Tabbouleh Recipe - Nicky's Kitchen Sanctuary

A fresh and vibrant salad with bulgur wheat, lots of fresh herbs, tomatoes and cucumber in a zingy lemon and olive oil dressing.
I love this Lebanese salad as a side dish or part of a meze.

Overhead image of a bowl of tabbouleh salad with parsley, bulgur, tomatoes, and spring onions, garnished with lemon wedges. Served with a jug of dressing and fresh lemon wedges on the side. There are also some wooden salad servers next to the bowl.

Nicky’s Notes

Fresh and zingy with a nice bite from the bulgur wheat and so much flavour from the PILE of fresh herbs.

The Middle-Eastern style tabbouleh makes a great side dish with grilled meats, halloumi or falafel.

I add in a bit more bulgur than some recipes as I like it to be a little more filling. It makes a great picnic salad with a bit of a wow-factor that everyone dives straight into.

A few extra notes…

Chop the herbs up nice and small and use a sharp knife so you don’t bruise the leaves.
Don’t be stingy on the olive oil – it’s the element that binds all of the flavours together and balances out the lemon.
Extra virgin olive oil is best type of oil for this. The earthy-lemony-peppery flavour complements the other ingredients so well.

Ingredients for Tabbouleh

***Full recipe with detailed quantities in the recipe card below***

I like to use cherry tomatoes and baby cucumber as they’re less watery than their larger counterparts. You can use the larger versions, but make sure they’re flavourful and not bland (especially the tomatoes).

Abbreviated Recipe

***Full recipe with detailed steps in the recipe card below***

Chop all of the fresh ingredients up finely and add to a bowl with the bulgur wheat, lemon juice, extra-virgin olive oil, salt & pepper. Toss together and let sit for 10 minutes before serving.

Recipe Tips

Once you’ve mixed everything together, let it sit for 10 minutes, so the flavours mingle and develop.
Check the seasoning and season to your own taste. Add more salt and pepper if needed, and/or more lemon juice for extra tanginess.

A close up of a bowl of Tabbouleh salad with chopped parsley, tomatoes, bulgur wheat, and spring onions.

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What to serve it with

Make ahead and Leftovers Guide

Make the tabbouleh, cover and refrigerate for up to two days. I think this tabbouleh actually tastes better after being in the fridge for a day.
This recipe isn’t suitable for freezing.

Watch how to make it

Place all of the ingredients in a large bowl and toss together.

365 g (2 cups) cooked bulgur wheat, 30 g (1/2 cup) chopped coriander (cilantro), 60 g (1 cup) chopped flat-leaf parsley, 2 tbsp finely chopped fresh mint, 12 cherry tomatoes (grape tomatoes), quartered, 3 baby cucumbers, finely chopped, 3 spring onions (scallions), finely chopped, 4 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1/4 tsp salt, 1/4 tsp black pepper
Allow to sit for 10 minutes, for the flavours to develop. Then serve.

Nutritional information is approximate, per portion (this recipe serves 4).

Nutrition information is automatically calculated, so should only be used as an approximation.

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