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This tabouli salad recipe is made with the freshest ingredients including finely chopped vegetables, herbs, and bulgur tossed in avocado oil and lemon juice. It pairs nicely as an appetizer or as a side dish to a variety of meals!
This tabouli salad recipe is one of my favorites to make during the summer months, when the produce is in season and packed with flavor! I love adding tabouli as a side dish to any Middle Eastern meal including chicken shawarma meatballs, or a Mediterranean inspired bento box including hummus, pita bread, hard boiled eggs, and veggies.
To make the tabouli salad with the best flavor, I recommend using only the freshest ingredients. Visit a local grocery store or farmers market to purchase fresh and firm vegetables and herbs. When choosing bulgur, be sure to purchase fine bulgur, as this will provide the best texture. When it comes to choosing the oil, I prefer avocado oil, as this is what I always have stocked in my pantry. But feel free to swap for extra virgin olive oil!
To achieve the best texture within this salad, be sure to finely chop the vegetables and herbs. Be sure to also drain any excess fluid coming from the tomatoes by placing them in a colander and squeezing out extra fluids. When all ingredients are combined, I highly recommend placing the tabouli salad within the refrigerator for at least 30 minutes. This will allow the flavors to infuse, which will bring more flavor to this Mediterranean inspired dish.
I recommend consuming this salad within the first 3-4 days for the freshest flavor.