This Tabbouleh Salad comes together in about 30 minutes and requires no cooking at all for a quick side dish that your family will love! You can switch up the veggies or add in your favorite ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, it’s such a flexible recipe that you’ll wonder how you lived without it!
Ingredients Breakdown
- 1½ cups Bulgur Wheat
- 1 cup of Boiling Water
- 4 Medium Tomatoes, Diced
- 4 Scallions, Sliced
- 3 Big Bunches of Parsley, Finely Chopped
- ¾ Cup Freshly Squeezed Lemon Juice
- ⅓ Cup Olive Oil
- ½ tsp Salt, or to Taste
- A Bunch of Fresh Mint, Chopped (Optional)
Let’s Get Cooking!
Rinse Bulgur Wheat (5 minutes) Start by rinsing the bulgur wheat in a fine mesh strainer under cold water. This step helps remove any bitterness.
Soak Bulgur (15 minutes) In a medium bowl, combine the rinsed bulgur with 1 cup of boiling water. Cover with a lid or plastic wrap and let it steep for about 15 minutes until it has absorbed the water. If you’re using coarser bulgur, let it soak for at least 30 minutes. Give it a taste, it should be tender but still have a nice bite!
Prep the Fresh Veggies (10 minutes) While the bulgur is soaking, chop your tomatoes, scallions, and parsley. Honestly, I like using a food processor for the parsley, it makes everything quick and easy and you’ll end up with beautifully fine pieces!
Combine Ingredients (5 minutes) Once the bulgur is ready, squeeze out any excess water. In a large bowl, toss together the bulgur, diced tomatoes, sliced scallions, and chopped parsley. Mix it up until everything is well combined, it’s starting to look good, right?
Dress the Salad (5 minutes) Drizzle in the lemon juice, olive oil, and a couple pinches of salt. Toss again until everything is evenly coated.
Refrigerate (Optional) If you can, let the salad chill in the fridge for about 30 minutes. This allows all the flavors to meld perfectly together! It tastes amazing fresh, but even better after it’s had some time to sit.
And there you have it, your delicious Tabbouleh Salad is ready to enjoy!
Why I Love This Recipe
This Tabbouleh Salad is my go-to recipe when I’m craving something light and fresh. It’s a family favorite that everyone in my household devours, my picky 8-year-old even asks for extra portions! The best part is how versatile it is; you can use whatever you’ve got on hand, making it easy to whip up a batch without a trip to the store. Just toss in your choice of vegetables, and you’re good to go. I’m a real sucker for dishes that are not only comforting but also packed with flavor!
If you loved this Tabbouleh Salad, be sure to check out my Fattoush Salad, my Lebanese Moussaka (Maghmour), or my Lebanese Lamb Stew With Eggplant!
Why This Recipe Works
Quick & Easy
This Tabbouleh Salad comes together in under 30 minutes! It’s perfect for those busy weeknight dinners.
Minimal Cleanup
This dish is a winner because it requires just one bowl to combine everything talk about easy cleanup! It’s ideal for those who want more time with family and less time scrubbing dishes.
Customizable
This salad is incredibly versatile. You can easily switch the ingredients based on what’s in your fridge, making it budget-friendly and adaptable for all occasions. Don’t have parsley? No problem! Basil, cilantro, or even arugula will do just fine.
Make-Ahead Friendly
Perfect for meal prep, this tabbouleh can be made ahead of time and stored in the refrigerator for a few days. It tastes even better the next day when the flavors have time to mingle!
Loaded with Flavor
With fresh herbs, bright lemon juice, and the refreshing crunch of veggies, this Tabbouleh Salad is not only nutritious but exploding with flavor and freshness in every bite! It brings comfort food to a whole new level.
Serving Suggestions
This Tabbouleh Salad can be served as a refreshing side dish to grilled meats, flatbreads, or roasted veggies. I love pairing it with grilled chicken or placing it alongside a hearty bowl of hummus. It also makes a fabulous lunch option on its own or as part of a mezze platter with other dips and salads.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: This salad is best enjoyed cold. If you want to serve it warm (though I recommend it chilled), just gently heat it in a pan on low heat until warmed through.
- Can You Freeze It? I don’t recommend freezing this salad. Fresh herbs and veggies don’t thaw well and tend to go mushy.
I mean, who doesn’t love a Tabbouleh Salad that comes together so easily and tastes so incredibly vibrant? If you haven’t tried this yet, what are you doing? Give it a shot, you won’t regret it. It truly is life-changing in the best way possible! And remember, food is about gathering around the table with those you love, and this simple, fresh salad is the perfect centerpiece. Follow us on Pinterest for daily meal inspiration!
Tabbouleh Salad
Ingredients
Method
- Rinse the bulgur wheat in a fine mesh strainer under cold water for about 5 minutes.
- In a medium bowl, combine the rinsed bulgur with 1 cup of boiling water. Cover and let it steep for 15 minutes.
- While the bulgur is soaking, chop your tomatoes, scallions, and parsley.
- Once the bulgur is ready, squeeze out any excess water. In a large bowl, toss together the bulgur, diced tomatoes, sliced scallions, and chopped parsley.
- Drizzle in the lemon juice, olive oil, and a couple pinches of salt. Toss until evenly coated.
- If possible, let the salad chill in the fridge for about 30 minutes to let the flavors meld.