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Main Course Salad Recipes

Tabbouleh Salad

6 servings
Vegan Diet, Lebanese Cold Cuisine

Tabbouleh salad is a classic Middle Eastern salad bursting with fresh flavors and vibrant ingredients. This healthy and refreshing dish is made with finely chopped parsley, mint, tomatoes, cucumber, and bulgur (or quinoa), all tossed in a bright lemon-olive oil dressing. It's incredibly versatile – perfect as a light lunch,...

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... a side dish to grilled meats or fish, or a flavorful addition to a mezze platter. This recipe provides a step-by-step guide to creating an authentic and delicious Tabbouleh salad that's both easy to make and incredibly satisfying. Get ready to experience a taste of the Mediterranean!

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ChefLynn ChefLynn Cool Cook
March 11, 2025
Close up shot to Tabbouleh Salad in the serving bowl, on the rustic table
  • 45 min.
  • 45 min.
  • 1/5
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Ingredients:

Tools:

Directions:

1. Prepare the Grain:

Let’s begin preparing the Tabbouleh Salad by cooking the grain.

1.1. Cook Grain:

  • Cook the bulgur wheat or quinoa according to the package directions.
  • Once cooked, set aside to cool completely.

2. Prepare the Vegetables:

2.1. Prepare Cucumber:

  • Cut off the ends of the cucumber.
  • Cut the cucumber in half lengthwise.
  • Remove the seeds with a small spoon.
  • Cut the cucumber into strips, then dice into small pieces.
  • Place the diced cucumber in a large bowl.

2.2. Prepare Tomato:

  • Cut the tomato into quarters or sixths (depending on size).
  • Remove the seeds and juices with your fingers.
  • Dice the tomato into pieces the same size as the cucumber.
  • Add the diced tomato to the bowl with the cucumber.

2.3. Salt Vegetables:

  • Add a couple of pinches of salt to the cucumber and tomato mixture.
  • Mix well and set aside.
  • This helps draw out excess moisture.

3. Prepare the Dressing:

3.1. Mince Garlic:

  • Mince or grate the garlic into a small bowl.

3.2. Dice Onion:

  • Finely dice the half onion and add it to the bowl with the garlic.

3.3. Combine Dressing:

  • Add 3 TBSP of lemon juice and about 1/3 cup of olive oil to the onion and garlic mixture.
  • Mix well and set aside.

4. Prepare the Herbs:

4.1. Chop Herbs:

  • Place the parsley and mint in a food processor and pulse until finely chopped.
  • Alternatively, chop the herbs finely by hand.

5. Combine and Season Tabbouleh Salad:

5.1. Drain Vegetables:

  • Drain the excess liquid from the cucumber and tomato mixture.

5.2. Combine Ingredients:

  •  In a large bowl, combine the cooled bulgur wheat (or quinoa), drained vegetables, chopped herbs, and the onion-garlic dressing.

5.3. Mix and Season:

  • Mix all ingredients thoroughly.
  • Taste and adjust seasoning as needed.
  • If desired, add a little citric acid powder for extra tang (instead of adding more lemon juice).

Notes

  • Tabbouleh or tabouli is fantastic as a side or can be a nice main course with some falafel or even some grilled chicken or lamb.
  • Substitute the quinoa if you are gluten free or cannot get bulgur wheat. Or you can leave out the grains all together if you prefer.
About the Author:
ChefLynnCool Cook
# 3
  • Published Recipes: 23
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  • Location: Florida, USA
  • Member since: 2024-09-08
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