This Lebanese Tabbouleh recipe, also known as Tabouli Salad, is green, herby and full of fresh lemon flavor. Parsley, mint, tomatoes and bulgur wheat, all tossed in lemon juice and olive oil.
Most restaurant versions get one thing wrong: too much bulgur. This is a parsley salad, not a bulgur salad. You only need a small amount of bulgur to hold everything together.
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This salad goes with almost anything off the grill. I usually serve it with Chicken Shish Kebab or Turkish Grilled Lamb Kofta - Izgara Kofte.
It also works well next to Persian Shirazi Salad and Green Beans as part of a bigger spread.
Why This Recipe Works
- The balance is right: plenty of fresh parsley and mint with a modest amount of fine bulgur.
- The simple dressing keeps it fresh and sharp, with an optional touch of pomegranate molasses for extra depth.
- It is ready in 30 minutes and tastes even better after a short rest in the fridge.
- Tabouli salad is naturally vegan, and you can make it gluten-free with one simple swap.
What is Tabbouleh?
Tabbouleh (also spelled Tabouli, Tabouleh, or Taboule) is a Mediterranean salad. This delicious and healthy salad consists of a generous amount of fresh parsley, bulgur wheat, onions, and tomatoes dressed with a lemon-and-olive oil dressing.
Tabbouleh is one of the Middle East’s most iconic dishes and a true Levantine classic. It is widely popular in Eastern Mediterranean countries such as Syria, Lebanon, Israel, Palestine, Jordan, Turkey, and Iraq.
Tabbouleh has been made in the mountains of Lebanon and Syria for centuries. The name comes from an Arabic word for seasoning. It is such a big deal in Lebanon that the country has celebrated National Tabbouleh Day on the first Saturday of July since 2001.
Other countries have their own versions too. Turkey has kisir, Armenia has eetch, and the Dominican Republic has tipile, brought over by Lebanese and Syrian emigrants.
It is typically served as a part of a mezze platter along with Mediterranean Hummus Dip, Baba Ganoush Without Tahini, Homemade Labneh (Yogurt Cheese), Yaprak Sarma - Stuffed Grape Leaves, Çiğ Köfte, and Icli Kofte (Turkish Kibbeh).
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Here is everything you will need for making Tabbouleh Salad:
- Bulgur - It comes in fine, medium, and coarse grinds, and this salad needs fine bulgur. A little goes a long way: this recipe uses half a cup of bulgur to three cups of chopped parsley. You can find it in Turkish or Middle Eastern shops, and it is the same grain used for Mercimek Köftesi (Vegan Lentil Meatballs) and Traditional Kisir Recipe (Spicy Turkish Bulgur Salad).
- Pomegranate molasses - A thick syrup made from pomegranate juice, with an intense sweet-and-sour flavor a bit like balsamic reduction. Classic Lebanese tabbouleh is dressed with just lemon juice and olive oil, so it is optional, but I like the depth it adds.
- Parsley - The second main ingredient is parsley. Authentic tabbouleh recipe uses loads of parsley hence the name is Lebanese Parsley Salad. You can use both curly and flat-leaf parsley.
- Tomatoes - They add more texture and color to the salad as well as a refreshing flavor. Juicy summer tomatoes are always the best option but if you can't find them, cherry tomatoes work well too.
- Mint - Fresh mint is traditionally added to this salad which provides a refreshing flavor.
- Red onions - You can substitute them with shallots or green onions.
Add to Your Tabbouleh Salad
- Cucumber - Peel and finely dice them, and scoop the seeds out if using large cucumbers. It is not strictly traditional, but it adds a fresh crunch.
- Garlic - Turn 1 clove of garlic into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Green onion - Slice both green and white parts of 2 - 3 green onions to add a subtle flavor to your tabouli salad.
How to Make Lebanese Tabbouleh - Tabouli Salad
Cook the Bulgur
Place the bulgur in a pan filled with cold water and bring to a boil on medium heat. Lower the heat when it boils and then gently simmer for 5 minutes or until they are cooked al dente.
Drain the bulgur and then let it cool down while preparing the rest of the salad. When it's cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
Chop the Vegetables and Herbs
Wash and finely dice the tomatoes, and then place them in a large bowl. Peel and finely dice the red onion, and then add it to the tomatoes. Wash the parsley leaves and then let them totally dry before chopping.
Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves. Wash, dry, and chop the mint leaves.
Combine the Ingredients
Add the bulgur, parsley, mint, pomegranate seeds, lemon juice, pomegranate molasses, olive oil, and salt to the bowl. Mix all together until nicely combined, taste, and then adjust the amount of seasoning to your taste.
Recipe Tips From the Chef
- Use extra fine bulgur for Tabbouleh. If you use bulgur with larger grain, you need to adjust the soaking time and the amount of water you use soaking.
- Chop your herbs with a very sharp knife to avoid bruising them. Don't use your food processor for chopping herbs.
- Same as any other salad recipe, use the freshest and best ingredients you could possibly get.
- Cover and refrigerate your salad for 30-60 minutes before serving. It allows the flavors to develop together.
- Dice the tomatoes, then let them drain in a colander for a few minutes so their juices don't water down the salad.
- Wash the parsley ahead of time and dry it really well. Wet parsley turns the salad soggy and dulls the dressing.
- If you use extra fine bulgur, you can skip the pan and simply soak it in cold water until tender, then squeeze out any excess.
- Taste just before serving and adjust the lemon and salt. The bulgur soaks up the dressing as it sits.
What to Serve With Tabbouleh Salad?
Tabouli Salad is a great addition to the mezze selection. In Lebanon, it is often eaten scooped up in crisp lettuce leaves instead of with a fork. Alternatively, you can serve it as an appetizer or side dish for a wide variety of meals such as:
Storage Instructions
Leftover tabbouleh keeps in an airtight container in the fridge for up to 3 days. Tip the bowl and drain away any juices before it goes in, as they keep softening the bulgur and herbs. Don't freeze this salad. The parsley and tomatoes lose their texture completely once thawed.
Make Ahead
Tabbouleh is an easy salad to prep in stages. You can cook the bulgur up to 3 days ahead and keep it covered in the fridge. Wash the parsley a day in advance so it is completely dry by the time you chop it. You can also chop the vegetables and herbs a few hours ahead, keep everything in separate containers, then combine with the dressing shortly before serving.
Recipe FAQs
Tabbouleh is one of the healthiest salads and is made with all healthy ingredients such as parsley, bulgur, tomatoes, lemon juice, onions, and olive oil.
This delicious and refreshing salad helps with weight loss and also cleanses the body.
Yes, you can replace bulgur wheat with quinoa, hempseed seeds, or wild rice to make a gluten-free version of this vegan salad.
Although they both are made from wheat, they are different. Bulgur is a whole grain made of cracked and partially boiled durum wheat.
It is commonly used in Mediterranean and Middle Eastern cuisines. Couscous is not a whole grain, it is a tiny pasta made of semolina.
It is a common ingredient in North African and Middle Eastern recipes.
The usual culprits are wet parsley, undrained tomatoes, or too much bulgur. Dry the herbs well after washing, drain the diced tomatoes in a colander, and stick to a small amount of fine bulgur. If it sits a while, you may need to drain it again before serving.
Cold. Chill it briefly before serving so the flavors settle. It is at its best on the day it is made, though leftovers still taste great the next day.
Related Recipes
For other healthy and delicious Mediterranean salad recipes why not try:
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I hope you enjoy the process of making this Lebanese Tabbouleh Salad as much as you enjoy eating it! 🙂
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Lebanese Tabbouleh Recipe (Tabouli Salad)
Ingredients
- ½ cup fine bulgur
- 2 medium tomatoes (finely diced)
- 1 small red onion (finely diced)
- 3 cups flat leaf parsley (finely chopped)
- 2 tablespoon fresh mint leaves (finely chopped)
- ½ pomegranate (seeds)
- 1 ½ tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
Instructions
- Place the bulgur in a pan filled with cold water and bring to a boil on medium heat.
- Lower the heat when it boils and gently simmer for 5 minutes or until they are cooked al dente.
- Drain the bulgur and let it cool down while preparing the rest of the salad. When it's cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
- Wash and finely dice the tomatoes and place them in a large bowl.
- Peel and finely dice the red onion and add to the tomatoes.
- Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves.
- Wash, dry, and chop the mint leaves and add to the bowl with tomatoes and onions along with the bulgur, parsley, pomegranate seeds, lemon juice, pomegranate molasses, olive oil, and salt.
- Mix all together until nicely combined, taste, and adjust the amount of seasoning to your taste.
Notes
- Use extra fine bulgur. It only needs a short soak in cold water instead of cooking; squeeze out any excess before adding. Larger grains need more soaking time and water.
- Chop the parsley and mint with a very sharp knife to avoid bruising the leaves, and skip the food processor.
- Dice the tomatoes and drain them in a colander for a few minutes so their juices do not water down the salad.
- Wash the parsley ahead of time and dry it very well. Wet parsley makes the salad soggy.
- Use freshly squeezed lemon juice and a good extra virgin olive oil. The dressing does a lot of the work here.
- Cover and refrigerate the salad for 30-60 minutes before serving to let the flavors develop.
- Make ahead: cook the bulgur up to 3 days in advance and keep it covered in the fridge. You can also chop the vegetables and herbs a few hours ahead and combine everything just before serving.
- Storage: keep leftovers in an airtight container in the fridge for up to 3 days, draining any collected juices first. Do not freeze this salad, the parsley and tomatoes lose their texture once thawed.
- Gluten-free: replace the bulgur wheat with cooked quinoa or wild rice.
- The pomegranate seeds and pomegranate molasses are optional. Classic Lebanese tabbouleh is dressed with just lemon juice and olive oil.
Nutrition
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Cuqui says
I, like you, like mine with a little more bulgur. I also add a bunch of spring onions finely chopped and sometimes, for a little crunch, I add a few chopped radishes. I must try it with the pomegranate seeds and molasses. Thank you for posting your recipe.
Ayla Clulee says
It is my pleasure, Cuqui. I like adding radishes to salads but never tried in tabouli. It is such a great idea!
Daphne says
Looks so fresh and healthy. Would basil work with this salad?
Ayla Clulee says
Hi Daphne
Parsley is one of the main ingredients and a characteristic of this healthy salad. However, you can replace the mint with basil if you like. I hope you try and love it as much as we do!
Best wishes
Ayla
Lucy Daniel says
That was a fantastic dish, Avla! The recipe was simple to remember and quick to prepare. However, I didn't want to consume bulgur as I'm seeking a gluten-free substitute. Can you recommend an alternative ingredient? I've looked and found quinoa as a possible replacement, but I'm not sure if it's the appropriate decision. However, I followed your directions, and the result was great and a big hit with my family. Keep sharing.
Ayla Clulee says
Hi Lucy
I am glad you and your family enjoyed the Tabbouleh, it is a very refreshing and healthy salad!
The best gluten-free replacement for bulgur wheat is quinoa but you can also use wild rice if you prefer.
Best wishes
Ayla Clulee
Ayla says
Thank you for sharing your delicious, easy, and healthy recipe!