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a bowl of tabbouleh


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5 from 3 reviews


As always, use the amounts of veggies/herbs as a guide. I like a whole grain salad filled with vegetables and herbs, but add as many or as few as you would like. Also, while I don’t think it is necessary, a little feta cheese offers another dimension to this salad while not disturbing the salad’s wonderful crunchy texture.


  • 1 cup bulgur, extra-coarse* if possible
  • 1 red onion (to yield about a cup when finely diced)
  • 5 to 6 scallions
  • 1 small bunch of chives
  • 1 English cucumber
  • 1 to 2 cups cherry tomatoes
  • 1 bunch parsley (to yield a heaping cup once chopped)
  • mint (to yield about a quarter cup once minced)
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 lemons, juiced to yield about 1/4 cup
  • kosher salt and freshly cracked black pepper*You can use whatever bulgur you like. My mother finds extra-coarse bulgur at her Greek market, which I love, but this might be hard to find in a regular grocery store.


  1. Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve (if you have one with a fine enough mesh) or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
  2. Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives. Small dice the cucumber. Halve or quarter the cherry tomatoes, depending on their size. Mince (roughly mince) the parsley. Mince the mint.
  3. Spread the bulgur out in your bowl. Season evenly with kosher salt (I used a teaspoon) and freshly cracked pepper. Add all of the chopped vegetables and minced herbs. Pour in the olive oil and lemon juice. Toss well. Taste and adjust seasoning as necessary.
  • Prep Time: 2 hours
  • Category: Salad
  • Method: Toss
  • Cuisine: Greek