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This Lebanese Tabbouleh Salad is a very popular Middle Eastern salad recipe. Easy to make with simple ingredients, it is fresh and vibrant in flavor and it’s a great make ahead dish. Perfect to serve as part of a mezze or as a side or light lunch.

Lebanese tabbouleh salad served in a large white bowl

I grew up eating tabbouleh and it is one of my most favorite salad. I love eating it like a wrap on a piece of lettuce leaf, which is a very popular way of eating it in Lebanon. Dishes like tabbouleh and fattoush salad have been around for generations. I love serving them both as part of a mezze alongside Lebanese Spicy Potatoes (Batata Harra) and a healthy helping of Hummus.

What is Lebanese Tabbouleh Salad?

Tabbouli is served as part of the mezze dishes in the middle east. It is made mostly of finely chopped parsley, tomatoes, green onions, soaked fine bulgur, tossed in a lemon juice and olive oil marinade. Some people add fresh mint, and sour grape molasses. It is, in essence, a parsley salad. It is vegan and full of fresh flavors.

Tabbouleh Ingredients

Fresh parsley: This should be finely chopped by hand, don’t be tempted to use a food processor or it will become too minced and wet.
Tomatoes: Use fresh vine ripened or plum tomatoes for the best flavor.
Bulgur: Use fine bulgur not coarse
Green onion: Finely chopped for a wonderfully vibrant flavor.
Lemon juice: Use fresh lemon juice rather than bottled.
Extra virgin olive oil: Use high quality extra virgin olive oil. Do not use canola or vegetable oil.
Salt: Add to taste
Dried mint: This is optional, and you can also use fresh mint if you prefer.

How To Make Lebanese Tabbouleh Salad

Dice the tomatoes into small pieces and place in a bowl with the bulgur.

Cover the bowl and let sit in the fridge for 10 minutes while you chop the other ingredients.

Chop the parsley and place in a bowl with the chopped green onions. Add in the chilled tomatoes.

Add the remainder of the ingredients and toss well.

Recipe Notes and Tips

Let the bulgur and tomato to sit for at least 10 minutes in the fridge before adding the other ingredients. This will allow the bulgur to become soft.
Do not use a food processor to chop the parsley. All of the ingredients must be chopped by hand or they can become too soggy.
Dry the parsley well before you chop it and remove the stems.
Use a sharp knife to chop the ingredients. It will be much easier and they don’t get squashed.
Use fresh and firm vegetables for a more crispy salad.

Frequently Asked Questions

How long does it keep?

Unlike fattoush, tabbouleh lasts a lot longer in the fridge, I find the leftovers to be even more flavorful once the ingredinets have has time to sit. Store the salad in an airtight container and it can last really well for up to 3 days.

If prepping the salad ahead of time, place tomatoes on the very bottom of the bowl and keep the marinade aside.

Is it gluten-free?

Bulgur is a wheat, so it isn’t gluten-free. If you have an intolerance, or if you can’t find bulgur, quinoa is a great substitute. It is a similar size and has a similar texture. If you are sensitive to gluten, be sure that you are using GF certified quinoa.

How do you serve it?

Tabbouleh is perfect to serve as a salad, side dish or appetizer. I love to make a big bowl to serve to the table so that everyone can help themselves. Serve it in lettuce leaves or as a pita or wrap filling. I like to serve it with grilled protein like Chili Lime Shrimp or Shish Kabobs.

More Easy Salad Recipes

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3 from 2 votes

Lebanese Tabbouleh Recipe

By: Mariam Ezzeddine

This Lebanese Tabbouleh Salad is a very popular Middle Eastern salad recipe. Easy to make with simple ingredients, it is fresh and vibrant in flavor and it's a great make ahead dish. Perfect to serve as part of a mezze or as a side or light lunch.

Prep Time: 30

Cook Time: 0

Total Time: 30

Servings: servings

Ingredients

▢ 3 cups fresh parsley, finely chopped
▢ 2 cups vine ripe tomatoes, petite diced
▢ 2 tbsp fine bulgur
▢ 1 cup green onion, finely chopped
▢ 1/2 cup lemon juice
▢ 1/2 cup olive oil, extra virgin
▢ 1 tsp salt
▢ 1 tbsp dried mint, (optional, can replace with 1/4 cup freshly chopped mint)

Instructions

Wash and dry all the veggies listed.
NOTE: Measure all ingredients after chopping.
Using a sharp knife, starting with the tomatoes, dice them into small pieces and place in a bowl. Add the bulgur and mix.
Cover the bowl and let them sit in the fridge for at least 10 minutes until you are done chopping the other ingredients.
For the parsley, remove all stems and chop them very finely. Place in a large bowl. Chop the green onions finely as well and add to the parsley.
Bring out the tomato bowl and add to the remainder of the ingredients.
Add the lemon juice, salt and olive oil together into the tabbouleh bowl.
Toss everything together very well to allow the parsley to absorb all the moisture.
Serve with some lettuce leaves and enjoy as a salad, side dish or appetizer.

Notes

Let the bulgur and tomato to sit for at least 10 minutes in the fridge before adding the other ingredients. This will allow the bulgur to become soft.
Do not use a food processor to chop the parsley. All of the ingredients must be chopped by hand or they can become too soggy.
Dry the parsley well before you chop it and remove the stems.
Use a sharp knife to chop the ingredients. It will be much easier and they don't get squashed.
Use fresh and firm vegetables for a more crispy salad.
The salad will keep in an airtight container in the fridge for up to 3 days.