My easy TABULE salad uses healthy ingredients to make a restaurant quality dish packed with flavor! It's naturally vegan & can be made gluten-free. Use bulgur or couscous as a base for this Lebanese inspired salad showstopper.
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This gorgeous tabule (sometimes called tabbouleh or tabuli) salad feels like a gourmet treat worth of a celebration! It's fresh & healthy, meaning you can eat tons and feel satisfied for hours.
Why I Love This Recipe
- So VERSATILE. You can eat it with falafel and some fresh pitta bread. It’s good warm or cold. You can serve it as a refreshing side or as a light main meal.
- EASY PEASY. No, seriously. You can't possibly mess this one up, that's how easy it is.
- Looks GORGEOUS. This tabouleh is vibrant, full of texture and looks irresistible.
- SO HEALTHY. Packed with good-for-you veggies, herbs & fiber-rich bulgur.
Last but not least, you can CUSTOMISE this tabule salad so easily.
I attached step-by-step visual instructions. The 3 main steps are outlined below and will be your guide.
Ingredients
Fresh mint - Use fresh, seasonal mint if you can. You can include mint stalks too.
Fresh parsley & cilantro (coriander). You can use curly or flat leaf parsley.
Lemon - You'll just need the juice (no zest). Adds the perfect sour taste to the dressing.
Green onions - sometimes called scallions or spring onions (UK).
Cherry tomatoes - I used a mix of orange & red tomatoes to give this salad extra color. Larger tomatoes can be used too, but they'll be more watery.
Cucumber - Select a dense cucumber with minimal dents and avoid any soft bits.
Bulgur - Find it in large supermarkets near the pasta or the whole grain section. Also found in many health stores.
Not pictured, but included in the recipe are cupboard staples - olive oil, salt & vinegar.
Steps
Here are the 3 ULTRA SIMPLE steps to making this healthy & aromatic Lebanese inspired tabule salad.
Hint - This is just your visual overview. For all details & exact measurements scroll to the bottom!
1. - Firstly, wash and finely chop all your salad ingredients.
2. - Prepare the bulgur by soaking it in boiling hot water.
3. - Lastly, make the dressing and drizzle it on top.
Details on how to make tabouleh dressing are below.
Once that's finished, give it a good stir. Ta-daa! Your salad is ready.
Green tip - When you're chopping the herbs, don't discard their stalks. They're packed with flavour & don't need to be thrown away.
Dressing
A good dressing is at the heart of every tabbouleh salad.
You want it to be packed with flavour, but not too overwhelming as to overpower the rest.
Here's how to make it:
- Start with oil. I used light olive oil, but if you prefer something heavier, choose extra virgin olive oil.
- Add lemon juice. If you don't have a citrus squeezer, feel free to use a fork. Simply press it into the halved lemon and twist it tightly to get all the juice out.
- Add vinegar. This is my secret ingredient. A lot of Lebanese dishes feature pickled vegetables, and what's better at recreating that juicy pickled flavour that a bit of vinegar?
- Finish off with salt. Either use the recommended amount as desired in the recipe card or adjust salt to taste.
Pro Tips
- Tabule salad tends to taste even better when it stands for a day or so (in the fridge). The flavors will meld together, while the herbs and veggies will soften slightly.
- It also tastes better when tomatoes & cucumber are in season.
- Not a fan of bulgur? Throw in quinoa or couscous instead.
- Want an extra kick of flavour? Spice it up with fresh chillies or sprinkle chilli flakes on top.
- It's worth putting in an extra effort and chopping your ingredients very finely.
FAQ
It's traditionally served cold.
I recommend popping it in the fridge for 10-15 minutes before serving.
However, it's all up to personal preference. If you wish, you can easily serve it warm too.
You can pop it in an airtight container and store in the fridge for 4 days.
However, it's SO good you'll probably eat it way before that!
The key is in removing as much water as possible - meaning you'll need to deseed tomatoes and cucumber.
Once you've washed all the ingredients, make sure to dry them well and pat dry any excess water.
No, you should not leave it out at room temperature. Store it in the fridge.
It originates from the mountain regions of Lebanon and Syria.
There are just about 250 calories per serving.
Serving
If you're not familiar with this salad you might be wondering how to serve it.
In Middle Eastern restaurants tabule is most often served with lamb kebabs.
If you're vegetarian or vegan like me, you can try it with veggie or tofu kebabs - SO good!!
Here are some alternative ideas.
- With bread! Pitta is a classic option, but freshly baked herb bread or pretzels work brilliantly too.
- Pair it with a larger main like mac & cheese or orzo pasta.
- With sautéed green beans or mushrooms.
- Next to various roasted veg like broccoli, cauliflower, or even sweet potato.
- On its own!
Storing
To store - Store in an airtight container in the fridge for up to 4 days.
The flavours will meld together & the salad will be even tastier!
To freeze - I don't recommend freezing this salad. It has a high water content which will make it soft, soggy & unpleasant when deforested.
Other Recipes
Looking for more healthy & satisfying salads? Then look no further than these!
Now that we've covered all our main steps, it's time to get cooking!
Got any questions about making this recipe? Reach out in the comments section below. I aim to answer all comments within 24 hours.
Tried this recipe? I would SO appreciate it if you could leave a review below. Your feedback helps me run this blog, create better recipes & lets more visitors find my recipes.
Recipe
Tabule Salad - Easy And Healthy Ingredients
Equipment
- Chopping board
- Knife
- Measuring cups or scales
Ingredients
SALAD
- 1⅔ cups cucumber
- 10 cherry tomatoes
- 1,5 cups parsley
- ¾ cup cilantro coriander
- 1 cup mint leaves
- ½ cup bulgur or couscous
- 3 green onions
DRESSING
- 1 lemon juice only
- 2 teaspoon olive oil
- ½ teaspoon salt or to taste
- 4 tablespoon vinegar I used apple cider vinegar
Instructions
- Thinly chop all salad ingredients. Set aside.
- In a small bowl, whisk all the dressing ingredients.
- Boil a kettle. Prepare bulgur by placing it in a bowl and covering it in boiling hot water. Let steep for 10 minutes.
- Taste after 10 minutes and add an extra splash of hot water if you prefer a softer texture. Once you're happy with the texture, set aside to let cool in the fridge.
- Transfer all salad ingredients to a large bowl. Add bulgur.
- Drizzle with the dressing and mix well.
- Optional step: place the salad in the fridge for 15-20 minutes to let cool.
- Remove from fridge and enjoy!
Notes
- Tip 1 - Tabule salad tends to taste even better when it stands for a day or so (in the fridge). The flavors will meld together, while the herbs and veggies will soften slightly.
- Tip 2 - It also tastes better when tomatoes & cucumber are in season.
- Tip 3 - Not a fan of bulgur? Throw in quinoa or couscous instead.
- Tip 4 - It's worth putting in an extra effort and chopping your ingredients very finely.
- Spicy! Want an extra kick of flavour? Spice it up with fresh chillies or sprinkle chilli flakes on top.
Anne
This is beautiful!! I'm in love with the colour scheme here *HEART EYES*
Katja
YESSS!! The colours, the flavours, the ingredients. Yes to everything!
Katie
I've never made tabbouleh salad before, but it's been a long time favourite in the family when eating out. This recipe was spot on, tasted a lot like the one I order in a local Lebanese place!
N.
Ooh I love tabbouleh but have never made it myself, I bet it will be so much nicer!
So bugulur wheat doesn't need to be cooked?
Tajda Ferko
Ahh that's exciting! Freshly made tabbouleh is just an explosion of flavours. Hope you enjoy it, I would love to hear your thoughts after you've tried it. And yes, bulgur doesn't need to be cooked, but it does have to be steeped in boiled water for long enough to become soft. If you follow the instructions from the recipe card, you should be fine. Have a lovely sunday! x
Sarah
Story time - I tried the BEST tabouleh in a small Lebanese place a few years back. Have been looking for a good recipe that would replicate the textures, scents & flavor and this is the closest I've ever come to replicating it. Bookmarked, printed & ready to make it a regular dish on our home menu. Thank you!!
Tajda Ferko
This is the BEST feedback, thank you so much!