Bulgur Wheat Salad Tabbouleh (Printer-Friendly)

Refreshing Middle Eastern salad with bulgur, fresh herbs, tomatoes, cucumber, and tangy lemon dressing.

# What You'll Need:

→ Grains

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, finely sliced
06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)
07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Suggestions:

01 -
  • The balance between hearty bulgur and fresh herbs creates this magical cooling effect that somehow works in any weather without weighing you down.
  • Once youve mastered the basic version, it becomes this incredible blank canvas that welcomes whatever is looking good at the farmers market that week.
02 -
  • Traditional tabbouleh is primarily an herb salad with a little bulgur, not the other way around - I made this mistake for years until a friend from Beirut gently corrected me.
  • The salad continues to soften as it sits, so if youre making it ahead, keep the dressing separate until about 30 minutes before serving for optimal texture.
03 -
  • Dry your washed herbs completely before chopping - even a little extra moisture can make your tabbouleh watery and dilute its flavors.
  • When chopping parsley, gather it into a tight bundle first, then use a rocking motion with your knife for the finest, most consistent pieces without bruising the delicate leaves.
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