Tabouli Salad Recipe Made with the Freshest Ingredients

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This Tabouli Salad 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!

Tabouli salad recipe

This Tabouli Salad 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.

Ingredients Used in this Tabouli Salad Recipe

To make this 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 I always have this stocked in my pantry. But feel free to swap for extra virgin olive oil!

How to Prepare this Salad

To achieve the best texture within this salad, 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 vibrant flavor to this Mediterranean inspired dish.

I recommend consuming this Tabouli Salad within the first 3-4 days for the freshest flavor.

Tabouli Salad

This Tabouli Salad is made with the freshest ingredients including finely chopped vegetables, herbs, and bulgur tossed in avocado oil and lemon juice. It pairs nicely as a side dish or as an appetizer to a variety of meals!
Prep Time30 minutes
Refrigerate30 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Servings: 8 servings


  • ½ cup fine bulgur
  • 1 cup English cucumber finely chopped
  • 1 roma tomato seeded and finely chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon parsley finely chopped
  • 1 tablespoon mint finely chopped
  • cup green onion finely chopped
  • ¼ teaspon sea salt
  • 1 small lemon freshly squeezed
  • ¼ cup avocado oil


  • Soak the bulgur in water for 5-7 minute. Drain well, squeezing the bulgur by hand to get rid of any excess water. Set aside.
  • Finely chop the English cucumber, roma tomato, garlic, parsley, mint and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
  • Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  • Drizzle over the lemon juice and avocado oil, mix well.
  • For best results, cover the tabouli and refrigerate for 30 minutes. Enjoy!

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