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+ servings

Serevan’s Tabouleh

Chef Serge Madikians' Tabouleh recipe from his restaurant Serevan in Amenia, NY.
Prep Time 20 mins
Resting Time 30 mins
Total Time 50 mins
Course Appetizer, Salad, Side Dish
Servings 6 servings


  • cups bulgur, #1 fine (If you don’t have #1 (fine) bulgur, pulse the larger size bulgur in a food processor a few times to achieve a finer grind.)
  • 1 lb Roma or Beefsteak tomatoes (washed and diced to ¼-inch)
  • ¼ lb Persian, Kirby, or European cucumbers (washed and diced to ¼-inch)
  • 7 oz red onion (diced to ¼-inch)
  • ¼ cup flat-leaf parsley and fine stems (well-packed fresh)
  • ¼ cup cilantro and fine stems (well-packed fresh)
  • ¼ cup mint leaves and fine stems (well-packed fresh)
  • 2 tbsp chives (finely cut)
  • ¼ cup light olive oil
  • 3 tbsp Kosher salt (or more to taste, divided)
  • 1 tbsp white wine vinegar (optional)
  • tbsp freshly squeezed lemon juice (or more to taste)
  • cayenne pepper (dash, optional)
  • freshly squeezed lime juice (whole lime, optional)


  • Place the bulgur in a large enough bowl to hold at least triple its size, and with enough room for mixing the salad comfortably.
  • Place the diced tomatoes and all of their juices on top of the bulgur. Sprinkle 1 Tbsp. of Kosher salt on top of the tomatoes. Do not mix.
  • Place the diced cucumbers and their liquid on top of the tomatoes; add another Tbsp. of the salt. Do not mix.
  • Add the diced onions to the bowl and sprinkle ½ Tbsp. of the salt. Pour the lemon juice, vinegar, lime juice, and cayenne, if using. Do not mix.
  • Put the bowl aside for 15 minutes without mixing.
  • After 15 minutes, add the herbs and olive oil and mix well.
  • Put the bowl aside for at least 10 minutes, or up to 30 minutes, so the bulgur can soften as it soaks up the juices and oil.
  • After the bulgur has softened, taste to see if any seasonings need adjusting. 
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