Citrus Tabbouleh Salad

Author: Tati Chermayeff


Total Time: 20 minutes  

Yield: 6 servings 

A flavorful and healthy citrus tabbouleh salad recipe made with good-for-you ingredients and tossed in lemon juice and olive oil. This light tabouli salad is vegan and super easy to make. Perfect side dish for family dinners and Summer BBQs.


1/2 cup extra-fine bulgur wheat
1 English cucumber, finely diced
2 – 3 vine or Roma tomatoes (about 1.5 cups), finely chopped
1 medium orange, segmented and chopped
1 large bunch of parsley, remove thick stems & finely chopped (about 1 – 1.5 cups chopped)
1/3 cup fresh mint, finely chopped
3 Tbsp extra-virgin olive oil
1 large lemon, juiced 
1 medium clove garlic, pressed or minced
1 tsp of salt, more to taste
1 tsp of pepper



Soak extra-fine bulgur wheat according to package directions. Drain off any excess water and gently pat dry.

Meanwhile, in a large bowl, combine the diced cucumber and tomato with 1/2 teaspoon of salt. Stir, and let rest for 10 – 15 minutes, or until bulgur wheat is ready.

Strain any excess liquid from the cucumber and tomato mixture. Then, add in the orange, cooled bulgur, parsley, and chopped fresh mint.

In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/2 teaspoon salt, and pepper. Pour it over the salad and stir to combine. Taste, and adjust seasonings if necessary.

For best results, cover the tabouli salad and refrigerate for 15 – 30 minutes before serving. 


Gluten-free option: use cooked & chilled quinoa instead of bulgur wheat.