Cucumber Tabbouleh – A Bright, Herb-Packed Middle Eastern
Cucumber Tabbouleh is a refreshing Middle Eastern salad made with finely chopped parsley, cucumbers, tomatoes, bulgur wheat, lemon juice, and olive oil. The salad is light, nutritious, and bursting with fresh herbal flavors. Its crisp vegetables and tangy dressing create a bright and balanced taste. Traditionally served as part of a mezze platter, it pairs beautifully with grilled meats, pita bread, and dips. The addition of cucumbers makes this version extra refreshing and hydrating. Easy to prepare and naturally healthy, this salad is perfect for everyday meals or gatherings.
Ingredients
- 1 cup bulgur wheat
- 2 cups fresh parsley (finely chopped)
- 1 cup cucumber (finely diced)
- 1 cup tomatoes (diced)
- 3 green onions (chopped)
- ¼ cup fresh mint leaves (chopped)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place bulgur in a bowl and cover with hot water. Let it soak for about 10 minutes until tender, then drain excess water.
- Finely chop the parsley and mint. Traditional tabbouleh uses very finely chopped herbs to create a delicate texture.
- Dice cucumbers and tomatoes into small pieces. Chop green onions thinly.
- In a large bowl, mix parsley, mint, cucumber, tomatoes, green onions, and bulgur.
- Drizzle olive oil and fresh lemon juice over the salad. Add salt and black pepper.
- Gently toss everything together until well combined.
- Let the salad rest for about 10 minutes so the flavors can blend.
- Serve chilled or at room temperature, optionally on lettuce leaves or with pita bread.
Notes
- Use flat-leaf parsley for the best flavor.
- Finely chopping the herbs is key to authentic tabbouleh.
- Cucumbers add refreshing crunch and hydration.
- Bulgur should be soft but not mushy.
- Fresh lemon juice provides the best flavor.
- This salad tastes better after resting briefly.
- Adjust lemon and salt to taste.
- Always use high-quality olive oil.