Fresh parsley salad with bulgur, tomatoes, and lemon-olive oil dressing.
Tabbouleh is a vibrant Levantine salad dominated by fresh parsley, with a supporting cast of tomatoes, onions, and mint. Bulgur wheat provides substance while a bright lemon and olive oil dressing brings everything together. It's fresh, light, and herbaceous.
Serves 4
Pour 1/2 cup hot water over bulgur, let sit 30 minutes until soft. Drain excess water.
Finely chop parsley, mint, tomatoes, and onion. Keep parsley pieces small.
Whisk together olive oil, lemon juice, salt, and pepper.
Toss bulgur, parsley, mint, tomatoes, and onion with dressing. Refrigerate 1 hour before serving.
Parsley should be the dominant ingredient by far
Serve chilled for best flavor
Add toasted pine nuts
Include chickpeas for extra protein
Refrigerate up to 2 days. Best served fresh.
Tabbouleh is a quintessential Levantine salad, with roots in Lebanon and Palestine, now enjoyed throughout the region and beyond.
There's no such thing in tabbouleh; parsley should dominate the salad.
It's different, but yes, you can substitute for a slightly different texture.
Per serving (200g / 7.1 oz) · 4 servings total
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