Tabouleh Salad

Fresh Tabouleh Salad

It’s a lovely salad for the summer but I enjoy it year round.

  • Servings: 2-4
  • Difficulty: Intermediate
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I got introduced to this delicious and filling salad during my college days. It used to come in a box with a mysterious packet of spices until one of my friends showed me how to add boiling water to bulgur wheat and voila! I had one of the main ingredients ready. It’s a lovely salad for the summer but I enjoy it year round. It’s really easy to make and it very healthy. It’s also a vegan dish. It you wish to dress it up you can add a few pomegranate seeds as a garnish. Add more parsley and cucumbers to make it lighter. I once had this at a middle eastern restaurant in the Hollywood area where the chef had made italian parsley the main ingredient. It was delicious.

Tabouleh Salad


  • Bulgur wheat – 1 cup
  • Diced cucumber – 1 cup
  • Chopped italian Parsley – 1 cup
  • Diced tomatoes – 1 cup
  • Fresh lemon juice – 4 tbs
  • Diced Onions (optional) – 1/4 cup
  • Extra Virgin Olive Oil – 1/3 cup
  • Fresh mint leaves minced – 2 tbs
  • Salt and pepper – to taste


In a large bowl, add one cup of boiling water to the bulgur and let it sit for 3 minutes and then cover chill it in the refrigerator. Now add the rest of the ingredients and mix gently. Add as much more Italian parsley and lemon juice as you like. Serve chilled on a bed of fresh romaine or bib lettuce.