Classic Tabbouleh: 3 Irresistible Tips

Why you will love this recipe

Classic Tabbouleh is a flavorful, refreshing dish that brings the taste of the Mediterranean right to your table. It’s packed with healthy ingredients, making it a light yet nutritious option. Not only is it quick to prepare, but it’s also budget-friendly and could easily become a family favorite. This dish is perfect for a weeknight dinner or a family brunch, and its fresh flavors are incredibly satisfying.

How this recipe comes together

Making Classic Tabbouleh is straightforward and requires minimal time. Here’s a simple guide to preparing this vibrant salad that you’ll enjoy with every bite.

Ingredients

• 4 cups flat-leaf parsley, leaves only, very finely chopped (120 g)
• ½ cup fine bulgur wheat (80 g) (use quinoa for GF)
• 3 medium Roma tomatoes, finely diced (350 g)
• ½ cup fresh mint leaves, finely chopped (20 g)
• 6 spring onions, finely sliced (80 g)
• 4 tbsp extra-virgin olive oil (60 ml)
• 3 tbsp fresh lemon juice (45 ml) — approx. 2 large lemons
• 1 tsp fine sea salt
• ⅛ tsp ground allspice (optional but recommended)
• Freshly ground black pepper to taste

Directions

1. Soak the bulgur in cold water for 20 minutes. Then, drain it and squeeze it dry in a tea towel.
2. Dice the tomatoes finely. Sprinkle them with salt and let them drain in a colander for 15 minutes.
3. Wash and completely dry the parsley and mint before finely chopping both herbs into ~2 mm pieces.
4. Slice the spring onions thinly on the diagonal.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice.
6. In a large bowl, add the drained bulgur and toss it with half of the dressing. Let it rest for 5 minutes.
7. Add the drained tomatoes and spring onions to the bulgur. Gently fold everything together.
8. Now, add the parsley and mint, and pour over the remaining dressing. Fold to combine well.
9. Taste the mixture and adjust the lemon juice and salt as needed. Let it rest at room temperature for 15 minutes.
10. Serve the tabbouleh in a wide bowl, finishing with a drizzle of olive oil and whole mint leaves.

How to serve Classic Tabbouleh

Serve Classic Tabbouleh as a refreshing side dish alongside grilled meats, fish, or as part of a mezze platter. Its bright flavors complement rich dishes perfectly.

How to store Classic Tabbouleh

Store any leftover tabbouleh in an airtight container in the refrigerator. It can last for up to 3 days, but the freshness of the herbs may diminish after the first day. Enjoy it cold or at room temperature.

Tips to make Classic Tabbouleh

• Freshness is key: Use high-quality, fresh herbs for the best flavor.
• Adjust the acidity: Feel free to add more lemon juice if you like a tangy flavor.
• For gluten-free options, substitute bulgur with quinoa or rice.

Variations

You can customize your tabbouleh by adding diced cucumbers or bell peppers for added crunch and freshness.

FAQs

Can I make Tabbouleh ahead of time?

Yes, you can prepare tabbouleh in advance. Just keep the ingredients separate and combine them right before serving for the freshest taste.

Is Tabbouleh gluten-free?

Traditional tabbouleh uses bulgur, which contains gluten. However, you can replace bulgur with quinoa or other gluten-free grains to make it suitable for gluten-free diets.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for tabbouleh due to their vibrant flavors. Using dried herbs may not yield the same freshness and taste, but if necessary, use them sparingly.

Classic Tabbouleh

A flavorful, refreshing Mediterranean salad packed with healthy ingredients, making it a light yet nutritious option for any meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 120

Ingredients Method Notes

Ingredients

  

Fresh Ingredients

• 4 cups flat-leaf parsley, leaves only, very finely chopped (120 g)
• ½ cup fine bulgur wheat (80 g, use quinoa for GF)
• 3 medium Roma tomatoes, finely diced (350 g)
• ½ cup fresh mint leaves, finely chopped (20 g)
• 6 pieces spring onions, finely sliced (80 g)

Dressing

• 4 tbsp extra-virgin olive oil (60 ml)
• 3 tbsp fresh lemon juice (45 ml — approx. 2 large lemons)
• 1 tsp fine sea salt
• ⅛ tsp ground allspice (optional but recommended)
• to taste Freshly ground black pepper

Method

 

Preparation

1. Soak the bulgur in cold water for 20 minutes, then drain it and squeeze it dry in a tea towel.
2. Dice the tomatoes finely, sprinkle with salt, and let them drain in a colander for 15 minutes.
3. Wash and completely dry the parsley and mint before finely chopping both herbs into ~2 mm pieces.
4. Slice the spring onions thinly on the diagonal.

Mixing

1. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice.
2. In a large bowl, add the drained bulgur and toss it with half of the dressing. Let it rest for 5 minutes.
3. Add the drained tomatoes and spring onions to the bulgur, gently folding everything together.
4. Now, add the parsley and mint, and pour over the remaining dressing, folding to combine well.
5. Taste the mixture and adjust the lemon juice and salt as needed. Let it rest at room temperature for 15 minutes.

Serving

1. Serve the tabbouleh in a wide bowl, finishing with a drizzle of olive oil and whole mint leaves.

Notes

Store any leftover tabbouleh in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or at room temperature. Freshness is key: Use high-quality, fresh herbs for the best flavor. Adjust the acidity: Feel free to add more lemon juice for a tangy flavor. For gluten-free options, substitute bulgur with quinoa or rice.