Tabouli salad is easy to make and absolutely delicious! From crisp cucumber, sweet tomatoes, briny olives and bright parsley, every bite is a little different. A classic Levantine dish (also spelled tabbouleh, tabouleh and taboulah), it’s a vegetarian salad recipe that is loaded with flavor and texture. Bulgur wheat makes this Middle Eastern salad hearty enough to make it a main dish and I love to add salty creamy feta to make the salad even better.
Bulgur is a quick-cooking, versatile grain that is very forgiving (like the quinoa in this Kale and Quinoa Salad or this Greek Quinoa Salad). You can make it a day ahead, refrigerate it, and when you take it out the next day and fluff it with a fork, it will still be light and delicious. I use it as a base for a variety of salads or make it alone with a swirl of olive oil and a pinch of salt as a simple side dish.
Often Tabouli salad doesn’t include cucumber, tomatoes, olives, and cheese, but it’s my favorite way to serve it. For a vegan version, just skip the feta cheese. Or for a gluten free version, make this Quinoa Tabbouleh Salad recipe instead.
For a feast, I love serve this with Grilled Shrimp or Grilled Lamb Chops (or Roasted Lamb Chops in the fall and winter) and some of my other favorite Mediterranean recipes like this pita bread recipe served with Baba Ganoush, Tzatziki, and White Bean Hummus!
Tabouli Salad with Cucumber, Tomato, Feta, and Olives
- 1 1/2 cups boiling water or broth
- 1 cup dry bulgur
- 1 teaspoon salt omit if you are using broth
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 3 green onions (scallions), finely chopped
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped fresh mint leaves
- 1 pint cherry tomatoes halved
- 1 large English cucumber (or 2 medium Persian cucumbers) cut into 1/2-inch pieces
- 3 ounces crumbled feta
- 1 cup Greek or kalamata olives pitted and halved, (20 to 24)
- Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
- Fluff bulgur with a fork and then allow to cool to room temperature.
- Once the bulgur is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
- About 1/2 hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives; stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.