Tabbouleh Salad Recipe

5 from 11 votes

Tabouli, also known as tabbouleh, is a beautiful Middle Eastern salad that's very simple to make. Fresh tomatoes, and finely chopped herbs, mixed with bulgur, lemon juice, and olive oil, are the ingredients of this simple yet delicious salad. This salad is ready in 20 minutes.

Prep Time15 mins

Cook Time15 mins

Chilling time30 mins

Total Time30 mins

Course: Appetizer, Salad

Cuisine: Mediterranean, middle eastern

Servings: servings

Calories: 218kcal

Author: Shadi HasanzadeNemati

Ingredients

¼ cup fine bulgur
2 cups parsley finely chopped
2 Roma tomatoes diced
½ cup fresh mint chopped
⅓ cup olive oil extra virgin
1 lemon juice of
1 teaspoon salt
½ teaspoon black pepper

Instructions

Soak the bulgur in ½ cup hot water and let it sit for 15 minutes. Fluff with a fork and let it cool completely.
In a large bowl mix the parsley with mint, tomatoes and bulgur.
Add in the olive oil, lemon juice, salt and pepper.
Mix well to combine.
Serve immediately or refrigerate for 30 minutes before serving.

Video

Notes

Alternatively, you can soak the bulgur in the olive oil and lemon juice then add it to the chopped vegetables. You won't need a dressing in this case. Add salt and pepper to taste.
It's best to refrigerate this salad for 30 minutes before serving.
I don't recommend freezing tabbouleh salad as it contains tomatoes, cucumbers and parsley. These vegetables don't freeze well and become mushy and grainy, ruining the flavor and texture of the salad.
Store the leftovers in an airtight container and refrigerate for up to 2 days. To serve, give it a good stir and add a splash of olive oil.
Make sure to use extra firm tomatoes to make this salad. Softer tomatoes might release their juice which will change the texture of the salad.

Nutrition