Tabbouleh Salad with Lemon Dressing Recipe

Tabbouleh Salad with Lemon Dressing Recipe

Try this light salad packed with flavour to mix up your salad routine.

Ingredients (serves 6 people)

  • 250 millilitres (1 cup) medium or fine cracked bulgur wheat (Look for it near the rice and couscous, or in the international food aisle.)
  • 500 millilitres (2 cups) (about 1 bunch) fresh Italian flat-leaf parsley, de-stemmed and chopped
  • 30 millilitres (2 tablespoons) fresh mint leaves, chopped
  • 6 tomatoes, diced
  • 1 medium onion, diced
  • Salt, pepper and lemon juice, to taste
  • Juice of 1 lemon
  • 60 millilitres (4 tablespoons) olive oil
  • 10 millilitres (2 teaspoons) salt (set aside)
  • 2 millilitres (1/2 teaspoon) freshly ground black pepper (set aside)

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  1. Using a fine mesh sieve, rinse bulgur wheat several times.

  2. Transfer to bowl and pour boiling water in until covered. Let stand, following the recommended cooking time on the package.

  3. In a large mixing bowl, whisk together dressing ingredients until well combined. Toss with parsley, mint, tomato and onion.

  4. Drain bulgur wheat, add to salad mixture. Season with salt, freshly ground black pepper and lemon juice to taste.

  5. Serve with lemon wedges.

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