Tabouli Salad with Cucumber

This iconic Mediterranean side dish is characterized by very finely chopped ingredients, especially parsley, to go with the bulgur, which is more of a background ingredient than in some recipes.


  • ½ cup Bulgur wheat, extra fine; coarse will need to soak longer, up to 45 minutes
  • 4 Roma tomatoes, firm very finely chopped
  • 1 English cucumber (hothouse cucumber), very finely chopped
  • 2 bunches Parsley, part of stems removed, washed, well-dried, very finely chopped
  • 12-15 Mint leaves, fresh, stems removed, washed, well-dried, very finely chopped
  • 4 Green onions, white and green parts, very finely chopped
  • 3-4 tbs Lime juice (or lemon juice, if preferred)
  • 3-4 tbs Extra virgin olive oil
  • Salt
  • Romaine lettuce leaves to serve, optional


  1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
  2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
  3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  4. Now add the lime juice and olive oil and mix again.
  5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.


Serves 6-8 | Prep Time 20 – 35 min