Fresh, bright, and straightforward to put together, Tabbouleh Recipe (Tabouli Salad) is a vegan, vegetarian Mediterranean salad made with simple everyday ingredients in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 35 minutes
- Cook time: Not specified
- Total time: 35 minutes
- Yield: 3
- Category: Salad
- Cuisine: Mediterranean
Ingredients
- ½ cup (65 grams) bulgur (– fine or super fine)
- 1 cup water (– boiling hot)
- ½ cup red onions (– finely chopped or swap with scallions/spring onions)
- ⅔ cup (100 grams) cherry tomatoes (– halved)
- ½ cup cucumber (– chopped, optional)
- 3½ to 4 cups (100 grams) parsley
- ¼ cup (5 grams) mint leaves (– chopped)
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon ground black pepper (or white pepper)
- salt (as required)
Method
- Rinse the bulgur a few times. Place it in a bowl and pour boiling hot water over it.
- Cover and soak for 15 to 20 minutes or until softened and slightly chewy. Drain very well and set aside.
- Prepare the vegetables by finely chopping the onions and chopping the cucumber into 0.5 cm cubes. Halve the cherry tomatoes or quarter them if they are larger.
- Rinse and dry the parsley and mint thoroughly. Chop them finely without crushing the leaves.
- Combine the soaked bulgur, chopped vegetables and herbs in a mixing bowl.
- Add lemon juice, extra virgin olive oil, salt and pepper. Mix thoroughly until evenly combined.
- Let the salad rest for 15 minutes at room temperature so the flavors blend well. You can also chill it in the refrigerator for 15 to 30 minutes before serving.
- Serve fresh with lemon wedges or garnish with mint sprigs, pomegranate arils or feta if preferred.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
