The Best Tabbouleh Salad

in Dinner, Salads

Tabbouleh Salad Recipe

The best? What a bratty title. I always think it’s super snobby when someone names a recipe “the best” of anything but sometimes it really is true. Sometimes your aunt’s guacamole is magical and has this one weird and unexpected ingredient that really does make it the best. Sometimes your grandmama really does know the secret to perfect carrot cake. Sometimes it’s valid. This situation here is sort of the best tabbouleh salad I’ve ever had. Like, ever. So here we are with this super pretentious recipe title. I’m sorry…but only a little sorry.

I really love normal tabbouleh salads and I really, really love fattousch salads, so I figured I’d give this tabbouleh salad fattoush-like qualities. Did I just make sense? That was a long sentence.

Tabbouleh Salad Recipe

My favorite thing about fattousch salads? The salad dressing and the crispy pita bits. Both are so important and amazing. They basically make the salad.

I love normal tabbouleh salad just fine but it needed a bit of a makeover. Or actually, it didn’t need a makeover; it’s just a lil’ better with a bit of a makeover. A salad makeover.

I like this salad with a side of hummus and that yogurt soda I keep telling myself I should like.

Tabbouleh Salad Recipe

The Best Tabbouleh Salad

Print this recipe!

Dressing:
1/2 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon sumac
1 lemon
Salt
Pepper

Salad:
Olive oil
3/4 cup bulgar (try to find “fine bulgar,” if you can)
1 1/2 cups water
Salt
1 1/2 cup diced Persian cucumbers
1 cup halved cherry tomatoes
1/4 cup minced fresh Italian parsley
3 tablespoons minced fresh mint
3 green onions, tops and bottoms discarded and thinly sliced
1 cup cubed feta (2 ounces)
Handful pita chips, broken up

1. In a small bowl, combine the olive oil, red wine vinegar, minced garlic, sumac and juice from 1 lemon. Salt and pepper to taste. (I added about 1 1/2 teaspoons salt and a few pinches of pepper.) Set aside.

2. Place a medium saucepan over medium heat. Add a few teaspoons of oil and when hot, add the bulgar; stirring it frequently, toast it for 1-2 minutes. To the bulgar, add 1 1/2 cups water and 1/2 teaspoon salt. Cook for 10 minutes, or until the water is evaporated and tender. Fluff with a fork and set aside; cool to room temperature.

3. (Note: If you’re serving this for later, I’d add the pita chips right before serving so they don’t get soggy.) To a medium mixing bowl (or your salad serving bowl), add the bulgar, cucumbers, tomatoes, Italian parsley, mint, green onions, cubed feta and pita. Add half of the dressing and gently toss everything together. Add the rest of the dressing and give it one more toss. Serve immediately.

Serves 4

Tabbouleh Salad Recipe

{ 35 comments… read them below or add one }

Johanna April 24, 2013 at 1:28 am

Looks super tasty! Adding something bready to anything will make me love it, so this looks like a great idea. Will. Have. To. Make. This. Very. Soon.

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thecitygourmand April 24, 2013 at 1:32 am

Looks great, pretty sure I could devour bucket loads of this stuff!

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Bev @ Bev Cooks April 24, 2013 at 6:04 am

Tabbouuuuuuleh meh!

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Tieghan April 24, 2013 at 6:13 am

Ah yes please!!! LOVE!

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Heather @ A Sweet Simple Life April 24, 2013 at 6:15 am

Yum! This looks incredible. Could I substitute quinoa to make it gluten free?

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Amy J. April 24, 2013 at 10:04 am

I usually make tabbouleh with quinoa and it turns out great!

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Adrianna Adarme April 24, 2013 at 10:09 am

I agree with Amy. I’ve had tabbouleh salad with quinoa and it’s awesome.

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Heather @ A Sweet Simple Life April 25, 2013 at 5:44 am

Thank you both!

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Margherita April 24, 2013 at 7:03 am

Looooooove it!

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Katrina @ Warm Vanilla Sugar April 24, 2013 at 7:09 am

This looks like such a dream! Love it!

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Marie @ Little Kitchie April 24, 2013 at 8:32 am

I’m all over this. I love that you broke up pita chips into the tabbouleh… don’t know why I’ve never done that before?!

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Belinda @themoonblushbaker April 24, 2013 at 8:35 am

I love when the pita chips in the salad soak up the dressing. That is a flavour bomb I tell you. So dreamy on a warm spring day.

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Lori April 24, 2013 at 9:14 am

Looks and sounds delicious! What a great idea. I think this will have to be on the menu soon with some roasted garlic hummus on the side!

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Anne @The Cooking Campaign April 24, 2013 at 9:29 am

I can not wait to try this! It looks like an amazing summer dish, thanks for sharing!

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First Night Design April 24, 2013 at 9:44 am

Oh, another gorgeous-looking, gorgeous-sounding recipe. Thank you for sharing.
Sarah

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TinaS April 24, 2013 at 9:48 am

I would eat this right now!
Definitely putting this on the “make it! make it now!” list. :]

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Maisk April 24, 2013 at 9:51 am

I know when you say “the best” it’s open for personal preference and interpretation, as it is with all recipes. Of course, you can take anything and call it tabbouleh, that’s the beauty of cooking. But I will just share that growing up eating tabbouleh, and making it myself, your recipe shouldn’t really be called tabbouleh but maybe bulgar salad inspired by fattoush and tabbouleh. Tabbouleh in essence, is a parsley salad. It is 90% parsley, the rest a combination of softened bulgar, tomatoes, and some onion. Any place in the Middle East will serve it as such. I love that you are incorporating middle eastern flavors, it’s refreshing to see it represented. Just thought I’d offer a little bit of clarifying info, especially because THE BEST title caught my eye. I’d be happy to offer any recipes for you to try on middle eastern cuisine. :)

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Adrianna Adarme April 24, 2013 at 10:10 am

The best is totally subjective. Thanks for your feedback! I know do know that the ratio of bulgar and Italian parsley is not traditional, but I actually prefer it this way. :) And please she me any and all recipes you’d like! I love reading new recipes and getting new ideas. :)

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Maisk April 24, 2013 at 12:37 pm

Ok, I’ll definitely send you some recipes to try! Thanks! Honestly so few food blogs feature this cuisine…I think they’re scared! ;)

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Tracy | Peanut Butter and Onion April 24, 2013 at 9:56 am

I have a friend who loves Tabbouleh Salad. If it is the best then shout it!!

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Sue/the view from great island April 24, 2013 at 10:38 am

I love tabouleh, and serving it on pita chips is brilliant!

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Eileen April 24, 2013 at 11:38 am

“The best” thing bothers me too! It’s certainly a whole lot of why I can’t stand America’s Test Kitchen. Ugh. But I think this tabbouleh sounds pretty delicious!

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Tia S. April 24, 2013 at 11:47 am

This looks amazingly fresh and perfect for summer.

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loryn April 24, 2013 at 12:32 pm

i’m going to make this for my self-date tomorrow night. i had only thought as far as martinis, so salad is likely to be a great addition :) welcome to the party, mr salad!

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Halle April 24, 2013 at 2:16 pm

More importantly, what the heck is yogurt soda??

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Sahar April 25, 2013 at 10:06 pm

Oh, man! It’s the best! It’s a little bit different depending on where in the world you are, but usually it’s yogurt with carbonated water and salt, and sometimes mint or other herbs. Sometimes it’s not carbonated. It’s incredibly refreshing, and also an acquired taste for most people who didn’t grow up drinking it. It’s called “doogh” in Iran and “ayran” in Turkey and a variety of things in different Arab countries. I love it :).

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Christina @ The Beautiful Balance April 24, 2013 at 2:37 pm

YUM!! I love your use of fresh herbs, true tabbouleh can’t be achieved without them!

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Tina April 24, 2013 at 6:39 pm

Please get in my belly right now :) unreal!! Do u think this can be diet food?

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Cookie and Kate April 24, 2013 at 6:58 pm

I also raise an eyebrow when I see “the best” but I totally believe you on this one. Looks perfect!

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Jayne April 24, 2013 at 7:36 pm

I just bought a pack of easy make tabbouleh. And now I see this. I really should consult your blog before jumping in on purchases.

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Elisa @ Insalata di Sillabe April 25, 2013 at 3:48 am

This recipe is simply perfect for summer lunches and picnics! I bet everyone here will love it and we’ll be making it non stop during the next hot months!

xo, Elisa

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Velva April 25, 2013 at 7:26 pm

I am a lover of tabbouleh salad and always looking for new ways to enjoy it,
Thanks for sharing.

Velva

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Lucy May 1, 2013 at 3:31 am

Yeah this looks like the best tabbouleh salad I’ve seen, just bookmarked, so going to make this next week!

Lucy Loves To Cook.

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ami@naivecookcooks May 7, 2013 at 3:38 pm

I like addition of feta and pita chips! So creative!

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Elsword Hack May 13, 2014 at 9:31 am

There is certainly a lot to learn about this topic. I love
all the points you’ve made.

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