This is the best tabouli salad recipe because it's quick, easy, delicious, and nutritious. The fresh mint leaves are the star of the show in this salad - it creates such a fresh taste and really brings out all of the other flavors. Tabouli salad is great to prepare and keep in the fridge to pair with any dinner or to snack on all week long. Enjoy your salad with a side of toasted pita bread. *Chef's kiss.*

What is Tabouli Salad?

Tabbouleh (also spelled tabouli) is a salad of Lebanese origin made of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.

Click here to learn more about Tabouli!

Tabouli Recipe Ingredients

¼ cup dry Bulgur wheat (#1)
3 cups finely chopped parsley, cleaned and with stems removed (about 2 bunches)
1 cup finely diced Roma Tomatoes (about 2-3 tomatoes)
2 tablespoon finely chopped mint leaves (about 10-15 leaves)
⅓ cup finely chopped yellow onion
¼ cup Lemon juice
5 tablespoon Olive oil
½ teaspoon salt
½ teaspoon black pepper

How to Make Tabouli Salad

Step 1: Add the bulgar wheat into a small bowl and cover it with about ½ cup of water. Soak it for 10 minutes or until it is soft and has absorbed most of the water in the bowl.

Step 2: Pour the bulgar into a fine mesh strainer to remove excess water. Then use a clean towel to squeeze the wheat and remove any remaining water. Set side.

Step 3: Add the finely chopped parsley, tomatoes, mint, onion, and ⅓ cup of the hydrated bulgur wheat to a medium bowl. Mix to combine.

Step 4: In a small bowl, add the lemon juice and olive oil. Whisk to combine.

Step 5: Pour the dressing over the top of the salad, then season with salt and pepper. Toss the salad. Enjoy!

What to Serve with Tabouli Salad

Because tabouli salad is typically served as a side dish you may be wondering what you can serve it with. I've got you covered. Try serving this delicious salad with pita bread, roasted vegetables, pasta, your favorite grilled meat, or mashed potatoes and gravy.

Optional Ad-ins

Cucumber
Olives
Cheese
Pomegranates
Garlic
Lettuce

Expert Tips & Tricks

Servings = ½ cup each
Bulgur wheat is often labeled in stores based on texture, ranging from #1 (very fine) to #4 (very coarse). You should use #1 Bulgur.
You want to keep the tomatoes from being too wet. The easiest way to do this is to cut the tomatoes into quarters and then use the knife to cut the seeds out of the center of the tomato. Then just chop the part of the tomato that is firm.
This recipe uses yellow onions, but green onions are also a popular choice. Feel free to use green onions instead!
The salad has the best flavor when covered and left in the fridge for 30 minutes until all of the flavors meld together. Remove when ready to serve and enjoy!
If you like more dressing, feel free to add another tablespoon each of lemon juice and olive oil!

Storage Instructions

If you don't consume your entire bowl of tabouli salad you can store it in an air tight container in the refrigerator for 3 - 4 days. Because this salad has a lot of fresh ingredients I don't recommend freezing it.

Is This Recipe Healthy?

Yes! The fresh herbs in this tabouli salad offer numerous vitamins and health benefits.

While you're here, check out these recipes!

Watermelon Arugula Salad Recipe

Vegan Buddha Bowl Recipe

Lebanese Fattoush Salad

📖 Recipe

Tabouli Salad Recipe

By: Abbey Rodriguez

PRINT PIN RECIPE

If you’ve been on the hunt for a super fresh herb salad you’ve found it! This is the best tabouli salad you will find. It has parsley, diced tomatoes, mint leaves, yellow onion, lemon juice, olive oil, and salt and pepper. It’s a great salad to prepare and keep in the fridge to snack on all week long. Enjoy your tabouli salad with a side of toasted pita bread.

Prep Time 30

Servings:

Calories: 127kcal

Ingredients

¼ cup dry Bulgur wheat (#1)
3 cups finely chopped parsley (cleaned and with stems removed, about 2 bunches)
1 cup finely diced Roma Tomatoes (about 2-3 tomatoes)
2 tablespoon finely chopped mint leaves (about 10-15 leaves)
⅓ cup finely chopped yellow onion
¼ cup lemon juice
5 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper

Instructions

Add the bulgar wheat into a small bowl and cover it with about ½ cup of water. Soak it for 10 minutes or until it is soft and has absorbed most of the water in the bowl.
Pour the bulgar into a fine mesh strainer to remove excess water. Then use a clean towel to squeeze the wheat and remove any remaining water. Set side.
Add the finely chopped parsley, tomatoes, mint, onion, and ⅓ cup of the hydrated bulgur wheat to a medium bowl. Mix to combine.
In a small bowl, add the lemon juice and olive oil. Whisk to combine.
Pour the dressing over the top of the salad, then season with salt and pepper. Toss the salad. Enjoy!

Nutrition

Best Tabouli Salad Recipe