Tabouli Salad Recipe
This vibrant Tabouli Salad (Tabbouleh) is a quick, healthy Middle Eastern herb salad made with fine bulgur, fresh herbs, tomatoes, and a bright lemon–olive oil dressing. It takes about 15 minutes of prep, then a 30-minute rest (recommended) so the flavors meld and deepen—making it even better on day two.
Ingredients
Instructions
Soak bulgur: Soak fine bulgur in water for 5–7 minutes. Drain thoroughly, then gently squeeze out excess water using your hands, a towel, or cheesecloth.
Prep tomatoes: Slice tomatoes in half lengthwise. Sprinkle the cut sides with salt and let sit for 5–7 minutes. Quarter, then remove the core, seeds, and membranes with a paring knife. Discard. Dice the tomato flesh.
Prep herbs + aromatics: Chop parsley, chiffonade mint, thinly slice green onions, and juice the lemons. Chef’s Tip: Hand-chop herbs with a sharp knife and make sure they’re thoroughly dried.
Mix: Add bulgur, tomatoes, herbs, and green onions to a large bowl. Add lemon juice, olive oil, and ½ teaspoon salt. Mix gently but thoroughly. Add black pepper to taste.
Rest: Cover and refrigerate 30 minutes for best flavor. Serve chilled or at room temperature.Chef’s Note: Drain any excess liquid before storing to keep tabouli fluffy and prevent sogginess.
Nutrition
- Calories
- 426 kcal
- Carbohydrate Content
- 40 g
- Protein Content
- 7 g
- Fat Content
- 29 g
- Saturated Fat Content
- 4 g
- Sodium Content
- 625 mg
- Fiber Content
- 11 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 24 g
- Serving Size
- 1 serving
