Sarah Bond
Easy Bulgur Tabbouleh Salad
This classic, and traditionally vegan, Lebanese salad is made with fresh cucumber, juicy tomatoes, sharp parsley, and hearty bulgur.
March 9, 2025
Parsley is always the star of the show when it comes to tabbouleh, and this simple recipe from Live Eat Learn blogger Sarah Bond gets it just right with a touch of cool mint and zesty lemon.
What you need:
½ cup bulgur
1 cup water
1 cup diced cucumber
1 cup diced tomato
1 teaspoon salt, divided
¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
3 cups packed parsley, finely chopped
¼ cup packed mint, finely chopped
2 green onions, thinly sliced
What you do:
- In a small pot, bring bulgur and water to a boil, then cover and simmer 15 to 20 minutes, or until tender. Allow bulgur to cool slightly.
- In a medium bowl, stir together cucumber, tomato, and ½ teaspoon of salt. Place in a colander and allow excess moisture to drain. Let drain 10 minutes.
- In a small bowl, whisk olive oil, lemon juice, garlic, and remaining ½ teaspoon of salt.
- In a large bowl, toss cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing. Serve chilled or at room temperature.
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