Bulgur Wheat Salad Tabbouleh (Printable Version)

A refreshing Middle Eastern salad featuring bulgur wheat, fresh herbs, tomatoes, and cucumber with bright lemon dressing.

# What You’ll Need:

→ Bulgur

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, finely sliced
06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)
07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Hints:

01 -
  • It tastes impossibly fresh and bright, like biting into summer even on a gray Tuesday.
  • You can prep everything in advance and toss it together minutes before serving without any stress.
  • It's one of those rare dishes that actually gets better after sitting in the fridge for a few hours.
  • The crunch of cucumber against soft bulgur and the burst of lemon makes every bite feel alive.
02 -
  • Don't add the dressing while the bulgur is still warm or you'll end up with a mushy, sad salad instead of a crisp one.
  • Tabbouleh should be more green than brown, if you can see mostly bulgur you haven't added enough herbs.
  • Leftover tabbouleh releases more liquid as it sits, so drain off any excess before serving the next day.
03 -
  • Toast the bulgur briefly in a dry skillet before soaking it for a subtle nutty flavor that adds unexpected depth.
  • Massage the chopped parsley with a pinch of salt before adding it to the salad, it brightens the color and releases more flavor.
  • If your lemons aren't very juicy, roll them firmly on the counter before cutting to get every last drop.
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