Fresh Israeli Tabbouleh Salad with Mint and Parsley

I first encountered real Israeli tabbouleh at a neighborhood restaurant in Tel Aviv, and it was nothing like the bulgur-heavy versions I'd tried back home. This Israeli version is all about the herbs. The parsley isn't just a garnish here – it's the star, making up nearly half the salad. Fresh mint adds brightness, and just enough bulgur provides texture without overwhelming those vibrant green flavors. The key to getting this right is treating your herbs like the main ingredient they are. You'll want to chop the parsley by hand instead of using a food processor, which bruises the leaves and makes everything bitter. I learned this lesson the hard way after making a few disappointing batches. Take your time with the knife work – it's worth it. The mint should be chopped finer than the parsley since its flavor is more intense. What makes this salad particularly special is how the lemon juice and olive oil work together to brighten all those herbs. I use about twice as much lemon juice as most recipes call for because it really makes the flavors pop. The tomatoes should be diced small and seeded so they don't make everything soggy. Some people skip the seeding step, but you'll end up with a watery mess if you do. This tabbouleh is perfect for summer barbecues or as part of a mezze spread alongside hummus and baba ganoush. It actually gets better after sitting for an hour or two, which makes it ideal for entertaining. Just don't add the salt until right before serving, or the vegetables will start releasing too much liquid.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Israeli, Middle Eastern

Calories: 145

Ingredients Method Notes

Ingredients

1/2 cup fine bulgur wheat
2 cups fresh flat-leaf parsley stems removed, finely chopped
1/2 cup fresh mint leaves finely chopped
3 medium ripe tomatoes seeded and diced small
4 scallions white and green parts, thinly sliced
1/4 cup fresh lemon juice from about 2 lemons
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt or to taste
1/4 teaspoon black pepper freshly ground

Method

Place the bulgur in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a medium bowl and add enough boiling water to cover by 1 inch. Let stand for 15 minutes until tender.
Drain the bulgur thoroughly in the strainer, pressing out as much water as possible with the back of a spoon. Spread on a clean kitchen towel and pat dry. Set aside to cool completely.
Meanwhile, wash and thoroughly dry the parsley. Remove the thick stems and finely chop the leaves with a sharp knife. You should have about 2 packed cups of chopped parsley.
Finely chop the mint leaves, keeping them separate from the parsley. Dice the tomatoes, removing seeds and excess juice. Slice the scallions thinly.
In a large bowl, combine the cooled bulgur, chopped parsley, mint, diced tomatoes, and scallions. Toss gently to mix.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the salad and toss thoroughly. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Let the tabbouleh stand at room temperature for 30 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

Notes

This tabbouleh improves with time and can be made up to 4 hours ahead. Store covered in the refrigerator and bring to room temperature before serving. If the salad seems dry after sitting, add a bit more lemon juice and olive oil. For best results, don't add salt until just before serving to prevent the vegetables from releasing too much liquid.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 145

% Daily Value*

Total Fat 7g 9%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg

Sodium 245mg 11%

Dietary Fiber 4g 14%

Total Sugars 3g

Protein 4g 8%