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Serving bowl full of freshly made tabbouleh with a serving spoon tucked inside.

Easy Refreshing Tabbouleh

This easy refreshing tabbouleh is the perfect side salad or snack to have kicking around during the warmer months. It's packed with curly parsley, tomatoes, cucumbers, bulgur, and tangy lemon juice.
Course Salad, Side Dish, Snack
Cuisine Lebanese, Levantine, Syrian
Keyword cold salad, Pissaladière, Snack, tabbouleh
Prep Time 20 minutes
Resting time 2 hours
Author Dana Sandonato


  • Food processor (optional, but preferred)


  • 2 bunches of fresh curly parsley, chopped very fine (this should yield about 3 cups) To get the perfect finely chopped consistency, pulse the parsley in a food processor.
  • 1/4 cup fine bulgur, soaked
  • 1/4 cup finely chopped fresh mint leaves Add to the food processor when pulsing the parsley.
  • 1 cup diced tomatoes
  • 1 cup diced cucumbers
  • 1/4 cup scallions
  • 1 clove of garlic, minced
  • 1/4 cup extra virgin olive oil
  • Juice of two large lemons
  • A few generous sprinkles of kosher salt, to taste


  • Place 1/4 cup of dry bulgur in a bowl and cover the grains with warm water by about a 1/2 inch. Let them soak for 20 minutes; the bulgur will become tender. Drain the grains through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
  • Transfer the bulgur to a large bowl. Add the finely chopped parsley and mint, as well as the garlic, lemon juice, tomatoes, cucumbers, scallions, and salt. Toss thoroughly to evenly distribute all of the ingredients.
  • Leave the tabbouleh out on the counter at room temperature or in the fridge for 2 hours. In this time, the bulgur will soak up the lemon juice and flavors and it will continue to plump up. After 2 hours, add the olive oil and toss to coat. Taste, and season with salt as needed.


Tabbouleh is at it's tastiest the following day after all of the flavors have settled. The salad keeps in the fridge for 2-3 days.
Recipe makes about 4 cups.