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Barbara’s Tabbouleh
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Here’s a really easy recipe that is both healthy and tasty. This has a nice blend of tomatoes and cucumber with the zesty flavors of onions, mint and garlic.

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Serves 6-8


The salad

  • 1 cup of arugula (finely chopped optional)
  • 2 seedless cucumbers peeled and diced
  • 4 ripe tomatoes diced
  • 3 cups curly parsley leaves (about 2 bunches) diced
  • 1 cup fresh mint leaves or basil chopped
  • 6 scallions or 1 small red onion chopped (diced)
  • 3 to 4 cloves of fresh garlic chopped very fine
  • 1 jalapeño chopped fine for some heat if desired

The dressing:

1/3 cup lemon juice (about 3 lemons)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Zest of 1 lemon
1/2 cup extra-virgin olive oil



Cut the cucumber and tomatoes into ¼-inch cubes, place in a colander, sprinkle generously with salt and let the vegetables “sweat” out their excess moisture for about 15-20 minutes. Wash the parsley, then either pat dry (with paper towels or a clean dish towel) or spin in a salad spinner. Repeat with the mint and or basil. When the herbs are clean and dry, use a sharp knife (you may use a blender or food processor) to finely chop them. Place the herbs in a large mixing bowl. Trim the scallions or red onion and dice them into very small pieces. Now add chopped jalapeño (optional). Add parsley. Drain the cucumbers and tomatoes of the released liquid and then add the vegetables to the parsley, mint and basil (optional). Toss with a rubber scraper to combine. In a small bowl, use a fork to mix the lemon juice, salt, pepper, lemon zest. Slowly drizzle in the olive oil while you continue to mix with the fork. Then pour the dressing over the vegetables and toss gently until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavors can blend.


This is so refreshing and oh so healthy— but on day two, it tasted even better and on day three it was still good. After the fourth day it’s time to toss it!

Last modified on June 03, 2017

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