Tabbouleh Salad Recipe (Traditional Tabouli Salad)

Tabbouleh (or Tabbouleh) is a simple Mediterranean salad made with finely chopped vegetables, a generous amount of fresh parsley, and crushed wheat, all tossed together with fresh lime juice and olive oil.

Tabbouleh is probably the most famous Mediterranean/Middle Eastern salad. While it’s now available in most large supermarkets worldwide, I need to clarify one thing: in a traditional Tabbouleh recipe, the “star” ingredient isn’t the cracked dry wheat. The idea is to use a small amount of cracked wheat as an accompaniment to the salad, not to make the wheat the main component.

What’s in Tabbouleh Salad?

The true star of a Tabbouleh salad is the finely chopped parsley—make sure to use plenty of it! Parsley pairs wonderfully with the citrusy dressing, which is why Tabbouleh tastes even better the next day. Some Tabbouleh recipes (like this one) call for fresh mint leaves and onions, while others might use only parsley and red onions. This recipe is closest to the version I had growing up, but feel free to customize it to your taste!

Important Tips for Making This Tabbouleh Salad:

1. Use Fine Cracked Wheat: For this Tabbouleh recipe, I recommend using fine bulgur wheat. Fine bulgur doesn’t require hot water soaking and can be added directly to the salad after just a short soak. If you use coarse or extra-coarse bulgur, however, you’ll need to soak it in hot water for around 45 minutes.
2. Chop Vegetables as Finely as Possible: For the best texture, you need to chop your vegetables as finely as possible. Can you use a food processor to chop the Tabbouleh ingredients? If you prefer, you can use a food processor for the parsley, but I suggest using a sharp knife to chop the tomatoes, onions, and other vegetables.
3. Use Firm Tomatoes: Be sure to use firm tomatoes. After chopping, place the tomatoes in a fine-mesh sieve to drain off any excess juice.
4. Traditional Tabbouleh Doesn’t Use Cucumbers: Traditionally, Tabbouleh doesn’t include cucumbers. This is my own twist, as I like to add extra crunch. I use English cucumbers, also known as hothouse cucumbers, which are long, thin, and usually seedless. If you choose to use the more common American cucumbers, make sure to peel them and remove most of the seeds before chopping.
5. Keep the Dressing Simple: Tabbouleh is not about heavy seasoning. Use just a bit of fresh lemon or lime juice and a drizzle of high-quality extra virgin olive oil, such as our Early Harvest olive oil. This exquisite Greek extra virgin olive oil is made from hand-harvested, cold-pressed Koroneiki olives from the Christianoupolis family estate in Greece. It has a very low acidity (0.35%) and a rich, smooth flavor.
6. Let It Rest: For the best results, cover the Tabbouleh salad and refrigerate it for 30 minutes before serving. Then transfer it to a serving dish. If you’d like, you can serve Tabbouleh with pita bread and lettuce leaves, which can be used as wraps or “boats” for the salad.

What to Serve with Tabbouleh Salad

Tabbouleh is a vibrant dish that pairs wonderfully with grilled meats like kebabs or shawarma salad. It can also be served as part of a mezze platter, alongside other small dishes such as creamy hummus, salad sandwiches, Turkish fried eggplant, or Middle Eastern spiced potatoes.

Tabbouleh is a refreshing, flavorful, and healthy addition to any meal. Whether you’re serving it at a family dinner or a dinner party, it’s sure to impress with its fresh, zesty flavors and vibrant colors!