Fresh Herb Tabbouleh with Parsley and Mint

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 6 side-dish servings
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 50 minutes

Quick Ingredients

Bulgur: 1/2 cup fine bulgur wheat, 3/4 cup boiling water at 212°F, 1/4 teaspoon fine sea salt
Herbs: 4 packed cups finely chopped flat-leaf parsley, 1 packed cup finely chopped fresh mint
Vegetables: 2 cups finely diced ripe tomatoes, 1 cup finely diced cucumber, 3/4 cup thinly sliced scallions
Dressing: 1/3 cup fresh lemon juice, 1/3 cup extra-virgin olive oil, 3/4 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper

Do This

1. Rinse 1/2 cup fine bulgur, then soak it with 3/4 cup boiling water and 1/4 teaspoon salt for 15 minutes.
2. Drain off any excess water and let the bulgur cool for 5 minutes.
3. Finely chop 4 packed cups parsley and 1 packed cup mint; dry the herbs well so the salad stays crisp.
4. Dice the tomatoes and cucumber small, then slice the scallions thinly.
5. Whisk lemon juice, olive oil, remaining 3/4 teaspoon salt, and black pepper.
6. Toss bulgur, herbs, vegetables, and dressing together gently, then rest for 15 minutes before serving.

Why You’ll Love This Recipe

Extra fresh and herb-heavy: This version leans into lots of parsley and mint, so every bite tastes bright, green, and lively.
Crisp, juicy texture: Finely diced tomatoes, cucumber, and scallions keep the salad refreshing without overwhelming the herbs.
Simple, pantry-friendly dressing: Fresh lemon juice, olive oil, salt, and pepper are all you need for a clean, classic finish.
Great with almost anything: Serve it with grilled chicken, fish, falafel, hummus, pita, kebabs, or a mezze spread.

Grocery List

Produce: Flat-leaf parsley, fresh mint, ripe tomatoes, cucumber, scallions, lemons
Dairy: None
Pantry: Fine bulgur wheat, extra-virgin olive oil, fine sea salt, freshly ground black pepper

Full Ingredients

For the Bulgur

1/2 cup fine bulgur wheat, preferably #1 fine grind
3/4 cup boiling water, 212°F
1/4 teaspoon fine sea salt

For the Herb-Heavy Salad

4 packed cups finely chopped fresh flat-leaf parsley, from about 3 large bunches
1 packed cup finely chopped fresh mint leaves, from about 1 large bunch
2 cups finely diced ripe tomatoes, about 3 medium tomatoes
1 cup finely diced English cucumber or Persian cucumber
3/4 cup thinly sliced scallions, about 6 scallions

For the Lemon-Olive Oil Dressing

1/3 cup fresh lemon juice, from about 2 to 3 lemons
1/3 cup extra-virgin olive oil
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Fresh Herb Tabbouleh with Parsley and Mint – Closeup

Step-by-Step Instructions

Step 1: Hydrate the bulgur

Place the fine bulgur in a fine-mesh sieve and rinse it under cool running water for 20 seconds to remove excess starch. Drain well, then transfer it to a medium heatproof bowl. Add 3/4 cup boiling water at 212°F and 1/4 teaspoon fine sea salt. Stir once, cover the bowl with a plate, and let the bulgur sit for 15 minutes.

After soaking, fluff the bulgur with a fork. If you see any standing water, drain it through the sieve and gently press out the excess moisture. Let the bulgur cool uncovered for 5 minutes while you prepare the vegetables and herbs.

Step 2: Wash and dry the herbs thoroughly

Rinse the parsley and mint in cool water, then dry them very well. A salad spinner is ideal; spin the herbs twice if needed. For the crispest tabbouleh, the herbs should feel dry before chopping. Excess water can dilute the lemon-olive oil dressing and make the salad soggy.

Trim away any tough parsley stems, but keep the tender upper stems because they add excellent flavor and crunch. Pick the mint leaves from their stems, discarding any thick or woody stems.

Step 3: Finely chop the parsley and mint

Using a sharp chef’s knife, finely chop the parsley until it is small, fluffy, and evenly cut. Avoid overworking it into a paste; the goal is delicate chopped herbs, not bruised herbs. Repeat with the mint. You should have 4 packed cups finely chopped parsley and 1 packed cup finely chopped mint.

Transfer the herbs to a large mixing bowl. This recipe is intentionally herb-forward, so the bowl should look mostly green even after the bulgur and vegetables are added.

Step 4: Dice the tomatoes, cucumber, and scallions

Finely dice the tomatoes into pieces about 1/4 inch wide. If the tomatoes are very juicy, place them in a sieve for 2 minutes to drain off excess liquid. Dice the cucumber into the same 1/4-inch size so the salad has an even, pleasant texture. Thinly slice the scallions, using both the white and green parts.

Add the tomatoes, cucumber, and scallions to the bowl with the parsley and mint. Small, even cuts help the vegetables blend into the herbs instead of taking over the salad.

Step 5: Mix the lemon-olive oil dressing

In a small bowl or measuring cup, whisk together 1/3 cup fresh lemon juice, 1/3 cup extra-virgin olive oil, 3/4 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk for about 20 seconds, until the dressing looks glossy and lightly blended.

Taste the dressing on a small piece of cucumber or parsley. It should taste bright and slightly assertive because the bulgur and vegetables will soften the acidity once everything is mixed.

Step 6: Toss the tabbouleh gently

Add the cooled bulgur to the large bowl with the herbs and vegetables. Pour the dressing over the top. Using two large spoons, gently lift and fold the salad until the bulgur is evenly distributed and the herbs are lightly coated. Avoid mashing or pressing the tomatoes.

At this point, the tabbouleh should look vibrant, glossy, and mostly green, with small pops of red tomato, pale cucumber, and scallion throughout.

Step 7: Rest, taste, and serve

Let the tabbouleh rest at room temperature for 15 minutes before serving. This short rest allows the bulgur to absorb the lemony dressing and helps the herbs, tomatoes, cucumber, and scallions come together.

After resting, taste and adjust with up to 1 tablespoon additional lemon juice, 1 tablespoon additional olive oil, or 1/4 teaspoon additional fine sea salt if needed. Serve slightly chilled or at room temperature, ideally between 55°F and 65°F for the freshest flavor.

Pro Tips

Use fine bulgur: Fine bulgur softens quickly and blends naturally into tabbouleh. Medium or coarse bulgur will be chewier and may need more soaking time.
Dry the herbs well: Water clinging to parsley and mint is the main reason tabbouleh turns watery. Spin or pat the herbs dry before chopping.
Chop with a sharp knife: A dull knife bruises herbs and can make them dark or wet. Sharp, clean cuts keep the salad fluffy and bright.
Keep the bulgur modest: Tabbouleh is meant to be an herb salad with a little bulgur, not a grain salad. The extra parsley and mint are the star here.
Season after resting: The flavor changes as the bulgur absorbs the dressing, so final seasoning is best done right before serving.

Variations

Gluten-free tabbouleh: Replace the bulgur with 1 cup cooked and cooled quinoa. Use the same dressing and herb measurements.
Extra lemony tabbouleh: Add 1 teaspoon finely grated lemon zest and increase the lemon juice by 1 tablespoon for a sharper, brighter salad.
Mezze-style tabbouleh: Serve over crisp romaine leaves with warm pita, hummus, olives, and grilled halloumi or falafel.

Storage & Make-Ahead

Tabbouleh is best served the day it is made, after a 15-minute rest. Store leftovers in an airtight container in the refrigerator at 40°F or below for up to 2 days. The herbs will soften over time, but the flavor will remain bright.

To make it ahead, hydrate and cool the bulgur up to 1 day in advance, then refrigerate it in an airtight container. Wash and thoroughly dry the herbs up to 1 day in advance, wrapping them in paper towels inside a container or zip-top bag. For the crispest salad, chop the herbs and vegetables and add the dressing no more than 1 hour before serving.

Nutrition (per serving)