• 1 head of little Gem lettuce
  • 150g/ 51/2 oz bulgar wheat
  • 90ml/ 3fl oz boiling water
  • 3 snack cucumbers
  • 3 plum tomatoes
  • Some parsley, fresh mint, dill
  • 4 spring onions thinly sliced
  • Pomegranate seeds (optional)

Dressing ingredients

  • Juice of 1 lemon
  • 6 tbsb of extra virgin olive oil
  • 1 clove of garlic
  • Sea salt and freshly ground black pepper

Author of this recipe



Salad blogger / food writer

Food, culture and travel. These are my passions. If you mix them together, you can get very interesting stories. Above all as vegetarian, you can't imagine how many funny moments I've had in... Read more
Total votes: 106

There are two secret ingredients in this tabbouleh salad recipe: fine bulgar and fresh herbs.  It's so refreshing with the pomegranate and lettuce leaves. 


1. Put the bulgar wheat into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender.
2. Cut the cucumbers and tomatoes (discard the seeds) into tiny cubes. Prepare the dressing by mixing lemon juice, olive oil and crushed garlic.
3. Add the tomatoes, cucumber, dressing and all the fresh herbs to the bulgar and mix well.
4. Season with sea salt and freshly ground black pepper.
5. Now your tabbouleh is finished, you can add them to the lettuce leaves. 

Tips from the author

This tabbouleh salad can be served for lunch, as a starter or side dish.

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