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Tabbouleh (also spelled tabouli) is a bright Lebanese salad made with finely chopped parsley, tomatoes, a little bulgur, and a lemon–olive oil dressing. This is the classic mezze-table favorite – fresh, zingy, and meant to be eaten by the forkful (or scooped with lettuce leaves).
When I think of Lebanon, tabbouleh comes to mind as a star of mezze platters, along with hummus and baba ganoush. This version is the one I grew up with, and though I might be a bit biased, I believe it’s the best tabbouleh you’ll ever taste – can’t-stop-eating delicious!
Why you’ll love this tabbouleh
- Parsley is the star! This is a refreshing herb salad, not a grain salad.
- Fast prep once you know the chopping rhythm. I am sharing my family’s best method.
- Tastes even better after a short chill.
Tabbouleh ingredients
- Fresh Parsley: You need Italian/flat-leaf parsley and plenty of it (leaves and stems). Often, you can source large quantities in Middle Eastern stores. If unavailable, use curly parsley as a substitute.
- Tomatoes: Use firm, fleshy tomatoes that are ripe.
- Green onions: Alternatively, use scallions.
- Mint: A few fresh stalks.
- Bulgur Wheat: Use extra-fine bulgur wheat, often labeled as #1 – the smallest grains available that don’t require cooking. For more information, check my homemade bulgur wheat post.
- The Dressing: Use fresh lemon juice, extra virgin olive oil, and salt & pepper.
- Optional add-ins: lettuce leaves (for scooping), sumac (for a little tang), dried mint (instead of fresh mint, for a more concentrated flavor).
See the recipe card for full information on ingredients and quantities.
How to make tabbouleh salad
Make the dressing: Juice the lemons, then add extra virgin olive oil, bulgur wheat, salt, and pepper to a small bowl. Whisk well to combine, then set aside to let the bulgur absorb the juices.
Prepare the parsley: First, bundle the parsley to make chopping easier and to help prevent bruising, which can give the parsley a soggy texture.
Next, wash the parsley in a large bowl of water to remove any dirt. Drain the water, then dry the parsley well with a salad spinner or kitchen towel before chopping.
Chop the parsley: Start by using a sharp knife to cut off the hard ends of the stems, which is easier when the parsley is arranged in bundles. Discard those ends.
Then, finely chop the parsley in one smooth motion to avoid bruising.
Chop the rest: Wash and dry the tomatoes. Dice them finely by cutting them into thin slices, then chop those into strips. Rotate the strips and chop crosswise into small, even pieces.
Finely dice the green onions and cut the mint leaves into thin strips.
If the tomatoes are very juicy, drain them briefly to prevent a watery salad.
Combine and serve: Place all the freshly chopped ingredients into a large salad bowl. Then pour the dressing over the tabbouleh and toss well to combine.
It is now ready to serve, or you can chill it for at least 15-30 minutes. Add some crisp lettuce leaves for scooping.
Samira’s tips
- Bundle, Wash, and Dry the Parsley: It’s easier to chop the parsley when it’s in bundles. Also, dry it well to prevent a soggy salad.
- Use a sharp knife: This keeps the texture just right; using a food processor can make the ingredients too mushy.
- Choose firm, ripe tomatoes: They add the best flavor without making the salad too watery.
- Bulgur wheat: It’s best to use extra-fine bulgur wheat. If only coarse wheat is available, you’ll need to soak it in water to soften it before making the salad. Then drain very well and mix in the dressing.
- When making in advance: Keep the chopped ingredients separate. Combine them before serving. This keeps the salad crisp and maintains its fresh taste.
What to serve with tabbouleh
Tabbouleh is a fantastic addition to any mezze spread. It works as an appetizer or side dish for a wide variety of Lebanese meals. One easy way to enjoy it is by using romaine lettuce leaves as scoops.
It also pairs well with grilled meat dishes such as shish tawook and kofta kebab, or tucked into a spread with Lebanese chicken shawarma.
Make ahead & storage
- Best after a short rest: 15–30 minutes in the fridge.
- Keeps well refrigerated in an airtight container for up to 3 days.
- If it gets juicy in the fridge, stir it and drain off any excess liquid if needed.
More Lebanese salads
If you try this tabbouleh recipe, let me know how it goes in the comments below.
Lebanese Tabbouleh Salad (Tabouli)
Ingredients
- 3 oz flatleaf parsley 1 large bunch
- 11 oz tomatoes 1 large or 2 medium
- 1.6 oz green onions 5 stalks; or scallions
- 0.2 oz fresh mint leaves 1/2 cup
- 1 head lettuce medium; to serve with
Dressing
- 1/4 cup olive oil extra virgin
- 5 Tablespoons lemon juice from 1.5 lemons
- 1.5 Tablespoons fine bulgur wheat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing in a small bowl. Combine the olive oil, lemon juice, bulgur wheat, salt, and pepper. Whisk well and set aside.
- Bundle the parsley. Wash well under running water or in a large bowl filled with water. Dry well with a salad spinner or a kitchen towel.
- Place a bunch of parsley on your cutting board. Using a sharp knife, cut off the hard ends, then carefully chop the leaves finely, making sure to go through each chop just once (otherwise, the parsley will bruise).
- Wash and pat dry the tomatoes dry, then dice them finely into small pieces. Finely dice the green onions and cut the mint leaves into strips.
- Place the chopped ingredients into a large salad bowl. Pour the dressing and toss well to combine.Serve the tabbouleh with crisp lettuce leaves!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So many flavors thank you for that gift
Thank you so much, Zeina! Glad you liked it!
So delicious!
Glad you liked it!
So fresh and delicious!
Thank you 🙂
amazing salads. so delicious. thanks
Thank you for your comment, Patricia!
Hmm, I suppose it was supposed to be 1.5 tsp COOKED Bulgar? I added straight from the package eek
Hi Sue,
Burgur wheat should already be pre-cooked in the package. So then you can soak it directly with the rest of the dressing ingredients. I hope this helps.
i soak the wheat in water then squeeze the water out and rub it with spring onions I love this salad with falafels,baba ghannouj and or hummus also kebabs…..mmmmmmm….i have eaten lebanese food for 40 years and love it so much,so tasty and so healthy,keep up the good work,cheers john the kiwi
Thank you so much for your comment, John!
Tabbouleh is one of my all-time favorite dishes, and of course I always rely on Alphafoodie for the best recipes.
Thank you so much for your comment, Justin. Glad you are enjoying the recipe.
I followed the recipe exactly but did not include the optional chili pepper. And it was a big hit! It was delicious, thanks for the great recipe!
Absolutely delicious. Used fresh parsley and tomatoes from the garden, my husband and I loved it. Thanks so much.
So happy you tried this, Rach. Thank you for your comment.
2- To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible. Can one use a food processor to chop tabouli ingredients? You can use one to chop the parsley, if you like, but I would advice you to chop the tomatoes, green onions etc. using a sharp knife.
Thanks for your comment. I suggest chopping the tomatoes, green onions, parsley and mint. You could also blitz the parsley and mint in a food processor if you prefer – just one or two pulses to chop them finely.
I hope this helps.