Tabbouleh (bulghur and herbs salad)

Tabbouleh is a popular salad in Middle East, made with fresh veggies, olive oil and spices. It can be eaten in pita, scooped onto pita bread, or traditionally with a fork.


  • 2 bunches of fresh parsley, finely chopped
  • 2 tablespoons of fresh mint, chopped
  • 1 medium onion, finely chopped
  • 6 medium tomatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup bulghur, medium grade
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Romaine lettuce or grape leaves to line serving bowl


Soak bulghur in water for about 2 hours in cold water until soft.

Draiun well, squeezing out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for couple of hours before serving.

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