Tabbouleh Salad

This Tabbouleh salad recipe is light, refreshing and full of vibrant flavors. It’s an easy no-cook cook salad that tastes great all by itself or as a side.

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This Tabbouleh salad recipe is light, refreshing and full of vibrant flavors. It’s an easy no-cook salad that tastes great all by itself or as a side.

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So Many Ways to Make Tabbouleh Salad

Sometimes the simplest ingredients taste the best when they are combined.  That's how it is with tabbouleh salad, a few simple ingredients and you have a bowl full of flavor.

Traditional tabbouleh salad is made with bulgur wheat, parsley, mint, tomatoes, and green onions. The vegetables are chopped into small bits and  mixed with the bulgur and then combined with a light garlic, lemon and olive oil dressing.

The traditional version can take a step aside, because there are so many ways make tabbouleh salad. The fresh parsley and mint add a ton of  flavor, but it's fun to add different combinations of fresh herbs  to make tabbouleh salad even more flavorful.  Scroll down to  see my herb suggestions, but you can add any herb that like, there are no rules here.

I also like to switch out the bulgur for quinoa or cauliflower rice.  The quinoa version is more substantial and filling. and It is higher in protein and gluten-free.

The Ingredients

The key to perfect tabbouleh salad is to use fresh herbs and vegetables. Here is what you will need to make this recipe:

• Bulgur Wheat or Quinoa
• Fresh Parsley
• Fresh Mint
• Green Onions
• Olive Oil
• Garlic
• Lemon Juice

Recipe Steps to Make This Tabbouleh Salad Recipe

Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.

• Prepare the bulgur wheat, quinoa or cauliflower rice
• Chop the herbs
• Chop the vegetables
• Mix up the dressing
• Combine all of the ingredients and enjoy!

Total Estimated Time to Make this Recipe:  45 to 50 minutes

Tips and Variations for Tabbouleh Salad

Tips

• The best tomato to use in this salad is plum or Roma  tomato, they are thick skinned and contain less water. They are  perfect for dicing into small chunks for this salad.
• This salad can be made ahead of time and stored in the refrigerator for up to two days.

Variations

• Change up the herbs  any combination of fresh herbs works dill, cilantro,chives, tarragon, thyme or basil
• Add  any of the following to the salad:
  • ½ cup cooked chick peas
  • ¼ to ½ cup crumbled feta cheese
  • ¼ cup kalamata olives

If you Like this Recipe, You will Love These Salads 

• Cauliflower Rice Tabbouleh Salad Recipe
• Pasta Salad with Spinach and Chicken
• Loaded Chopped Salad
• Grilled Vegetable and Quinoa Salad

Tabbouleh Salad

This Tabbouleh salad recipe is light, refreshing and full of vibrant flavors. It’s an easy no-cook cook salad that tastes great all by itself or as a side.

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Cuisine: Mediterranean

Keyword: summer salad, tabbouleh salad

Servings: 4

Calories: 273kcal

Author: Anne

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Ingredients

• ¾ cup bulgur wheat or ½ cup [quinoa]
• 1 ½ cups water or 1 cup for the quinoa
• 3 plum tomatoes diced
• 3 green onions sliced
• 1 to small cucumbers diced optional
• 2 cup parsley chopped
• ¾ cup mint chopped
• ⅛ cup lemon juice
• ¼ cup [olive oil]
• 1 crushed garlic clove

Instructions

• Prepare the bulgur by placing it into a bowl and pour 2 cups boiling water and 1 tablespoon lemon juice over it.  Cover the bowl and allow it to sit for 30 minutes until all of the liquid has been absorbed. OR Prepare the quinoa by placing it into a pan with the 2 cups of water  and 1 tablespoon of lemon juice and cover.  Bring the quinoa to a boil and reduce the heat to low and allow it to cook for about 20 minutes until all of the liquid has been absorbed.
• Dice the tomatoes, cucumbers  and slice the onions - place them into a bowl
• Chop the fresh herbs and add to the bowl with the vegetables
• Mix up the dressing
• Once the bulgur or quinoa is ready pour it into the bowl with the vegetables and stir in the dressing.

Notes

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Nutrition

Serving: 1/2 cup | Calories: 273kcal | Carbohydrates: 62g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 48mg | Fiber: 4g | Sugar: 30g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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