Tabouli Recipe (Tabbouleh Salad)

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This delicious recipe for tabouli salad (also called tabbouleh and tabbouli) is heavy on fresh herbs and tomatoes. It's a healthy Mediterranean recipe that's naturally vegan.

It's a Middle Eastern recipe that's originally from the Levant region (Syrian, Jordan, Lebanon, Palestine, etc).

This tabouli recipe is an authentic take on Lebanese and Syrian tabouli which prioritizes a large amount of parsley and a smaller amount of bulgur. I've increased the number of tomatoes slightly because I love their fresh flavor.

Tabouli is a staple salad in the Middle East and is often served as part of a mezze platter or as a side salad. It's an easy recipe to make and pairs with so many types of dishes!

Why You'll Love this Tabouli Salad

Tabouli is fresh and flavorful. It's got a herby base and is livened up with plenty of fresh lemon juice and Roma tomatoes. The bulgur adds a hearty component, so it's a nice, filling salad.

You can eat it for lunch with hummus and pita bread or serve it alongside chicken for dinner. Tabouli saves well in the refrigerator for a few days, so you can make it in advance or use it as a meal prep recipe.

This recipe serves four to six as a side salad, but can easily be scaled up or down.

Ingredients You'll Need

Here's what you'll need to make this delicious salad recipe.

Parsley - You'll need 2 bunches of fresh parsley (or 2 cups of finely chopped parsley). Rinse them, dry them, and then chop the ends off. Then chop them to a fine dice. Use Italian parsley, not curly parsley.

Roma Tomatoes - You'll need 4 Roma (or plum) tomatoes. They are easier to chop than regular tomatoes because they're firmer and have fewer seeds.

Bulgur - You'll use 3 ounces of fine bulgur. It's a cereal grain that's made from parboiled oats.

Mint - You'll use ½ cup of mint leaves (stems removed). Dice them till they are the same size as the parsley.

Shallots - You'll use 2 shallots. These will be finely diced as well.

Dressing - To dress the salad, you'll use ½ cup of good olive oil and 3 tablespoons of freshly squeezed lemon juice (one to two lemons worth).

Spices - Finally, you'll use 1 teaspoon of ground allspice, 1 teaspoon of sea salt, and ½ teaspoon of ground black pepper.

More Mediterranean Recipes to Try

Love these fresh flavor combinations? Check out some of our other favorite Mediterranean and Middle Eastern recipes.

• Mediterranean Summer Salad - a bright and fresh tomato salad with herbs
• The Best Fattoush Salad Recipe - a tomato, cucumber, and radish salad with crusty bread
• Ful Medames (Egyptian Fava Beans) - a delicious fava bean dish that can be eaten as a dip with pita bread.
• Chopped Middle Eastern Salad - a basic tomato, cucumber, and pomegranate salad that's full of flavor and a great side salad

Tips for Making this Recipe

Storing Tips - This salad can be stored in the refrigerator for up to three days.

Alternate Methods - If you'd like to cut down on the chopping time, you can use a food processor to blitz the parsley and mint.

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