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Susquehanna Life

Cooking at Home: Taboulleh Salad

Welcome spring with a recipe for a vibrant, healthy Mediterranean salad. The colors and flavors of fresh cucumbers, tomatoes, scallions, mint and lemon are an invitation to shed your winter doldrums and awaken your taste buds to all spring has to offer!

Taboulleh Salad


  • 1 cup Fine (#1) bulgur
  • 3 cups Very hot water
  • 2 bunches Parsley – 1 flat leaf and 1 curly leaf
  • 1 cup Finely chopped fresh mint
  • 3 medium Tomatoes, cut into 1/4-inch pieces
  • 1 large English cucumber, cut into 1/4-inch pieces
  • ½ cup + 1 T Extra virgin olive oil
  • ½ cup Freshly squeezed lemon juice
  • 3/4 tsp. Salt
  • 1/4 tsp. Black pepper


Stir together bulgur and 1 tablespoon extra virgin olive oil in a heatproof bowl. Pour very hot water over bulgur and allow it soften while you prepare the other ingredients.

Combine all ingredients in a large bowl. Drain bulgur in a sieve and remove any excess liquid.

Transfer bulgur to the large bowl and toss with remaining ingredients.

Mix together remaining olive oil and lemon juice, salt and pepper to form the dressing. Pour over ingredients, mix well. Serve with plenty of fresh pita bread and, if you like, hummus.

Yields 6 side dishes

Susquehanna Life magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.

Visit for a recipe for Hummus bi Tahini.

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