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Fresh tabbouleh salad made with parsley, bulgur, tomatoes, and lemon dressing at Aladdin Mediterranean Cuisine Houston

Tabbouleh Salad (Lebanese Parsley and Bulgur Salad)

Fresh, vibrant, and full of Mediterranean flavor — this traditional Tabbouleh Salad combines finely chopped parsley, mint, tomato, cucumber, and bulgur with a tangy lemon and olive oil dressing. Light yet satisfying, it’s the perfect side dish or healthy lunch, made the authentic Aladdin way.
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Prep Time 25 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizer, Salad, Side Dish
Cuisine: Lebanese-Inspired, Mediterranean, Middle Eastern
Calories: 140
Ingredients Method Notes

Ingredients
  

Salad:
  • ½ cup fine bulgur
  • ½ cup hot water
  • ½ cup spring onion finely chopped (about 6–7 sprigs)
  • 2 cups parsley finely chopped (about 2 bunches)
  • ½ cup fresh mint leaves finely chopped (about 1 bunch)
  • 2 Persian cucumbers small diced (1 cup) (or 1 English cucumber)
  • 1 medium/large tomato small diced
Dressing:
  • 3 tbsp / 45 ml lemon juice
  • ¼ cup / 60 ml olive oil
  • Salt and black pepper to taste

Method
 

Prepare the Bulgur
  1. Place ½ cup fine bulgur in a medium bowl.
  2. Pour in ½ cup boiling hot water, just enough to cover.
  3. Cover and let sit 10–15 minutes until tender and water is absorbed.
  4. Fluff with a fork; drain any excess water. Set aside to cool completely.
Prep Vegetables and Herbs
  1. Quarter the tomato, remove seeds, and finely dice.
  2. Dice cucumbers into very small, even pieces (remove seedy core if needed).
  3. Finely chop spring onion (about 1 cup).
  4. Very finely chop parsley, removing thick stems.
  5. Finely chop fresh mint leaves.
  6. Combine the Salad Base
  7. In a large mixing bowl, add cooled bulgur, parsley, mint, spring onion, cucumber, and tomato.
  8. Toss gently to distribute evenly.
Make the Dressing
  1. In a small bowl or jar, whisk together lemon juice, olive oil, salt, and black pepper until emulsified.
Dress and Toss
  1. Pour the dressing over the salad.
  2. Gently toss until everything is evenly coated.
Rest
  1. Cover and let the tabbouleh rest for about 30 minutes at room temperature or in the refrigerator so flavors blend and bulgur absorbs the dressing.
Serve
  1. Taste and adjust salt and pepper if needed.
  2. Serve chilled or at room temperature.

Notes

  • Uniform chopping: The finer and more even the chopping, the better the tabbouleh texture.
  • Dry herbs well: Wet parsley or mint will water down the salad. Dry the greens using vegetable dryer or pat completely dry before chopping.
  • Traditional balance: Parsley is the star ingredient — bulgur is just a background element.
  • Storage: Best eaten the same day. Can be stored in the fridge for up to 1 day, but herbs may lose brightness over time.
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