Classic Tabbouleh Salad
If there's one salad I can never resist making in the summer, it's a classic tabbouleh salad. It's a simple salad that pairs well with a wide variety of main meals and adds that crucial touch of lightness to so many meals. Fresh parsley, juicy tomatoes, crisp cucumber, a pop of mint, and a zingy lemon dressing all come together with light, fluffy bulgur wheat - delicious!
The beauty of tabbouleh is in its freshness - it's not a grain-heavy salad as some recipes make it. An Authentic Lebanese-style tabbouleh is really about the herbs (largely parsley and a little fresh mint), with bulgur acting as a gentle binder rather than the main event.
I recommend making this when you want something light but satisfying, and it works beautifully as a side to grilled halloumi, homemade falafel, or roasted vegetables. I also love serving my classic tabbouleh salad alongside these roasted chickpea flatbreads.
Tabbouleh Origins and Why You'll Love It
Tabbouleh comes from one of my favorite regions to find gorgeous, unprocessed, and vibrant recipes: the eastern Mediterranean. It developed in regions where parsley, mint, lemon, and olive oil were everyday ingredients, not special additions, and where chopping herbs finely was part of normal home cooking. From the start, it was a salad built around freshness and balance rather than bulk.
I love a tabbouleh salad because it's practical and unassuming - it pairs perfectly with creamy dips, simple meats or vegetarian options like falafel and halloumi, and warm toasty flatbreads. The perfect simple side salad.
Ingredients Notes
Here are a few notes on the ingredients used in a classic tabbouleh salad, plus a few potential substitutions you could use instead if needed.
- Fine bulgur wheat: Fine bulgur is what is traditionally used in a tabbouleh salad, and is easy to use because it requires no boiling before adding it to the salad - instead, it softens in the lemon juice and olive oil for a while while we dice up the parsley and other vegetables, and is tender by the time we come to combine everything. If you only have medium or coarse bulgur, you'll need to soak or briefly simmer it before adding to your tabbouleh.
- Flat-leaf parsley: The hero of the dish and the main ingredient in a classic tabbouleh - the parsley should be fresh and chopped very finely so it's fluffy, not clumpy.
- Mint: Mint adds that signature refreshing edge - don't skip it if you want authentic flavor.
- Tomatoes: Use ripe, juicy tomatoes for sweetness and texture. I like to deseed them slightly so the salad doesn't get watery - ideal if you're making a big batch to enjoy for several days.
- Scallions: These give the salad a gentle onion flavor without overpowering it. A lovely touch.
- Lemon juice: Bright and zesty - the acid is essential for balancing the herbs and grains.
- Extra virgin olive oil: A fruity, peppery olive oil works best. This coats the bulgur and brings richness to the salad. Tabbouleh contains just a handful of ingredients, so making sure every single one is high quality is a must.
- Salt and freshly ground black pepper
How To Make Your Classic Tabbouleh Salad
1. Soak the bulgur
Place the fine bulgur in a large mixing bowl. Pour over the lemon juice and olive oil, stir, and let it soak for 15-20 minutes while you prep the vegetables. The bulgur will soften and absorb all that flavor.
2. Prep the vegetables and herbs
Finely chop the parsley and mint - the finer the better for a delicate texture. Dice the tomatoes and slice the spring onions.
3. Combine everything
Add the tomatoes, cucumber, spring onions, parsley, and mint to the bulgur. Season generously with salt and pepper, and toss gently to combine.
Taste and adjust as needed - you may want to add more lemon juice or olive oil depending on how bright and rich you like it.
Serve immediately or chill for 30 minutes before serving to allow the flavors to meld.
Tips for Perfect Tabbouleh!
I've tested this recipe a lot, and it's genuinely a simple salad I'll whip up multiple times throughout the summer for BBQs and meal prepping to pair with other ingredients for lunches throughout the week. Here are a few tips for making a beautiful light and simple tabbouleh that you'll love.
- Go herb-heavy: You don't want the bulgur wheat to dominate your salad - instead, the parsley should be the main event, with the bulgur offering an added texture and taste within the salad. This is what separates a truly classic tabbouleh from the grain-heavy versions you sometimes see.
- Keep it dry: Remove any excess tomato seeds and cucumber seeds from the middle so the salad stays fresh for longer. I find that leaving these two elements in can very quickly turn the salad soggy.
- Take your time: A good tabbouleh has finely diced vegetables and fluffy, fresh herbs - no one wants chunky tomatoes and whole parsley leaves! Take your time with cutting everything small and just enjoy putting some love into your food!
Storage Instructions
This tabbouleh recipe keeps well in the fridge for up to 3-4 days in an airtight container. If you want to keep it super fresh, store the chopped veggies and herbs separately from the bulgur and dressing, then mix before serving.
However, as this tends to be a relatively dry salad, it should be fine to store pre-made in the refrigerator for a couple of days.
Classic Tabbouleh Salad
Ingredients
- 85 g fine bulgur wheat
- 150 g fresh flat-leaf parsley
- 15 g fresh mint leaves
- 3 large ripe tomatoes
- ½ cucumber
- 4 scallions
- 60 ml freshly squeezed lemon juice about 2 lemons
- 60 ml extra virgin olive oil
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Method
- Soak the bulgur: Place the bulgur in a large salad bowl, then pour over the lemon juice and olive oil, stir, and let it soak for 15-20 minutes until softened. No need to cook the bulgur if you're using fine bulgur wheat!85 g fine bulgur wheat, 60 ml freshly squeezed lemon juice, 60 ml extra virgin olive oil
- While the bulgur is soaking, finely chop the parsley and mint.150 g fresh flat-leaf parsley, 15 g fresh mint leaves
- Dice the tomatoes and remove the seeds as you do so. Slice the scallions thinly. Dice your cucumber, removing the middle section with the seeds to prevent the salad going soggy.3 large ripe tomatoes, 4 scallions, ½ cucumber
- Once the bulgur is tender, fluff it gently with a fork. Add the parsley, mint, tomatoes, cucumber, and spring onions to the bowl. Sprinkle with salt and pepper.½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Toss gently until well combined. Taste and adjust seasoning - you may want more lemon juice for brightness or salt for balance.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld further.
simple and tasty, we served with pitta and souvlaki style chicken. Thank you, will def be making again
so glad you enjoyed!