Bright & Zesty Tabbouleh

Bright & Zesty Tabbouleh

Hey there, friend! If you’re looking for a dish that’s as refreshing as a cool breeze on a sunny day, you’ve come to the right place.

This Bright & Zesty Tabbouleh is my go-to when I want something light, vibrant, and packed with flavor. It’s a classic Mediterranean salad that’s perfect for picnics, potlucks, or just jazzing up your weeknight dinner.

With fluffy bulgur, crisp veggies, and a tangy lemon-herb dressing, this recipe is a celebration of simplicity and freshness.

Plus, it’s so easy to whip up, you’ll wonder why you don’t make it every day!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep the Bulgur
Start by placing the bulgur wheat in a medium-sized bowl. Pour hot water over it—just enough to cover the grains completely. Cover the bowl with a lid or plate and let it sit for about 15 minutes. This allows the bulgur to absorb the water and become tender. Once it’s done, fluff it gently with a fork to separate the grains. If there’s any excess water, drain it off.

2. Chop the Veggies and Herbs
While the bulgur is soaking, it’s time to prep the veggies and herbs. Grab a sharp knife and finely chop the parsley and mint—this is where the magic happens! The herbs should be almost confetti-like in size. Next, dice the cherry tomatoes and cucumber into small, uniform pieces. Thinly slice the green onions. The goal is to have everything bite-sized so each forkful is a perfect mix of flavors.

3. Make the Dressing
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and black pepper. The lemon juice adds a bright, tangy kick, while the olive oil brings a smooth richness. Taste the dressing and adjust the seasoning if needed—this is your chance to make it just right!

4. Combine Everything
Now for the fun part! In a large mixing bowl, add the soaked and fluffed bulgur, chopped herbs, diced tomatoes, cucumber, and green onions. Pour the dressing over the top. Using a large spoon or your hands (if you’re feeling adventurous!), gently toss everything together until the bulgur is evenly coated with the dressing and the herbs and veggies are well distributed.

5. Let It Rest
Once everything is mixed, cover the bowl with plastic wrap or a lid and pop it in the fridge for about 15–20 minutes. This resting time allows the flavors to meld together and the bulgur to absorb the dressing fully. When you’re ready to serve, give it one final toss to refresh the flavors.

Pro Tips

• Use the freshest herbs you can find. They’re the star of the show!
• Don’t skip the resting time. It allows the flavors to develop fully.
• Customize it! Add diced avocado, crumbled feta, or even a sprinkle of sumac for extra flair.

Storage

• Store in an airtight container in the fridge for up to 3 days.
• Tabbouleh doesn’t freeze well due to the fresh herbs and veggies.
• If it looks dry after storing, drizzle a little extra olive oil and lemon juice before serving.

Print Recipe

Bright & Zesty Tabbouleh

Cooking Method: No-cook Cuisine: Mediterranean Magic Courses: Appetizers & Snacks, Quick & Easy Meals, Side Dishes

Difficulty: Beginner Prep Time 15 mins Rest Time 20 mins Total Time 35 mins

Servings: 4 Calories: 150

Best Season: Summer

Dietary:

Vegan Vegetarian

Description

This fresh and vibrant tabbouleh is a celebration of Mediterranean flavors, perfect for any occasion. It’s light, zesty, and packed with herbs and veggies!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup bulgur wheat

• 1 ¹⁄₂ cups hot water

• 2 cups fresh parsley, finely chopped

• ¹⁄₂ cup fresh mint, finely chopped

• 1 cup cherry tomatoes, diced

• 1 cup cucumber, diced

• ¹⁄₄ cup green onions, thinly sliced

• ¹⁄₄ cup fresh lemon juice (about 2 lemons)

• ¹⁄₄ cup extra-virgin olive oil

• 1 tsp salt

• ¹⁄₂ tsp black pepper

Instructions

1. Place the bulgur in a medium bowl and pour the hot water over it. Cover and let it soak for 15 minutes, or until tender. Drain any excess water.
2. While the bulgur soaks, finely chop the parsley, mint, tomatoes, cucumber, and green onions.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. In a large mixing bowl, combine the soaked bulgur, chopped veggies, and herbs. Pour the dressing over the mixture and toss until everything is well coated.
5. Cover and refrigerate for 15–20 minutes to let the flavors meld. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Dietary Fiber 5g20%

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a gluten-free version, substitute bulgur with quinoa.
• Add a pinch of cayenne pepper if you like a little heat.
• This dish is best served fresh but can be stored in the fridge for up to 3 days.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Tabbouleh, Mediterranean salad, fresh herbs, easy side dish