Tabbouleh Mediterranean Salad Recipe (Tabouli)

I love tabbouleh salad! It’s a popular Mediterranean salad that is made with fresh vegetables, herbs, and bulgur. Because it has bulgur in it, a whole grain, it’s very filling.

I also love that it’s loaded with fresh herbs which have much more nutritional benefits than a simple lettuce salad.

My recipe has cilantro in it instead of the more common mint. Mostly because I almost always have cilantro in the house and love it. It tastes delicious! If you have mint or want a more traditional dish, go ahead and use mint instead of cilantro.

If you want to make this wheat-free, you can use 3/4 cup of cooked quinoa instead of the bulgur, but I do recommend the traditional whole grain for it’s nutty texture. It’s a popular traditional food for a reason!

Tabbouleh Salad Recipe

3/4 c. bulgur
2 c. hot boiling water
4 tomatoes, chopped fine
2 small cucumbers, chopped fine
2 c. parsley, chopped
1 c. cilantro, chopped
1 bunch scallions, sliced thin
zest of 1 lemon
1/4 c. lemon juice
1/4 c. olive oil
2 tsp salt
1/2 tsp black pepper
1 clove garlic, minced

Put the bulgur in a medium bowl and add the hot water. Let it sit about 30 minutes to soften.

Chop fresh tomatoes and cucumbers and place in a large bowl. Add 1 tsp of salt. Let sit while preparing herbs and then drain excess moisture from the bowl.

Chop the fresh parsley and cilantro finely, with a knife, or in a food processor.

Drain bulgur well and transfer to the large bowl with tomatoes, cucumbers, parsley, cilantro, scallions, and garlic.

Add the lemon juice, zest, olive oil, remaining salt, and pepper to the bowl and mix together gently.

Taste and adjust seasoning as needed.

Serve right away or let sit in fridge covered for 2 hours to soak up flavor.

The salad will stay fresh in the fridge for up to 3 days.

Eat by itself, with crackers, or pita.

It’s so good! Enjoy!

Many blessings,