Traditional Tabbouleh Salad
A refreshing and herb-forward Middle Eastern salad made with finely chopped parsley, mint, bulgur wheat, crisp romaine lettuce, ripe tomatoes, and a bright lemon olive oil dressing.
What You'll Need
4–6 ServingsHomemade Za’atar Blend
Step by Step
Soak the Bulgur
Combine the fine bulgur wheat with boiling water or lemon juice and allow it to sit until tender. Fluff with a fork and drain any excess liquid.
Prepare the Fresh Herbs
Finely chop the parsley and mint by hand to preserve their texture and freshness. Thinly slice the scallions.
Chop the Vegetables
Dice the tomatoes and cucumber if using, and roughly chop the romaine lettuce for added crunch and freshness.
Combine the Salad
In a large bowl, combine the soaked bulgur, herbs, tomatoes, romaine lettuce, scallions, and cucumber.
Prepare the Dressing
Whisk together the lemon juice, olive oil, Za’atar seasoning, sea salt, and freshly cracked black pepper until well combined.
Toss & Chill
Pour the dressing over the salad and toss gently until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve Fresh
Serve chilled as a refreshing appetizer, side dish, or as part of a traditional mezze platter.
