This is my favorite tabbouleh salad recipe with bulgur wheat, fresh herbs, scallion, tomato, and a simple dressing. It’s fresh, light, and perfect for sharing, always a healthy hit at brunches and potlucks.
What is Tabbouleh salad?
It’s a classic Lebanese dish that is basically a chopped salad made of fresh green herbs and scallions. Tabouli salad is made with a simple seasoning of lemon juice, olive oil, and salt, which is just how I like it. The addition of cooked bulgur wheat makes this salad filling, yet still light and refreshing.
If you like this, you’ll also love this crispy salami mediterranean pasta salad recipe that is loaded with fresh veggies, cucumbers, and cheese.
Ingredients
Bulgur wheat: I usually buy Bob’s Red Mill Bulgur Wheat on Amazon because it’s hard to find in grocery stores near me.
Herbs: Fresh parsley (flat leaf, both stem and leaves), fresh mint (leaves only), scallions (both white and green parts are fine)
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Tomato: chopped into small cubes
Dressing: Extra virgin olive oil, juice from one lemon, salt
I like to serve this with extra smooth hummus and pita bread to complete the mediterranean meal.
Bulgur is whole grain red wheat.
More recipes you’ll love
- Falafel: Made with chickpeas and herbs, falafel balls are perfect for vegan diets.
- Spinach and Feta Quinoa Patties: with melty cheese in every bite. Protein and fiber loaded meal!
- Beetroot Hummus: Pink hummus made with vibrant beets!
Tabbouleh Salad
My favorite tabbouleh recipe with bulgur, fresh herbs, onion, tomato, and a simple dressing is always a hit for brunch or potlucks. It's a classic recipe with a simple seasoning of lemon juice, olive oil, and salt.
Ingredients
- ½ cup uncooked bulgur
- 1 cup boiling water
- 2 cups chopped fresh flat-leaf parsley (stem and leaves)
- ½ cup chopped fresh mint (leaves only)
- ¾ cup chopped scallions or green onion (both white and green parts are fine)
- 1 large tomato , chopped into small cubes
- ¼ cup olive oil
- juice from one lemon
- Salt
Instructions
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In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it soak for 30 minutes until softened, then strain through a fine-mesh strainer.
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In a large bowl combine bulgur, parsley, mint, scallions, and tomatoes. Add oil and lemon juice to taste, and mix until well combined. Add salt to taste.
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Serve immediately or refrigerate for several hours.
Sarah E Larson says
This was absolutely delicious and so easy to make! I let it sit in the refrigerator for a little over an hour. Will definitely make it again. Thanks!