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4.50 from 2 votes

Lebanese cucumber salad

This Lebanese cucumber salad is a cold salad with bulgur and herbs that fits perfectly with any kind of dish! Made with simple ingredients and it the perfect way to treat yourself with a healthy fix! 
Course Salad, Side Dish
Cuisine Arabic
Keyword Tabbouled salad, Tabbouleh recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 361kcal
Author Penelopi


  • 1.5 cup parsley chopped
  • 5 Tbsp mint chopped
  • 1 Tbsp bulgur
  • 1 small cucumber
  • 2 Tbsp warm water
  • 2 Tbsp lemon juice
  • 7 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tomato
  • 1 piece of lettuce


  • Mix Bulgur with warm water and keep aside for 30 minutes.
  • Cut the tomatoes and cucumber in half, remove the seeds and drain them. 
  • Cut the tomatoes and cucumbers into very small pieces. 
  • Chop the parsley and mint into very small pieces and keep them aside. 
  • Put the chopped vegetables in a bowl and mix well.
  • Add the bulgur and mix again.
  • Add the lemon, salt, pepper and mix well. 
  • Place Tabbouleh in the piece of lettuce and serve.
  • Enjoy!!


  • In Arab countries, they normally serve Tabouleh with Falafel, Babaghanoush, and Hummus on a big platter. A perfect combination! 
  • Use fresh crunchy vegetables. This will give you the crunchiness and freshness of the salad.
  • Prior to using soaked bulgur, drain it very well. 
  • Consume immediately. Do leave it for the next day.
  • Chop the veggies as small as possible, by hand. Do not blend them. 
  • Use vegetables from the fringe for a cold salad.


Serving: 1serving | Calories: 361kcal | Carbohydrates: 15g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Sodium: 816mg | Potassium: 624mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3920IU | Vitamin C: 56.9mg | Calcium: 92mg | Iron: 3.3mg