Kale Cucumber Tabbouleh is a fun twist on traditional tabbouleh using kale, fresh vegetables, bulgur, fresh herbs and a light, lemony dressing. This salad screams summer, is healthy and great for a crowd!
Summer salads make me happy! When I think of warm weather I almost always think of this Easy Tabbouleh Recipe. I have grown up eating this light, fresh Lebanese salad.
While the classic version is a favorite of mine I also enjoy variations like today’s Kale Cucumber Tabbouleh, Greek Tabbouleh and this Cauliflower Tabbouleh.
I grow a garden every year and love adding the vegetables and herbs I grow to my summer salads.
A few of my favorite salads this time of year are this Easy Lebanese Salata, Mediterranean Bean Salad and this Greek Village Salad.
Yes, I love pumpkin and butternut squash and warm soups also, but give me fresh, summer salads and I am a happy girl. My body just feels better when I eat salads. In my cooking I try to follow the 80/20 rule and live my life in moderation.
That means there is always room for chocolate, ice cream and the indulgences we all love. But that also means that I leave room for plenty of healthy foods including lots of leafy greens, fresh vegetables and herbs.
Kale Cucumber Tabbouleh not only boasts the nutritional benefits of all of those vegetables, including superfood kale, but it has bulgur in it.
I love making raw kale salads like this Kale Caesar Salad, Tropical Kale Quinoa Salad, Kale Couscous Pomegranate Salad or this Avocado Kale Spinach Salad.
Recipe Ingredients You’ll Need:
- Bulgur Wheat: The bulghur wheat is the grain that is used in traditional tabbouleh. You will want to soak the bulgur to help it become softer.
- Herbs: The herbs in tabbouleh are fresh mint and fresh curly parsley. I try to chop it finely to help the parsley remain fluffy and not soggy.
- Tomato: For the diced tomatoes I suggest using fresh tomatoes. Beef steak tomatoes work really well. I take the seeds out when possible to help keep the extra juices to a minimum. You can honestly use any tomatoes you want but try to dice them relatively small.
- Kale and Cucumber: The vegetables in this salad are kale and cucumbers. Try to finely dice the cucumbers and remove the stems and chop the kale.
- Green Onion: This recipe uses the green and white parts of the green onion.
- Lemon Juice: The lemon juice is added into the salad dressing. If you have fresh lemon juice that works best but you also can use store-bought lemon juice if that is all you have.
- Olive Oil: Extra virgin olive oil is the best option if you have it. I try to use a good quality olive oil since it is for the salad dressing and holds a lot of the flavor.
How to Make Kale Cucumber Tabbouleh
Step 1: Soak Bulgur: Combine the bulgur and boiling water and let soak for 1 hour. Drain well and squeeze out any excess water.
Step 2: Mix Salad Ingredients: In a large salad or mixing bowl combine the tomatoes, green onion, cucumber, mint, parsley, kale and bulgur and toss to combine.
Step 3: Create Dressing: In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, and a dash of salt and pepper. Shake or whisk to combine.
Step 4: Toss Salad in Dressing: Pour the dressing over the salad and toss gently. If possible let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. Serve or cover and refrigerate.
Ways to Modify Kale Cucumber Tabbouleh:
- Vegetables: Fresh vegetables are a nice addition to this salad. You could add carrots, radish, cherry tomatoes, bell pepper, mushrooms, squash or broccoli.
- Herbs: Fresh herbs always take these type of salads to the next level. Try adding cilantro, dill, oregano or basil.
- Cheese: I used feta cheese in this tabouli recipe but goat cheese would work nicely too.
- Grains: Quinoa works nicely in this salad but you could also use bulgur wheat, brown rice, farro or wheat berries.
- Beans: I often add beans for added protein. I think that white beans or chickpeas would work best in this salad.
- Cheese: This salad does not use cheese but I think it would be a great addition. Try goat cheese, feta cheese, Parmesan cheese or mozzarella cheese.
Recipe FAQ
If possible this is the best method to help the parsley maintain a light, fluffy consistency. Chop everything finely but not to the point where it becomes mushy. A sharp knife will prevent bruising the herbs and vegetables.
The best tomatoes for tabbouleh are those that are ripe, firm, and not too watery, as they provide the perfect balance of flavor and texture without making the salad soggy. Here are some ideal options: Beef steak tomatoes I really like as long as you can remove the seeds as they can be watery. Roma or plum tomatoes are an excellent choice because they have fewer seeds and less juice, making them less likely to water down the salad. Their firm texture and rich flavor hold up well when diced finely. Cherry tomatoes or grape tomatoes are also a nice option. These are sweet, flavorful, and less watery than some larger varieties. Cut them into small pieces or quarters for the salad.
Let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. However, don’t make it too far in advance, as it can lose its freshness.
Other Mediterranean Salads you Might Like:
- Lemon Arugula Salad
- Easy Lebanese Salad
- Tomato Cucumber Feta Quinoa Salad
- Cucumber Tomato Salad with Yogurt Dressing
- Mediterranean White Bean Salad
- Mediterranean Eggplant Salad
Kale Cucumber Tabbouleh
Ingredients
- 3/4 cup bulgur
- 3/4 cup boiling water
- 3 cups tomatoes,, chopped {for me it was 5 medium tomatoes}
- 5 green onions,, green and white parts chopped
- 1/2 of an english cucumber,, diced {about 2 1/2 cups}
- 1/4 cup fresh mint,, finely chopped
- 1 bunch fresh parsley,, finely chopped
- 6 ounces of kale,, stems trimmed depending on the variety you use and chopped {I used baby kale so I didn’t need to remove the stems use whatever variety you like}
- 1/4 cup lemon juice,, approximately 1 lemon juiced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Combine the bulgur and boiling water and let soak for 1 hour. Drain well and squeeze out any excess water.
- In a large salad or mixing bowl combine the tomatoes, green onion, cucumber, mint, parsley, kale and bulgur and toss to combine.
- In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, and a dash of salt and pepper. Shake or whisk to combine.
- Pour the dressing over the salad and toss gently. If possible let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. Serve or cover and refrigerate.
Notes
- Try adding sumac or za’atar for extra spice!
- Some additional ingredients that go well in this salad are: grilled chicken or salad, chickpeas, feta cheese, kalamata olives
- I used baby kale for this recipe but feel free to use whatever kale variety you like or even try something like arugula or spinach.
- This salad makes a great addition to meals as a side or a garnish when making pitas with meat and hummus.
During any get together for a meal my brother-in-law always makes tabbouleh. This Christmas because all our prepwork had to be done the night before, we decided to try the Kale Cucumber Tabbouleh and it was a huge hit! I’ve always said I preferred his tabbouleh with lettuce best but this is a close contender. Absolutely delicious and will be my goto from now on!
I am so glad you guys liked it! Thanks for the feedback. It is a nice change from traditional tabbouleh. There is a place where I live that is a Lebanese restaurant that makes something similar and I love it so I had to recreate it.
I am loving the fresh flavors and bright colors in this salad! It makes me feel healthier just looking at it–but I will be sure to make (and eat!) it instead!
Thanks Dee Dee! Yes, it is so bright and fresh and full of a lot of great, healthy ingredients. Hope you give it a try.
It similar to Turkish Kısıır, bulgur mix with fresh vegetables. Your kale cucumber tabbouleh looks absolutely yummy!
Thanks! Turkish Kısıır sounds interesting–going to look it up!
What a delicious twist on traditional tabbouleh! I love eating bright and colorful salads and this one is beautiful!
Thank you Marlynn! The brighter and more colorful, the better, right?
Whoa we are totally twinning with the kale tabbouleh recipes- love yours, the cucumber sounds so refreshing! 🙂
Thanks Medha! I loved the new twist on the classic tabbouleh I usually make. The cucumber is a nice, refreshing addition!