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Tabbouleh Salad

This delicious, refreshing and amazingly tabbouleh salad is perfect as an appetizer and also a salad!
Course Salad
Cuisine American
Keyword Tabbouleh Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Calories 270kcal
Author Kathleen


  • 5 Bunches Curly Leaf Parsley
  • 1 Cup Bulgur Wheat
  • 4-6 Tomatoes Seeded and Finely Chopped
  • 1 Small White Onion Finely Diced
  • 1 Cup Fresh Lemon Juice
  • 1/2 Cup Extra Virgin Olive Oil
  • To Taste Salt
  • To Taste Pepper
  • Pinch Ground Cinnamon


  • Rinse bunches of parsley very thoroughly.  Wrap a few bunches at a time in a clean kitchen towel and refrigerate overnight.
  • In a medium bowl, cover bulgur with boiling water and let sit for a few hours. Drain any excess water. Allow cooling.
  • Gather parsley bundles by the stems, hold the stems up and the leaves of the parsley down on your cutting board. With a chef knife, cut the leaves off from the large stems. Pick through the mixture and remove any thicker stems within the bundle of leaves. The process leaves in a food processor until you have a fine chop.
  • In a large bowl, add all the ingredients.  Season with salt and pepper. Refrigerate for a few hours and allow flavors to mingle. Check salt and pepper again and adjust. Serve with fresh pita cut in wedges or Romaine lettuce leaves. Enjoy!


Calories: 270kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 358mg | Fiber: 5g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 29.5mg | Calcium: 23mg | Iron: 1mg