This take on tabbouleh—the classic Middle Eastern herb and bulgur salad—is bright, fresh, and seriously refreshing. It’s the kind of dish that instantly lifts any meal, whether you’re putting together a mezze spread or packing up for a picnic.

 

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Fresh herbs are honestly some of my favorite ingredients, so it’s no surprise I’m a big fan of tabbouleh. Also known as tabouli or tabouleh, this Middle Eastern salad is made with finely chopped parsley, mint, juicy tomatoes, and a bit of bulgur wheat.

 

But don’t let the bulgur fool you—traditional Lebanese tabbouleh isn’t really a grain salad. It’s all about the herbs. Parsley and mint take center stage, giving the dish its bold, fragrant, and super refreshing flavor.

 

Below is my go-to tabbouleh recipe, and if you’re into bright, fresh, herby dishes, you’ve got to give it a try. It’s perfect for picnics, works great as a side, and fits right in on any mezze platter. However you serve it, it’s always a crowd-pleaser.

 

Tabbouleh Recipe Ingredients

Here’s everything you’ll need to put this fresh, flavorful tabbouleh together:

 

• Parsley – The star of the show! I usually go for Italian flat-leaf parsley in most recipes, but for tabbouleh, curly parsley works best. It’s lighter, a bit milder, and gives the salad that vibrant green look.

 

• Mint – Adds a cool, refreshing touch that really lifts the whole dish.

 

• Bulgur wheat – This is cracked wheat that’s been partially cooked and dried. Traditional tabbouleh uses fine bulgur, but if that’s hard to find, coarse bulgur works just fine too—use whatever you have access to.

 

• Cucumber – For that fresh crunch. English or Persian cucumbers are ideal, but if you’re using a regular one, it’s best to peel and remove the seeds.

 

• Tomatoes – Juicy and fresh, they bring balance and a bit of sweetness.

 

• Scallions & garlic – These add a nice sharp, savory kick.

 

• Coriander & cinnamon – Just a touch gives the salad a warm, earthy depth.

 

• Fresh lemon juice & extra-virgin olive oil – This simple combo makes a bright, zesty dressing that ties everything together.

 

• Sea salt – Don’t skip it—it really brings all the flavors to life.

 

You’ll find the full recipe with exact measurements just below—everything you need to make it perfectly every time.

 

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To make this tabbouleh, start by chopping all those fresh herbs.

 

Yes, there are quite a lot of them—but trust me, it’s worth it.

 

I’d recommend using a sharp knife and chopping everything by hand instead of tossing it into a food processor. It might take a bit longer, but it keeps the herbs light and fresh. A food processor can bruise them and leave you with a soggy texture, which you definitely want to avoid.

 

Once everything is prepped, just add all the ingredients to a large bowl and toss them together. Give it a taste, adjust the seasoning if needed, and you’re good to go. You can serve it right away, or pop it in the fridge for up to 3 days—it actually tastes even better as the flavors come together over time.

Tabbouleh Serving Suggestions

I’m more than happy to enjoy this tabbouleh as a side with just about anything—think a veggie burger at a cookout or a Caprese sandwich on a picnic. But honestly, it really shines when paired with Mediterranean and Middle Eastern dishes.

 

Try it in a falafel wrap, or add it to a mezze platter with a mix of tasty bites like these:

 

• Dips & spreads – Hummus, baba ganoush, muhammara, and tzatziki all pair perfectly with tabbouleh.

 

• Pita bread – Homemade is amazing if you have the time, but store-bought works just fine too.

 

• Cheeses – Go for cubes of feta, or try homemade labneh or a creamy whipped feta dip.

 

• Fresh veggies – Sliced cucumbers, radishes, peppers, and cherry tomatoes add extra crunch and freshness.

 

• Olives or toasted nuts – Great little additions for extra flavor and texture.

 

How do you like to serve your tabbouleh? I’d love to hear your ideas!