Classic Greek Tabbouleh with Extra Lemon and Mint
Tabbouleh is a refreshing, herbaceous salad made with parsley, mint, bulgur, lemon, and olive oil. While traditionally Lebanese, the Greek-style twist often includes a bit more lemon, a splash of red wine vinegar, and is slightly less tomato-heavy. It’s light, zesty, and full of Mediterranean flavor.
⏱ Time Required:
Prep Time: 20 minutes
Rest Time (for flavor): 15–30 minutes
Total Time: ~40 minutes
Servings: 4–6 (as a side)
Ingredients:
Base:
½ cup fine bulgur wheat
¾ cup boiling water
Vegetables & Herbs:
2 cups flat-leaf parsley, finely chopped (no stems)
½ cup fresh mint, finely chopped
3 scallions or ½ red onion, finely chopped
2 Roma tomatoes, finely diced (optional: peeled and seeded)
1 small cucumber, finely diced (optional but freshens it up)
Dressing:
1⁄4 cup extra virgin olive oil
1⁄3 cup fresh lemon juice (2–3 lemons)
1 tbsp red wine vinegar
Salt and black pepper, to taste
Optional: ¼ tsp ground allspice or cumin (for a subtle earthy touch)
Instructions:
Step 1: Prepare the Bulgur
1. In a bowl, add bulgur and pour over the boiling water.
2. Cover with a plate or plastic wrap and let it soak for 15–20 minutes, until tender and water is absorbed.
3. Fluff with a fork and let it cool completely.
Step 2: Chop Herbs & Veggies
4. Finely chop parsley and mint using a sharp knife (not a food processor—it bruises herbs).
5. Dice tomatoes, cucumber, and scallions/onion finely and set aside.
Step 3: Mix the Salad
6. In a large bowl, combine cooled bulgur, parsley, mint, scallions, tomatoes, and cucumber.
7. Drizzle with olive oil, lemon juice, and red wine vinegar.
8. Season generously with salt and freshly ground black pepper.
9. Toss well to combine. Taste and adjust lemon or salt to preference.
Step 4: Rest & Serve
10. Let tabbouleh sit for 15–30 minutes before serving to allow flavors to meld.
11. Serve chilled or at room temperature.
Notes:
Fine bulgur is traditional and does not require boiling—only soaking. For coarser types, cook according to package.
You can omit tomato for a greener version or replace with pomegranate seeds for a twist.
Use English or Persian cucumbers for better texture and minimal seedy interior.
Tips:
Always chop herbs last minute to keep them fresh and green.
Add more lemon juice just before serving for extra brightness.
For an extra Greek touch, serve with a crumble of feta or alongside grilled meats or falafel.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead of time?
A: Yes! It gets better after sitting for a few hours. Just toss with a splash of fresh lemon juice before serving.
Q: Can I use quinoa instead of bulgur?
A: Absolutely. Quinoa or even couscous makes a great gluten-free alternative.
Q: How long does it keep?
A: Store in the fridge in a sealed container for 2–3 days.
Nutrition Facts
Calories: ~160 kcal
Protein: 3–4 g
Fat: 8–10 g
Carbohydrates: 17–19 g
Fiber: 3–4 g
Sugar: ~2 g