Save The first time I tasted proper tabbouleh was at a tiny Lebanese restaurant in Detroit, where the owner's mother stood behind the counter chopping herbs by the massive mound. She laughed when I asked for the recipe, saying 'the parsley IS the salad, the bulgur is just there to help it along.' That moment changed everything I thought I knew about grain salads.
Last summer I made this for a backyard barbecue and watched my cousin who claims to hate vegetables go back for thirds. She kept picking around the tomatoes but eating everything else, which I count as a massive victory in my book.
Ingredients
- Fine bulgur wheat: The finer grind absorbs moisture more evenly and gives you that perfect tender chew without any gritty bits
- Fresh flat-leaf parsley: Do not even think about using dried parsley here, and please use flat-leaf not curly which can taste tough and bitter
- Fresh mint leaves: This is what makes tabbouleh sing, providing that cool aromatic contrast to the earthy bulgur
- Ripe tomatoes: Choose ones that give slightly when pressed, they should smell like summer sunshine
- English cucumber: Fewer seeds means less watery salad, but regular cucumbers work if you seed them properly
- Extra virgin olive oil: Use something you would happily dip bread into because the flavor really matters here
- Freshly squeezed lemon juice: Bottle lemon juice has a strange aftertaste that ruins the bright fresh flavor we are after
Instructions
- Prepare the bulgur:
- Place the bulgur in a large heatproof bowl and pour the boiling water over it. Cover tightly with a plate or lid and let it work its magic for about 10 minutes until all the water has been absorbed. Fluff it with a fork and spread it out a bit to cool down while you prep everything else.
- Chop all your vegetables and herbs:
- This is the hands on part that makes your kitchen smell incredible. Dice the tomatoes and cucumber into small uniform pieces, finely slice those scallions, and then tackle the mountain of herbs. Chop the parsley and mint until they are quite fine but not absolutely minced, you want to still see some texture.
- Whisk together the dressing:
- In a small bowl combine your olive oil, lemon juice, minced garlic, salt and pepper. Whisk it enthusiastically until it comes together into a creamy emulsion. Give it a quick taste and adjust the salt or acid if needed.
- Combine everything:
- Add all those beautiful chopped vegetables and herbs to your cooled bulgur. Pour the dressing over everything and use two large spoons or your hands to gently toss it all together until every grain and leaf is lightly coated.
- Let the flavors become friends:
- Cover the bowl and pop it in the refrigerator for at least 20 minutes, though an hour is even better. This waiting period lets the lemon and olive oil work into the bulgur and herbs, transforming it from a pile of ingredients into a cohesive dish.
- Serve and enjoy:
- Taste again before serving and adjust seasoning if needed. Some people like it more acidic or salty, and the cold temperature can dull flavors slightly so do not be afraid to add another pinch of salt or squeeze of lemon.
Save My neighbor grew up in Jordan and told me that in her family, the person who makes the tabbouleh is judged by how fine they chop their parsley. After sharing this recipe with her, she actually asked for mine instead, which felt like winning a very small but meaningful gold medal.
Making It Your Own
Sometimes I will add pomegranate seeds in the fall when they are in season, their tart sweetness pops against the lemon and herbs. In summer I might throw in some diced red pepper for extra crunch and color.
What To Serve With Tabbouleh
This salad is incredibly versatile and plays nicely with so many dishes. I love it alongside grilled chicken or lamb where the bright flavors cut through rich meat. It also makes a perfect bed for falafel or can be spooned into lettuce cups for a lighter take.
Storage And Make Ahead Tips
Tabbouleh keeps beautifully in the refrigerator for 3 to 4 days, actually improving as the flavors meld together. Store it in an airtight container and give it a good stir before serving. The bulgur will continue to soften and absorb dressing over time.
- If you plan to make this ahead, wait to add the tomatoes until just before serving so they do not become too soft
- Bring the salad to room temperature for about 20 minutes before serving to let the flavors wake up again
- The herbs will eventually start to darken after a couple days but the flavor will still be delicious
Save Every time I make this now, I think of that restaurant owner's mother and how she taught me that sometimes the simplest ingredients, treated with respect and attention, become something extraordinary.
Recipe Help & Answers
- → What makes this dish authentic?
The generous use of fresh flat-leaf parsley and mint creates the characteristic bright, herb-forward flavor profile traditional to this Middle Eastern preparation.
- → Can I make this ahead of time?
Absolutely—this actually improves after resting in the refrigerator for a few hours or overnight. The flavors meld and the bulgur absorbs the dressing beautifully.
- → What's the best way to serve this?
It shines alongside grilled lamb, chicken, or falafel. Also excellent as part of a mezze spread with hummus, baba ganoush, and warm pita bread.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 3-4 days. The herbs may darken slightly but the flavor remains excellent. Bring to room temperature before serving.
- → Can I use different grains?
Quinoa or couscous work well as alternatives. Each brings a slightly different texture while maintaining the refreshing character of the dish.
- → What vegetables work best?
Roma tomatoes hold their shape well, and English or Persian cucumbers provide crispness without excess water. Dice everything uniformly for the best texture.