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Tabbouleh Salad


This tabbouleh is a salad that’s eaten best chilled, a mix of fine bulgur wheat, diced cucumbers, cubed tomatoes, chopped parsley, sliced spring onions and a handful of fresh mint.


Units Scale
  • 250g of very fine bulgur wheat
  • 1 onion, finely chopped
  • 150g spring onions, finely chopped
  • 1 cup of parsley, finely chopped
  • 2 tomatoes, diced
  • 2 cucumbers, diced
  • 1 teaspoon of chopped fresh mint
  • 1 large lemon (for the juice)
  • 200ml of olive oil
  • Salt & Pepper to taste


  1. Wash and rinse the bulgur several times, changing the water as needed.
  2. Once washed, allow bulgur to soak in hot water for 15 minutes, then drain the water completely.
  3. Chop onion, spring onions, parsley, tomatoes, cucumbers, mint
  4. Mix all the ingredients together, adding salt & pepper to taste
  5. Chill the salad in the refridgerator for 1 – 2 hours
  6. Mix olive oil and lemon juice together to make the dressing
  7. Serve salad chilled with the olive oil & lemon juice dressing


The great thing about this Tabbouleh salad is that it keeps well in the fridge; in fact, the salad tastes even better after a few days because that’s well all the juices and tastes have been fully absorbed.

  • Prep Time: 20 mins
  • Category: Salad
  • Cuisine: Middle Eastern
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