Bulgur Wheat Tabbouleh Salad (Print)

Refreshing bulgur with tomatoes, cucumber, herbs, and lemon dressing for a vibrant, light dish.

# Components:

→ Bulgur

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, thinly sliced
06 - 1 large bunch 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 (approximately 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10 to 15 minutes until tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, peeled and diced cucumber, sliced scallions, chopped parsley, and mint to the cooled bulgur wheat.
03 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and ground black pepper until emulsified.
04 - Pour the dressing over the bulgur and vegetable mixture. Toss gently until everything is evenly coated and combined.
05 - Taste and adjust seasoning if necessary. Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Serve the salad chilled or at room temperature as a light meal or flavorful side.

# Expert Advice:

01 -
  • It tastes even better the next day as the flavors marry together, making it perfect for meal prep.
  • Fresh herbs and lemon juice do all the heavy lifting, so you can't really mess it up.
  • It's the kind of dish that makes you feel healthy and satisfied at the same time.
02 -
  • If your tabbouleh tastes bland, it's always the lemon or salt—taste before you serve and add these, not more herbs.
  • Don't skip cooling the bulgur; warm bulgur will wilt your fresh herbs and make everything taste cooked instead of vibrant.
  • Seeding the cucumber isn't just fussy—those watery centers will actually ruin the texture after a few hours.
03 -
  • Make a double batch—it vanishes, and having extra in the fridge for lunch is a gift to your future self.
  • If you're nervous about seasoning, make the dressing first and taste it alone; it should taste bright and a bit sharp, because it mellows when it meets the grain.
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