Lebanese Tabbouleh Salad Fresh (Printable Version)

Fresh parsley, bulgur, tomato, cucumber, and lemon dressing combine to create a vibrant salad.

# What You'll Need:

→ Grains

01 - 1/2 cup fine bulgur wheat
02 - 3/4 cup boiling water

→ Herbs & Greens

03 - 2 large bunches flat-leaf parsley, finely chopped (about 2 cups packed)
04 - 1/2 cup fresh mint leaves, finely chopped
05 - 2 spring onions, finely sliced

→ Vegetables

06 - 3 medium tomatoes, seeded and diced
07 - 1/2 medium cucumber, diced

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place bulgur in a small bowl and pour boiling water over it. Cover and let stand for 10 to 15 minutes until tender. Drain any excess liquid and fluff with a fork.
02 - In a large mixing bowl, combine the finely chopped parsley, mint, sliced spring onions, diced tomatoes, and cucumber.
03 - Add the soaked and fluffed bulgur to the bowl containing the vegetables and herbs, stirring gently to incorporate evenly.
04 - In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, sea salt, and freshly ground black pepper until emulsified.
05 - Pour the dressing over the bulgur-vegetable mixture and toss gently to coat all ingredients thoroughly.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • It comes together in 20 minutes with zero cooking, perfect for hot days when your kitchen feels like an oven.
  • One taste and you'll understand why this salad shows up at every Lebanese dinner table—it's addictive and refreshing.
  • It's naturally vegan and gluten-free friendly, so everyone at your table can enjoy it without compromise.
02 -
  • Don't skip seeding your tomatoes or your beautiful salad will turn into a soggy mess within an hour—I learned this lesson and paid for it.
  • Flat-leaf parsley is non-negotiable; the curly kind tastes different and has a texture that doesn't belong here, no matter how convenient it is.
  • Make this right before you eat it for the best flavor and texture, though it will keep in the fridge for up to 2 days if you need it to.
03 -
  • Invest in good olive oil and fresh lemons—they're the backbone of this salad and worth every penny of quality.
  • Chill your serving bowl and plates before plating so the salad stays fresh and bright tasting right up until you eat it.
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