Tabbouleh Salad

Fresh, vibrant, and so easy you might be wondering why you haven’t been making tabbouleh all along.

If the only time you’ve had tabbouleh salad is when you’re out at a Middle Eastern restaurant, you’re missing out. One of the easiest yet most satisfying salads you can make, this twist on the classic tabbouleh is bursting with fresh flavor, hearty bulgur, and a few extra ingredients not found in the traditional recipe. The result is an addictive salad that’s perfect as a side dish or a light lunch.

WHAT IS TABBOULEH?

Ah! I’m so glad you asked. Tabbouleh is a Middle Eastern herby salad made with fresh herbs—typically parsley and mint—along with tomatoes, onions, and bulgur, all tossed in a vibrant yet simple dressing. Often served as part of a mezze platter, this simple salad can be found in many Middle Eastern restaurants (with variations depending on the culture) and is a staple of Levantine cuisine. The salad is fresh, herbaceous, and won’t weigh you down.

This recipe puts a spin on traditional tabbouleh, packing it with cucumbers for body, jalapeños for a touch of heat, and if you know me you know I can’t resist swapping in cilantro to add brightness and a bold, herbaceous flavor. And yes, we’re cooking the bulgur. You heard me right—we’re not soaking it here, we’re cooking it. Don’t knock it until you try it!

WHAT YOU’LL NEED FOR TABBOULEH SALAD

• Bulgar – I prefer red bulgur, and it’s what I use in this recipe. It’s heartier and has a more pronounced flavor than white bulgur. However, white bulgur is still an excellent option.
• Cucumber – Persian cucumbers or Kirby cucumbers are great options. Both tend to be more neutral in flavor and have fewer seeds. English cucumbers—the long ones often wrapped in plastic—are also a good choice. Avoid traditional large cucumbers with a waxy finish, they’re often bitter, have too many seeds, and don’t work well in this recipe. Traditional tabbouleh doesn’t have cucumbers, but this is where we are making it a bit heartier.
• Tomato – My go-to is almost always vine tomatoes, but cherry tomatoes work well in a pinch and are easier to chop. Don’t use beefsteak tomatoes, their flavor is lacking and they are too wet.
• Red Onion
• Jalapeño – I like my tabbouleh with a bit of a kick. If you’re spice-sensitive, taste a piece of the jalapeño before mincing and adding it to the salad. Is it hot? Add only half. While it doesn’t always hold true, jalapeños with visible lines tend to be hotter, as they’ve had more time to mature.
• Mint – Fresh only!
• Cilantro
• Lemon – Fresh only, to brighten up the salad. No bottled juice here.
• Olive Oil – A good olive oil or extra virgin olive oil.

HOW TO MAKE TABBOULEH SALAD

Prepare the Bulgur – Prepare the bulgur in salted water according to the package instructions, reducing the recommended water by 2–3 tablespoons. This helps keep the bulgur firm rather than mushy, which doesn’t work well for this salad. Once cooked, fluff with a fork and transfer to a large bowl. Refrigerate for 15–20 minutes, fluffing a few times as it cools. The bulgur should be at room temperature or cooler before assembling the salad.

Hot Tip! This is a great step to do the night before and store in the refrigerator overnight. Not only will the bulgur have ample time to cool, but it will also firm up in the fridge, adding great texture to the tabbouleh—similar to how rice slightly dehydrates when chilled.

Chop + Prep – While the bulgur is cooling, chop the fresh ingredients, dicing the cucumber and tomato into evenly sized pieces while mincing the jalapeño and red onion. Pick the mint off the stems (discard the stems) and chop the cilantro, including the stems for added flavor.

Dress – Add the fresh ingredients and the cooked, cooled bulgur to a large bowl and season with a heavy pinch of salt, olive oil, and fresh lemon juice. Toss thoroughly to coat and serve immediately or store in the refrigerator for later. Due to cucumbers releasing water, I wouldn’t dress the salad more than 24 hours in advance.

STORING/REHEATING

Dressed tabbouleh salad can be stored in the fridge in an airtight container for 24 hours. If undressed you can store up to 2-3 days before the herbs loose some flavor and the cucumber gets soft.