Sandra Ina Garten Tabbouleh Salad Recipe is a Middle Eastern side dish featuring cracked bulgur wheat and fresh herbs. This vibrant salad mixes flat-leaf parsley, mint, and lemon juice for a sharp, aromatic finish.
The first time I made this, I didn’t drain the bulgur well enough and the whole bowl turned into a soggy mess. Now I always press the soaked grains against a fine sieve to get every drop of water out. If you do nothing else, make sure your herbs are bone dry before you start chopping. Wet parsley turns into a green paste rather than the light, fluffy texture you need for a proper salad.
I’ve tried a few versions of this dish and this one from Ina Garten is the one I keep going back to because the ratio of grains to greens is exactly right. Many recipes use too much bulgur, but here the wheat acts as a subtle base for the herbs. It’s a solid choice when you need something that holds up well for a summer lunch or a garden party.
Ina Garten Tabbouleh Salad Recipe Ingredients
- 150g (5oz) bulgur wheat
- 350ml (12fl oz) boiling water
- 60g (2oz) finely chopped flat-leaf parsley
- 15g (1/2oz) finely chopped fresh mint
- 200g (7oz) diced tomatoes
- 100g (3 1/2oz) finely chopped cucumber
- 40g (1 1/2oz) finely chopped red onion
- 60ml (2fl oz) freshly squeezed lemon juice
- 60ml (2fl oz) extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
How To Make Ina Garten Tabbouleh Salad Recipe
- Soak the bulgur: Place the grains in a heatproof bowl and pour in 350ml (12fl oz) of boiling water. Let the bowl sit for 30 minutes until the grains are soft and have absorbed the liquid.
- Fluff and drain: Use a fork to rake through the soaked bulgur to separate the grains. Pour the wheat into a fine-mesh sieve and press down with the back of a spoon to remove any leftover water.
- Prep the vegetables and herbs: Cut the tomatoes, cucumber, and red onion into very small, even cubes. Chop the parsley and mint leaves finely using a sharp knife to prevent the edges from turning brown.
- Combine ingredients: Put the drained bulgur into a large mixing bowl and add the chopped vegetables and herbs. Toss the mixture gently with a large spoon until the green and red parts are spread evenly through the wheat.
- Make the dressing: Whisk the lemon juice, extra virgin olive oil, salt, and pepper together in a small jug or bowl. Pour the liquid over the salad and stir thoroughly so every grain is coated.
- Toss and chill: Cover the bowl with clingfilm and let it sit for at least 15 minutes before you serve it. This wait is necessary for the wheat to soak up the lemon and oil flavours.
Recipe Tips
Use a very sharp knife when cutting the parsley and mint to avoid bruising the leaves. A dull blade crushes the herbs, which makes them leak moisture and turn dark grey instead of staying bright green.
Drain the tomatoes after dicing them if they are particularly juicy. Removing the watery seeds and pulp ensures the salad stays crisp and doesn’t sit in a pool of liquid at the bottom of the bowl.
Squeeze the lemon fresh rather than using the bottled kind for this recipe. The sharp, clean acidity of fresh citrus is the main flavour driver and bottled juice often tastes metallic in a raw salad.
Wash and dry herbs at least an hour before you plan to chop them. Using a salad spinner helps, but laying them out on a sheet of kitchen roll is the best way to make sure they are completely dry.
Check the bulgur texture before mixing in the other parts. If the grains still feel hard after 30 minutes, add a splash more boiling water and cover the bowl for another 10 minutes.
Salt the salad just before the final 15-minute rest. Adding salt too early can draw the water out of the cucumbers and tomatoes, which makes the whole dish lose its crunch.
What To Serve With Tabbouleh Salad
This refreshing herb salad is the natural partner for charred meats cooked on the grill. It works especially well with lemon and garlic chicken skewers or spicy lamb koftas.
You can also include it as part of a larger spread alongside warm pita bread and smooth hummus. It provides a sharp contrast to rich dishes like roasted aubergine or creamy baba ganoush.
How To Store Tabbouleh Salad
Fridge
Keep the salad in an airtight container in the fridge for up to 3 days. The flavour actually improves on the second day as the grains continue to absorb the lemon dressing.
Reheat
Do not reheat this dish as it is meant to be eaten cold or at room temperature. If it has been in the fridge, take it out 20 minutes before eating to let the olive oil soften.
Freeze
Do not freeze this salad. The fresh parsley and mint will turn into a dark, slimy mush once they thaw out and the cucumbers will lose their structure.
Ina Garten Tabbouleh Salad Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 180 kcal
- Protein: 3g
- Fat: 9g
- Carbohydrates: 20g
- Sugar: 3g
- Sodium: 400mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can swap the wheat for cooked and cooled quinoa if you want a version that is free from gluten.
Make sure you press the soaked grains in a sieve to remove every bit of leftover liquid before you add the vegetables.
Yes, this salad holds up well and the flavours develop nicely after a night in the fridge.
Ina Garten Tabbouleh Salad Recipe
Description
Fresh cracked wheat tossed with heaps of hand-chopped parsley, mint, and a zesty lemon dressing.
Ingredients
Instructions
- Soak bulgur in boiling water for 30 minutes
- Drain grains thoroughly in a fine-mesh sieve
- Finely chop all vegetables and herbs with a sharp knife
- Mix the wheat with the chopped vegetables in a bowl
- Whisk lemon juice and oil then pour over the salad
- Let the dish sit for 15 minutes before serving
