Fresh Lebanese Tabbouleh Recipe Easy 5-Step Zesty Bulgur Salad
A refreshing Lebanese tabbouleh salad featuring bulgur wheat, fresh parsley, mint, tomatoes, and a zesty lemon-olive oil dressing. Quick and easy to prepare, perfect as a healthy side or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (soaking time)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Lebanese
Ingredients
Scale
- 1 cup (170 g) fine or medium grain bulgur wheat
- 2 bunches fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 medium ripe tomatoes, finely diced
- 3–4 green onions or scallions, thinly sliced
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Salt to taste (about 1 teaspoon)
- Freshly ground black pepper, a pinch or two
Instructions
- Place 1 cup (170 g) of fine bulgur wheat in a bowl. Pour about 1 1/4 cups (300 ml) of boiling water over it. Cover and let it soak for 15-20 minutes until tender but still chewy. Drain any excess water through a fine sieve and set aside to cool.
- While the bulgur soaks, finely chop 2 bunches of fresh flat-leaf parsley and 1/2 cup of fresh mint leaves. Aim for a consistent, fine dice but avoid pulverizing the herbs.
- Finely chop 2 medium ripe tomatoes and slice 3-4 green onions thinly. Remove extra seeds from tomatoes to prevent the salad from getting watery.
- In a small bowl, whisk together 1/4 cup (60 ml) of freshly squeezed lemon juice, 1/4 cup (60 ml) of extra virgin olive oil, salt, and freshly ground black pepper. Taste and adjust the seasoning.
- In a large mixing bowl, combine the drained bulgur, chopped parsley, mint, tomatoes, and green onions. Pour the dressing over and toss gently but thoroughly. Let it rest for at least 10 minutes before serving.
Notes
If the salad tastes dry after resting, add a splash more olive oil or lemon juice. Soak bulgur for 15-20 minutes until tender but still chewy. Finely chop herbs without pulverizing to keep freshness. Remove tomato seeds to avoid watery salad. Rest salad for at least 10 minutes before serving to meld flavors. For gluten-free, substitute bulgur with cooked quinoa or millet.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 165
- Sugar: 3
- Sodium: 250
- Fat: 10
- Saturated Fat: 1.4
- Carbohydrates: 17
- Fiber: 4
- Protein: 4
Keywords: tabbouleh, bulgur salad, Lebanese salad, fresh herbs, healthy side dish, easy salad recipe, gluten-free option, vegan salad