Tabbouleh salad is a traditional Lebanese salad of finely chopped parsley, mint, tomato, and onion, tossed with fine bulgur soaked in lemon juice and plenty of olive oil. There is no cooking involved, so the whole thing comes down to a sharp knife and fresh ingredients.
This is the authentic version, the way it is made across Lebanon, Syria, Jordan, and Palestine, without any twists or extras. The salad is bright and herby, and the parsley is the star rather than the grain. It is vegan, and it works as a side for grilled meats, at cookouts, or as part of a mezze spread with hummus and pita.
If you like fresh chopped salads, try this Bruschetta Pasta Salad next.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Parsley: The main ingredient, so you need big bunches. Flat leaf parsley is ideal, but curly parsley works in a pinch.
- Mint: The second fresh herb. Do not skip it, it gives the salad its freshness.
- Bulgur wheat: Buy bulgur labeled fine or instant. It only needs a soak in lemon juice. Coarse bulgur needs to be cooked and is not right for tabbouleh.
- Tomatoes: Use firm tomatoes that hold their shape when diced. Roma tomatoes are a good choice.
- Onion: A finely diced yellow or sweet onion. Some people add green onion as well.
- Dressing: Freshly squeezed lemon juice, extra virgin olive oil, salt, and ground black pepper. That is all it takes.
- Cucumber: Optional. A small amount of finely diced cucumber adds a little sweetness and crunch.
How To Make Tabbouleh Salad
Rinse the bulgur and soak it in the lemon juice while you chop everything else. It takes 15 to 20 minutes to plump up and doubles in size, so use a big bowl.
Finely chop the parsley and mint, and finely dice the tomatoes and onion. Small, even pieces are what make tabbouleh light and fluffy, so take your time here. This is the only real work in the recipe.
Combine the soaked bulgur with the herbs, tomatoes, and onion, then add the olive oil, salt, and pepper and toss well. Taste and adjust with more lemon juice or olive oil if the salad seems dry.
Refrigerate the salad for at least 30 minutes before serving so the flavors can come together, then give it a good stir and serve it in bowls or over romaine leaves.
Tips For Making Tabbouleh
- There are only a handful of ingredients here, so choose the freshest herbs and vegetables you can find.
- Wash the herbs well, then dry them thoroughly with a salad spinner and paper towels. Wet herbs water the salad down.
- Chop by hand with a sharp knife. A food processor bruises the herbs and can make the salad bitter and mushy.
- For a gluten free version, swap the bulgur for the same amount of cooked quinoa or lentils. Cook the grain first and add the lemon juice with the dressing instead of soaking.
Tabbouleh Salad
Ingredients
- ¼ cup fine bulgur wheat 50 grams; look for bulgur labeled fine or instant
- ½ cup lemon juice 120 ml, freshly squeezed
- 3 bunches fresh parsley leaves finely chopped
- 1 bunch fresh mint leaves finely chopped
- 1 to 2 medium tomatoes chopped; use firm tomatoes
- ½ cup yellow onion finely chopped
- ½ cup extra virgin olive oil 120 ml
- salt and freshly ground black pepper to taste
Instructions
- Rinse the bulgur, then put it in a large bowl and pour the lemon juice over it. Let it soak while you chop everything else, about 15 to 20 minutes. The bulgur will double in size, so give it a roomy bowl.
- Finely chop the parsley and mint, and finely dice the tomatoes and onion. Everything should be cut small. If the tomatoes release juice on the cutting board, tip it into the bowl with the bulgur.
- Add the chopped herbs, tomatoes, and onion to the bowl with the soaked bulgur and stir to combine.
- Pour in the olive oil, season with salt and pepper, and toss until everything is evenly coated.
- Taste the salad. If it seems dry, add a little more lemon juice or olive oil, and adjust the salt as needed.
- Cover the bowl and refrigerate for at least 30 minutes so the flavors can come together.
- Stir well before serving. Serve in bowls or spooned over romaine lettuce leaves.
Notes
Chop by hand with a sharp knife rather than a food processor. The processor bruises the herbs, which can turn the salad bitter and mushy instead of light and fluffy.
For a gluten free version, use the same amount of cooked quinoa or lentils in place of the bulgur. Cooked couscous works too. Cook the grain according to the package first, and add the lemon juice with the dressing instead of soaking.
Tabbouleh is best the day it is made. Leftovers keep in an airtight container in the refrigerator for 2 to 3 days, though the tomatoes and onion release juice and soften the salad over time.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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