Tabbouleh Salad With Pomegranate

Tabbouleh Salad With Pomegranate

Tabbouleh salad is likely the topmost famed Mediterranean/Middle Eastern salad there is. I first tried it in one of the Lebanese places in East London and fell in love with its’ citrusy-crunchy-sweet flavour straight away. Now its one of my favourite go to salads during picnic season. And it really tastes like summer, it is fresh and light with plenty of herbs. Pomegranate seeds add that extra sweet punch and really elevate the whole dish. Have it as a starter, a side or as the main event.      tomatoes, bulgur and mint on the black board

You probably have noticed that all my recipes are super easy to make. This gorgeous pomegranate bulgur salad is no exception. The method could not be more simple – just chop all the veg and herbs and season to your taste. It is a great lil recipe to have in your books for any spontaneous picnic or BBQ nights. (They might come sooner than you think) Otherwise you can make this salad ahead and leave it in fridge over night.Bulgur salad on the plate being held

Pomegranate tabbouleh salad in the bowl

Toppedwith Tip: The idea is to have a little bulgur with the salad, not a little salad with your bulgur.

This is going to be a part of my “pimp up your picnic basket” series so be sure to check back for other tips and recipes right here on my blog. You might also  like my other picnic food ideas such as beetroot hummus or asparagus cigars.

Tabbouleh Salad With Pomegranate

Serves 4

  • 200 g bulgur wheat
  • sea salt
  • 1 cucumber
  • freshly ground black pepper
  • 1 bunch of fresh mint
  • 2 bunches of fresh flat-leaf parsley
  • 4 spring onions
  • 2 lemons
  • extra virgin olive oil
  • 1 half of pomegranate

Bulgur, tomato, mint, parsley on the black board


1. Rinse the bulgur wheat under cold running water. Put the bulgur wheat into the pot, add boiling water and cover for 15 minutes. Drain and leave to cool completely.
2. Take all the vegetables and herbs, chop them finely. Add all the chopped veg to the bowl with the lemon juice, 4 table spoons of olive oil, good pitch of salt and pepper. Toss well.
3. Fluff up the bulgur wheat with a fork, then add it to the chopped veg bowl.
4. Take half of the pomegranate and bash it cut-side down with a wooden spoon so the seeds will fall into the bowl ( not on your kitchen walls, happened to me, true story).  Season to taste and tuck in. Mediterranean tabouli in the jar for ready to go lunches

One more thing: Did you love this tabbouleh salad recipe? I want to know! Leave me a comment down below and snap a photo for Instagram. Tag me @toppedwith so I can see your beautiful creations. Your feedback is super important to me. Give me a shout if you run into trouble on IG so I can walk you through it. Also don’t forget to subscribe for my updates about coffee, summer recipes and mini adventures.
Mucho Love.
Tabbouleh salad in the bowls with pomegranate seeds