Tabbouleh Salad

Marianne Gleason


We had some Middle Eastern friends growing up and this was one of my favorite recipes they shared.

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★★★★★ 2 votes
30 Min
No-Cook or Other

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Notes from the Test Kitchen:
We let this wonderful salad rest a bit after preparing it and when we finally got to dig in, the bulgur had softened to perfection. Full of fresh, minty flavor, this recipe is a lovely choice for a light lunch or for a picnic. Yum!


1 c
bulgur wheat, uncooked
2 bunch
parsley, chopped
1 c
chopped fresh mint or 1/4 cup dry
1 bunch
green onions with ends, chopped
3 large
tomatoes, seeded and chopped
cucumber, diced
1/8 tsp
2 tsp
pepper to taste
1/2 tsp
1/2 c
fresh lemon juice
1/2 c
olive oil, extra virgin


1Rinse bulgur wheat well, then drain and squeeze out excess water.

2Chop parsley, mint, green onions, tomatoes and cucumber and add to wheat.

3In small bowl add cinnamon, salt, pepper and allspice. Stir in lemon juice and olive oil. Pour over salad and toss all ingredients until mixed well.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Collections: Picnic Picks!, Fresh Finds
Other Tag: Healthy