Dessert

Fresh Tabbouleh Salad with Parsley, Tomatoes, and Mint Recipe

Name: Fresh Tabbouleh Salad with Parsley, Tomatoes, and Mint Recipe
Prep time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1/3 cup wheat burghul (#1); 2 bunches curly parsley; 1 pint cherry tomatoes; 1 Persian cucumber; 4 scallions; 12 fresh mint leaves; 1/2 tsp dried mint; Salt and pepper, to taste; 2 lemons; Romaine leaves, for serving; Olive oil, as needed

ByIsabella Vance January 9, 2026January 9, 2026

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Introduction

Tabbouleh is a fresh and vibrant Middle Eastern salad bursting with herbs, tomatoes, and a zesty lemon dressing. It’s light, healthy, and perfect as a side or a refreshing appetizer. This recipe guides you through making a classic, flavorful tabbouleh that’s sure to impress.

A white bowl is filled with a fresh tabbouleh salad consisting of finely chopped green parsley, small red tomato pieces, and tiny bits of light green cucumber or celery mixed with white grains, all piled in the center. Three large green lettuce leaves stand upright along the side of the bowl, adding height and texture. Two bright yellow lemon wedges rest near the front edge of the bowl, adding a pop of color. A dark spoon with a long handle is placed inside the bowl on the right side, with its handle resting on the edge. In the blurry background, there is a white bowl with a fresh salad on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup wheat burghul (#1 grind)
2 bunches curly parsley
1 pint cherry tomatoes
1 Persian cucumber
4 scallions
12 fresh mint leaves
1/2 tsp dried mint
Salt and pepper to taste
2 lemons
Romaine leaves for serving
Olive oil (quantity as desired)

Instructions

Step 1: Soak the burghul in warm water, covering it by about an inch, and let it sit for 30 minutes until softened.
Step 2: Chop the cherry tomatoes very finely. Place them in a strainer with a pinch of salt and let them drain for 15 minutes. Discard half of the collected juice and save the other half for the dressing.
Step 3: Finely chop the scallions, Persian cucumber, and fresh mint leaves.
Step 4: Strip the parsley leaves from their stems and use a sharp knife to chop them into very small pieces.
Step 5: In a small bowl, mix the lemon juice with the reserved tomato juice, dried mint, salt, and pepper to create the dressing.
Step 6: Drain any excess water from the burghul. Combine the burghul, chopped vegetables, and herbs in a large bowl. Pour the dressing over the salad and finish by drizzling with olive oil. Toss gently to combine.
Step 7: Serve the tabbouleh on fresh romaine leaves for an elegant presentation.

Tips & Variations

Use a very sharp knife to finely chop the parsley and mint for the best texture and flavor.
For a gluten-free option, substitute cooked quinoa in place of burghul.
Add a pinch of ground cumin or sumac to the dressing for a deeper flavor twist.
Adjust the lemon and olive oil quantities to taste for a more tangy or rich salad.

Storage

Store tabbouleh in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time, but the herbs can wilt if stored too long. For best freshness, add olive oil just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl filled with a fresh tabbouleh salad showing finely chopped green parsley, small pieces of red tomato, green celery, and tiny bits of light-colored bulgur. On the left side, large crisp bright green lettuce leaves are placed upright. Two lemon wedges with a light yellow color rest on the right side of the bowl. A dark metal spoon with a curved handle sits inside the bowl next to the lemon wedges. The bowl is placed on a white marbled surface, and there is a blurred bowl with more salad in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare tabbouleh ahead of time?

Yes, you can prepare tabbouleh a few hours in advance and keep it refrigerated. Just add olive oil just before serving to keep it fresh and flavorful.