even distribution of the dressing.
  • Consume tabouleh within 3-4 days of preparation.

Tabouleh Salad (Full Video)

Tabouleh Salad

Servings: 4 servings
Prep Time: 8 minutes


  • ¼ cup fine burghul
  • 2 cups parsley, finely chopped
  • 2 large tomato, diced
  • 5 green onion, finely chopped
  • handful of fresh mint, finely chopped
  • handful of fresh coriander, finely chopped
  • 2 lemons, juiced
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • freshly ground black pepper


  • In a small bowl, cover and soak the bulgur with cold water for 15 minutes until it becomes doubles in size. Drain any excess water by squeezing it out.
  • In a small bowl, prepare the vinaigrette and whisk together the lemon juice, olive oil, salt and pepper.
  • In a large bowl, combine the soaked bulgur, parsley, tomato, green onion, coriander and mint. Pour the vinaigrette over the salad and stir to combine.
  • Serve immediately.

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