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Home » Dinner Salads

Herb Tabbouleh Salad

Made by Anastasia Papapetros - Serves 6 Filed Under: Dinner Salads, Grain Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Summer Salads, Vegan Salads, Vegetable Salad

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This tabbouleh salad includes a plethora of aromatic herbs that will make your taste buds sing with happiness - perfect for summer picnics and barbecues.

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Herb tabbouleh salad on a blue plate with servers and mint on the side.

This was the perfect salad for our bountiful crop of mini Roma tomatoes and to use up all the leftover herbs in our fridge. Partnered with nutty burgul, toasted pine nuts and zesty lime juice it was just incredible.

In This Post:
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  1. You Will Need
  2. Step-by-Step Instructions
  3. Serving Suggestions  🍽
  4. Tips and Questions
  5. Try Some More of Our Grain Salads
  6. Recipe Card

You Will Need

Labelled ingredients needed to make Hereb Tabbouleh Salad.

Step-by-Step Instructions

Step 1 - Prep Your Burgul

Place ½ cup of burgul wheat in a medium-sized bowl add a pinch of salt and ½ teaspoon cumin powder.

Bulgur in a white bowl with spices.

Add 1 cup of boiling hot water to the burgul and stir.

Bulgur covered in water in a white bowl.

Cover with a plate so that it can puff up.

Bulgur in a bowl covered with a plate.

Allow to soak for at least 30 minutes.

Puffed bulgur wheat in a white bowl.

Fluff up with a fork.

Fluffing up cooked bulgur wheat with a fork in a white bowl.

Add the oil and lime juice and stir through the bulgur.

06-ADD-OIL-&-LEMON-TO-BURGUL

Step 2 - Prepare Remaining Ingredients

Wash your mini Roma tomatoes, pat dry and cut in half lengthwise.

SLICING MINI ROMA TOMATOES LENGTHWISE

Wash your parsley, shake to remove excess water and pat dry. Cut off the stems and roughly chop the leaves.

Chopping parsley on a wooden board with a knife.

Wash the rest of your herbs, shake to remove excess water and pat dry. Pick the leaves from the stems then roughly chop.

CHOPPED MIXED HERBS ON A WOODEN BOARD

Remove the papery skin from your onion, rinse and then chop into small dice.

DICING WHITE ONION

Step 3 - Assem

Place your cooked burghul wheat, your mini Roma tomatoes, all the herbs, diced onion and toasted pine nuts in a large mixing bowl, season with salt and pepper.

INGREDIENTS FOR HERB TABBOULEH SALAD IN A MIXING BOWL

Toss until well combined then arrange in a salad bowl and chill until ready to serve.

MIXING HERB TABBOULEH SALAD

Serving Suggestions  🍽

Pair it with baked meatballs, kofta, chicken shawarma, lamb cutlets, za'atar salmon, some grilled veggies or even a store-bought roast chicken.

Tips and Questions

Can I Use Other Herbs?

  • A great salad to make if you have to use up any herbs that you have in your fridge (just like we did), you can use any combination of soft herbs that you like
  • For this salad, we have used mint, basil and dill. But you could also try any combination of - coriander (cilantro), chervil, fennel fronds, tarragon, lovage or micro rocket.

Tips for the Bulgur

  • Do not wash or rinse burgul as this will make it soggy.
  • Make sure that you use twice the amount of liquid as burgul. No more as it will become soggy, no less as it will not become tender but remain hard.
  • Bulgur continues to swell if moisture is present, it more than doubles in volume, so make sure to use a large enough bowl.
  • You can also make your burgul on the stovetop if you do not have the time to let it soak, just place your burgul in a small saucepan add 1-2 cups of water add a pinch of salt, then bring to a boil, simmer and cook until tender approximately 10-12 minutes. Then strain and rinse well before using.
  • Prepared bulgur can be refrigerated or frozen in containers for later use.

Can I Make It Ahead?

  • This tabbouleh salad is at its best if you allow the flavours to develop, make it a few hours ahead and keep it chilled in your fridge.
  • You can even make this salad a day before, don't soak the burgul wheat as there will be enough moisture for it to puff up overnight.
  • Also, leave out the mint until just before serving as it may discolour slightly.

Can I Meal Prep This Salad?

A great salad to food prep for your lunches during the week, it makes a great base for shredded chicken, flaked salmon, grilled halloumi or crumbled feta.

What Diets is Herb Tabbouleh Suitable For?

Herb tabbouleh salad is suitable for vegan, vegetarian and dairy-free eaters.

Try Some More of Our Grain Salads

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WILD RICE SALAD WITH MUSHROOMS

Recipe Card

Herb tabbouleh salad on a blue plate with servers and mint on the side.

Herb Tabbouleh Salad- aromatic grains

This tabbouleh salad includes a plethora of aromatic herbs that will make your taste buds sing with happiness – perfect for summer picnics and barbecues.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Soak time: 20 minutes minutes
Total Time: 30 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy
Servings: 6 as a side
Calories: 178kcal
Author: Anastasia Papapetros
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Ingredients
  • ½ cup burghul wheat
  • ½ teaspoon cumin powder
  • 250 grams mini Roma tomatoes (approximately 1 small punnet)
  • 1 bunch flat leaf parsley leaves (approximately 2 cups chopped)
  • 1 cup mixed herbs (1 used 3 mint stems, 3 basil stems, 3 dill stems)
  • 1 small onion (approximately 50 grams)
  • ¼ cup pine nuts (toasted)
  • ¼ cup olive oil
  • 3 tbsps lime juice
  • Sea salt and cracked black pepper
Metric - Imperial
Instructions
  • Place your burghul in 1 cup of hot water and allow to soak for 20-30 minutes (until all the water is absorbed and it is cooked through).
  • When done fluff with a fork. Add the oil and lime juice and stir well.
  • Wash your mini Roma tomatoes, pat dry and cut in half lengthwise.
  • Wash your parsley, shake to remove excess water and pat dry. Cut off the stems and roughly chop the leaves.
  • Wash the rest of your herbs, shake to remove excess water and pat dry. Pick the leaves from the stems then roughly chop.
  • Remove the papery skin from your onion, rinse and then chop into small dice.
  • Place your cooked burghul wheat, your mini Roma tomatoes, all the herbs, diced onion and toasted pine nuts in a large mixing bowl, season with salt and pepper. Toss until well combined, taste and adjust seasonings.
  • Arrange in a salad bowl and chill until ready to serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 178kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1204IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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