Lebanese Tabbouleh Salad

Lebanese Tabbouleh salad

Prepare time: 15 min
Cook/Soak: 10/30 min
Ready in: 35 min
Servings: 2 people


  • 1 cucumber
  • 250 grams of tomatoes
  • 3 spring onions
  • 1 lemon
  • 2 branches of mint
  • 2 bunches of parsley
  • 100 grams of bulgur or a mix of bulgur and quinoa
  • Olive oil
  • Salt

Tabbouleh is one of my favourite refreshing side or lunch dishes. Super fresh and full of our vitamin friends.  My Tabbouleh rule is the more parsley the better. You can chooose to soak or to cook the bulgur. Soaking the Bulgur will give you a more chewy texture, which is  great for a dish like Tabbouleh. This will take you between 20/30 minutes, until the right texture. Cooking the Bulgur, will take you about 10/15 minutes.

Start with washing all vegetables and herbs. Then bring the bulgur with a layer of water to boil or let it soak, as written above. Peel the cucumber and chop both the cucumber and tomatoes in small cubes. Take a big bowl and add the vegetables. Then chop the leaves of the parsley and mint finely. Followed by the spring onions. Add the chopped ingredients to the bowl with the vegetables.

Then take a smaller bowl and add juice of 1 lemon, salt and olive oil. Mix everything well and taste if the flavours are balanced. After check if the bulgur is ready and let it cool down a bit.

Combine all the ingredients, mix everything well. Check if it needs some extra salt or an extra drizzle of olive oil. This recipe is super light, healthy and tasty, perfect for the summer days to come!


Previous articleMezzi Rigatoni all’Amatriciana
Next articleSpecial Caesar salad