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Fresh Easy Tabbouleh Salad with bulgur, parsley, and tomatoes served on a plate.

Tabbouleh Salad

A bright, lemony salad made with fresh parsley, mint, tomatoes, and bulgur, perfect for a light meal or as a side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Herbs
  • 2 bunches flat leaf parsley, leaves and tender stems only Use flat leaf for cleaner taste.
  • small handful fresh mint Optional but recommended.
Vegetables
  • 3-4 medium tomatoes Seed if they are super juicy.
  • 2-3 green onions or 1 small shallot Slice thinly.
Grains
  • 1/3 cup fine bulgur Soak in water before using.
Dressing
  • 1/3-1/2 cup fresh lemon juice Start with 1/3 and add more to taste.
  • 1/4 cup olive oil
  • 1-1.5 teaspoons salt To taste.
  • to taste black pepper

Method
 

Preparation
  1. Soak the bulgur in a bowl covered with cool water for about 10 to 15 minutes until it softens, then drain well.
  2. Finely chop the parsley and mint.
  3. Dice the tomatoes small and slice the green onions thin.
Mixing
  1. In a large bowl, combine the chopped parsley, mint, diced tomatoes, green onions, and drained bulgur.
  2. Add lemon juice, olive oil, salt, and black pepper to the bowl, and toss well to combine.
Resting
  1. Let the salad sit for 10 to 20 minutes before serving to allow the flavors to mingle. Taste again and adjust seasoning if needed.

Notes

For meal prepping, keep chopped herbs separate and mix closer to eating. Serve with pita, grilled proteins, or in lettuce cups.