Tabouli (Tabbouleh) is a fresh, herby Middle Eastern salad that’s loved in Greece and all around the Mediterranean. My version is bright, lemony, and packed with chopped parsley, mint, ripe tomatoes, shallots, pomegranate seeds, and tender bulgur wheat. Everything comes together with extra virgin olive oil and fresh lemon juice for a vibrant salad that’s healthy, flavorful, and incredibly refreshing.
It’s the perfect side dish for grilled meats, mezze spreads, or anytime you want something light and colorful on the table.
If you love this Tabouli (Tabouleh) salad, you will also love this Horiatiki-Greek Tomato Cucumber Salad, Maroulosalata-Lettuce salad, or Cauliflower-Broccoli salad!
Why you will love this Tabouli (Tabbouleh)
Here is what you need
- Fine bulgur wheat — The classic choice for tabouli. If the package doesn’t specify the grade or you can’t find fine (#1) bulgur, soak regular bulgur in boiling water for a few minutes, then drain well and let it dry in a fine sieve so it doesn’t turn mushy.
- Tomatoes — Use ripe but firm tomatoes so they release less water and keep the salad fresh.
- Shallots — Mild and sweet. Spring onions (scallions) are a perfect substitute.
- Fresh flat-leaf parsley — The star of the salad. As Yotam and Sami say, tabbouleh is essentially a parsley salad, not a bulgur salad — so don’t skimp!
- Fresh mint — Adds brightness and fragrance. Fresh spearmint is a great substitute.
- Fresh lemon juice — Gives the salad its signature sharp, fresh flavor.
- Extra virgin olive oil — Use the best one you have. With such simple ingredients, good EVOO makes a big difference.
- Pomegranate kernels — Jewel-like, sweet, juicy bursts that make every bite exciting. Optional but highly recommended.
- Baharat(see below), allspice, sea salt, and black pepper — Warm spices + clean seasoning complete the flavor profile and balance the herbs and lemon.
About the Baharat Spice Blend
Baharat is wonderfully fragrant and adds incredible depth to salads, meat marinades, grains, and roasted vegetables. It’s absolutely worth making your own — the flavor is warmer, fresher, and more aromatic than anything prepackaged. Store it in a sealed jar for up to eight weeks and use it whenever you want a hit of Middle Eastern warmth.
For the best results, use a spice grinder to make this blend silky and even.
If you’re using a mortar and pestle, consider swapping whole cardamom pods for ground cardamom, since the pods can be stubborn to break down by hand.
See the recipe card for exact ground measurements.
- One teaspoon of black peppercorns*
- One teaspoon of coriander seeds
- One small cinnamon stick, roughly chopped
- ½ teaspoon whole cloves
- ½ teaspoon ground allspice
- Two teaspoons of cumin seeds
- One teaspoon of cardamom pods
- ½ whole nutmeg, grated
How to make it:
Place all the spices in a spice grinder or mortar and grind until you have a fine, even powder. Transfer the Baharat seasoning to an airtight container and store for up to eight weeks.
*See the recipe card for exact ground measurements.
How to make tabouli
Step 1 — Rinse the bulgur.
Place the bulgur wheat in a fine sieve and rinse under cold running water to remove excess starch. Drain well, then transfer to a mixing bowl.
Step 2 — Prep the tomatoes and shallots.
Dice the tomatoes into ½ cm pieces and add them to the bowl along with their juices. Finely chop the shallots and add them in as well.
Step 3 — Chop the herbs.
Trim off the tough ends of the parsley stems. Gather a handful of parsley, pack it tightly, and chop as finely as possible with a large, sharp knife. Repeat with the remaining parsley, then go over it again if needed so the pieces are very fine.
Finely chop the mint leaves in the same way. Add all the chopped herbs to the bowl.
Step 4 — Season and finish.
Stir in the allspice, Baharat seasoning, fresh lemon juice (to taste), extra virgin olive oil, sea salt, and freshly ground black pepper. Toss gently to combine. Adjust seasoning and lemon as needed.
Serve at room temperature for the freshest flavor.
Pro Tips for the best Tabouli
- Use flat-leaf parsley. It has better flavor and texture than curly parsley and is the traditional choice.
- Chop the herbs very finely. You want delicate, thin pieces — no big chunks of parsley or mint. A sharp knife makes all the difference.
- Don’t drown the bulgur. Soak it briefly or use hot water so it becomes tender without turning mushy. Fluff it before adding it to the salad.
- Add the tomatoes last if they are very juicy. This keeps the salad fresh instead of watery.
- Taste and adjust the lemon. Tabouli is all about brightness — add more lemon to taste right before serving.
- Use the best olive oil you have. This salad is simple, so the quality of the EVOO really matters.
- Chill it. A short rest in the fridge helps the flavors meld and makes the salad even fresher.
FAQs
How to Serve Tabouli (Tabbouleh)
A traditional way to enjoy tabbouleh is with small cos lettuce leaves for scooping. Lay them out on a platter and let everyone help themselves — it’s fresh, fun, and perfect for sharing.
In Greece, tabouli is often served as part of a meze spread, where it pairs beautifully with almost anything. Try it alongside:
- Pork gyros or chicken souvlaki
- Grilled chicken chops
- Juicy meatballs
- Traditional Greek lemon chicken
You can round out the table with classics like tzatziki yogurt dip, fried calamari, and homemade pita bread.
Light, herby, and bright, tabouli is the perfect balance to rich grilled meats and savory Greek dishes.
Storage
- Storage: Store leftovers in an airtight container for up to 3 days. The flavor improves, but the herbs will soften over time.
- Reheating: Tabouli is a cold salad — do not reheat it.
- To refresh leftovers:
- Add a squeeze of lemon
- A splash of olive oil
- A little fresh parsley or mint if available
- This brings the salad back to life beautifully.
More salad recipes
Tabouli Salad-Tabbouleh
Equipment
- sharp chef's knife
Ingredients
- 2 oz bulgur wheat 60 grams
- 2 tomatoes large ripe and firm, 1⅓ cup / 300g
- 1 shallot
- 4 bunches fresh flat-leaf parsley ⅔ cup chopped packed / 160g
- 2 bunches fresh mint ¼ cup chopped packed /30g
- 4 tablespoons lemon juice
- ⅓ cup pomegranate seeds
- 1 teaspoon baharat seasoning
- 1 teaspoon ground allspice
- ⅓ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Baharat spice blend
- 1 teaspoon whole black pepper 1¼ teaspoons ground black pepper
- 1 teaspoon coriander seeds 1¼ teaspoons ground coriander
- 1 small cinnamon stick ⅓ teaspoon ground cinnamon
- 2-3 cloves ¾ teaspoon ground cloves
- 2 teaspoons cumin seeds 2½ teaspoons ground cumin
- ½ teaspoon cardamom pods ¾ teaspoon ground cardamom
- ½ whole nutmeg 1 teaspoon ground nutmeg
- ½ teaspoon ground all spice
Instructions
- Place the bulgur wheat in a fine sieve and put under running cold tap water to remove most of the starch. Transfer to a bowl.2 oz bulgur wheat
- Dice the tomatoes into 0.5cm pieces and add to the bowl, along with their juices. Chop the shallots and add to the bowl.2 tomatoes 1 shallot
- With a large, sharp knife trim off the end of the parsley stalks.T ake a couple stalks of parsley, pack them together tightly and chop as finely as possible. Do the same with the remaining stems and leaves. Go over the chopped parsley again if you need to. Add the chopped parsley to the bowl.4 bunches fresh flat-leaf parsley
- Chop the mint leaves as finely as the parsley and add to the bowl. 2 bunches fresh mint
- Finally stir in the pomegranate seeds, allspice, baharat seasoning, lemon juice to taste, olive oil, sea salt and freshly ground pepper. Adjust the seasoning to taste and serve at room temperature.⅓ cup pomegranate seeds 1 teaspoon ground allspice 1 teaspoon baharat seasoning 4 tablespoons lemon juice ⅓ cup extra virgin olive oil sea salt freshly ground pepper
Baharat seasoning
- Place all the spices in a spice grinder or pestle and mortar and grind until they are a fine powder. Alternatively place the ground versions of the spices in a jar, cover and shake well.Store baharat seasoning in an airtight container for 8 weeks.
Notes
- Use flat-leaf parsley and chop it very finely for the best texture.
- Rinse the bulgur well, then drain thoroughly so the salad doesn’t get watery.
- Add the tomatoes last if they’re very juicy to keep the salad fresh.
- Taste and adjust the lemon and salt before serving — tabouli should be bright.
- For gluten-free tabouli, replace bulgur with quinoa.
- Chill the salad for 15–20 minutes to let the flavors develop.
Nutrition
This is so fresh and delicious and tastes as good as it looks (which is beautiful!) The finishing touch of the pomegranate arils adds a lovely pop of colour and slight crunch. Wonderful recipe.
Thank you so much Alexandra!
This is such a flavorful salad and goes well with pizza and it was so easy to put together. We love tabouli and pizza so this was a HIT!
We love tabouli and pizza too! Thank you Kathryn! x Jenny
I am from a Middle Eastern salad and this is one of our favorite salads for family dinner parties. We serve it with soft pita bread and syrian kibbeh balls. It makes a great wholesome dinner.
This salad recipe looks awesome, the ingredients are accessible and the instructions are clear and easy to follow!
I love Tabouli salad-tabbouleh, it looks amazing and healthy. I can have this every day at dinner!!!!
I made this recipe and it was so easy, delicious, and nutritious.
I can’t wait to make this recipe again.
This is so flavorful and delicious. Love the mix of greens with mint and the seasonings are so refreshing.
I love this healthy salad and the extra pomegranate seeds add a beautiful touch!