Tabbouleh Salad

Serves 6 as a side dish or sandwich filling
A complex array of irresistible textures and flavors makes it a refreshing warm-weather salad, a wonderful side dish for a roast lamb dinner, or as a part of mezze, an assortment of small appetizers. It also keeps well in the refrigerator for a few days, allowing the flavors to meld, making it a great do-ahead salad for both an entertaining menu and the lunch pail. You can also use it as a filling for sandwiches, layered into pita bread and topped with cold sliced lamb and some sliced feta cheese (opposite).


  • 1/2 cup bulgur wheat
  • 2 tomatoes, diced (1 1/2 cups)
  • 3 scallions (both white and green parts), trimmed and thinly sliced (1 cup)
  • 2 to 3 cups chopped fresh curly parsley, stems removed
  • 1 cucumber, peeled and diced (1 cup)
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 teaspoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt, or more to taste


  1. Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
  2. Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
  3. Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.
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