Tabouli Salad Recipe (Tabbouleh): The Best Fresh, Herby Salad

You know those salads that somehow leave you feeling heavier afterward? The ones so drenched in thick sauce they almost don’t feel like salads? This tabouli salad recipe is the complete opposite—light, refreshing, and packed with flavor.

If you are drawn to anything that includes fresh lemon juice and zest, YOU WILL LOVE THIS SALAD. It’s light, fresh, and packed with flavor from the large amount of fresh herbs. The bulgur adds a delicious, unique flavor and is quite filling, but not heavy. The lemon juice and zest brighten everything up, keeping every bite fresh and so tasty.

Did you know Tabouli (AKA Tabbouleh) comes from the Middle East? 

It’s been a staple in Levantine cuisine for centuries, and is still very popular today. Made with simple, everyday ingredients like parsley, mint, tomatoes, lemon juice, olive oil and bulgur, it’s not just fresh and flavorful—it’s budget-friendly too!

This salad proves you don’t need expensive ingredients to create something truly delicious.

Over the years, people have added their own twists, which I will mention some in this recipe, but at its heart, tabouli celebrates the beauty of fresh, wholesome, and affordable cooking.

Ever had a herb-based salad?

If you’re intimidated by herb-based salads, you’re probably not alone, but I’m here to help you overcome that fear.

Whenever I go veggie shopping for the week, I always buy the basic herbs—cilantro, parsley, mint, basil, dill, and green onions. I know I’ll use them for something, whether it’s in salads, dressings, pastas, or even heartier dishes. But there are some weeks when I don’t always use everything, and I end up with a lot leftover. This tabouli salad is a great way to make sure nothing goes to waste.

Also, if you have herb plants in your garden, using them regularly helps them thrive. Herb plants need to be trimmed to produce more and flourish. Making this tabouli salad is a great way to use a larger amount at once while encouraging new growth.

Your herbs looking a little sad? Like they just ran a marathon? No worries!

The best herb rescue is a cold ice bath. Fill a large bowl with ice water, submerge your washed herbs, and let them sit for a few minutes. It works like magic—they’ll perk up almost instantly!

And the best part? Tabouli salad is totally customizable.

It’s great as a light lunch with extras like croutons, falafel, tahini, hard-boiled eggs, and feta. Or you can turn it into a full meal. Imagine it with rosemary-crusted chicken breast, juicy chicken meatballs, or a nice fillet of fish. My mouth is watering just thinking about it…

Throw in some toasted pine nuts for crunch or sprinkle on pomegranate seeds for a pop of sweetness. Want to kick up the flavor? Add a pinch of cumin or some grated garlic. This may not be the traditional way of making tabouli but it’s for sure delicious. This tabouli salad recipe is one of those dishes you can make your own, and it never disappoints.

You Can Also Make Quinoa Tabbouleh

Plus, this recipe is a great base for variations. You can swap the bulgur for quinoa, lentils, couscous, pearl barley, beans, or even pasta! Just handle them the same way as the bulgur—don’t mix them with the fresh herbs while they’re still hot. This helps prevent discoloration and keeps the herbs fresh and vibrant.

Tabouli is perfect for sharing—whether it’s a potluck, barbecue, or family dinner, this salad always impresses. It’s colorful, vibrant, and feels fancy while being very simple and east to make. Plus, it pairs well with everything, from grilled meats to roasted veggies. You’ll love how easily it fits into any occasion.

Ready to make the best tabouli salad?

I promise you, it’s so much easier than you think—and a total game changer.

TABBOULEH INGREDIENTS

1. Bulgur: A hearty, nutty base that soaks up all the delicious flavors of the dressing. Bulgur is a nutritious whole grain made from cracked wheat, partially cooked for a quick and easy prep. It comes in different sizes—fine, medium, or coarse. For this salad, fine bulgur is traditional, but medium or coarse work beautifully too.
2. Herbs: Not many salads have herbs as their base, which is what makes this salad so special, bringing vibrant freshness in every bite. If you are intimidated by herb based salads, fear no more. I’m not even joking, this will change your life.
3. Tomato: Adds a burst of freshness and that sweet, greenhouse-like flavor that makes every bite more satisfying.
4. Lemon Zest: Elevates the brightness, making each bite even more refreshing. It’s one of those things that just make almost any dish better. You can’t quiet point your finger on what it is, but you know it’s there.
5. Dressing: With plenty of lemon juice and olive oil, the dressing is light, fresh, and complements the salad perfectly. There is just something about a sour, salty dressing that keeps you coming back for more.

Tabouli Salad Recipe | Tips:

1. Choosing the Right Bulgur: Use fine bulgur for a traditional texture, or try medium or coarse for a heartier bite.
2. Customizing Add-Ins: Top with creamy avocado to balance the tanginess, or add toasted pine nuts, almonds, garlic, and chili peppers. For sweetness, try dried cranberries, cherries, or pomegranate seeds.
3. Make It Ahead: This salad keeps in the fridge for up to 2 days, but is best fresh for optimal flavor and texture.

Now that you know how to make tabouli, don’t skip on it! Whether you’re using up a bunch of herbs you’re not sure what to do with or pruning the herbs in your garden, this tabouli salad recipe is a simple, light, and flavorful way to add some brightness to your meals—make sure to give it a try! I would very much appreciate it if you let me know how you tweak and upgrade this salad, what you serve it with, and if you ended up using bulgur, quinoa, lentils, or more!