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A traditional Lebanese tabbouleh salad (or tabouli) is made with lots of very finely chopped fresh parsley, tomatoes, onion, and bulgur wheat, all tossed in a zesty olive oil and lemon dressing. So refreshing! See the video and step-by-step for how to make tabbouleh below.
In Lebanon, we love making this for picnics and gatherings, and it pairs brilliantly with grilled meat recipes like shish tawook, kofta kebab, and beef shish kabob. Tabbouleh salad is incredibly fresh and popular, much like fattoush salad, but with parsley as the main ingredient.
When I think of Lebanon, tabbouleh comes to mind as a star of mezze platters. At Lebanese dinners, mezze spreads are bountiful, with tabbouleh consistently standing out among favorites like hummus, baba ganoush, and stuffed grape leaves.
This Lebanese tabbouleh salad is zingy and fragrant, packed with fiber, vitamins, and minerals. It’s perfect on its own or as a refreshing side with any meal. 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!
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Recipe video tutorial
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.
- Yellow onion: Adds a strong, slightly sweet flavor to the salad.
- Bulgur Wheat: Also known as cracked wheat, bulgur comes in different sizes. For the best tabbouleh recipe, use fine bulgur wheat, often labeled as #1, which has small, tender grains that are perfect for the salad. You can also make homemade bulgur wheat.
- The Dressing: Use fresh lemon juice, extra virgin olive oil, dried mint, salt, and optional sumac.
- Lettuce (optional): To serve, choose crisp and fresh lettuce leaves.
See the recipe card for full information on ingredients and quantities for this Middle Eastern salad.
How to make tabbouleh salad
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 stems, which is easier when the parsley is arranged in bundles. Then, finely chop the leaves in one smooth motion to avoid bruising. Discard the stems.
Chop the tomatoes and onions: Wash and dry the tomatoes, and peel the onion. Dice them finely by cutting them into thin slices, then chop those into strips. Rotate the strips and chop crosswise into small, even pieces.
Make the dressing: Juice the lemons, then add extra virgin olive oil, dried mint, salt, and, if using, sumac to a small bowl. Whisk well to mix them.
Combine and serve: Place all the freshly chopped ingredients into a large salad bowl. Add the fine bulgur wheat. Then, pour the dressing and toss the tabbouleh well to combine.
The Lebanese tabbouleh salad is now ready to be served. Add some crisp lettuce leaves to scoop the salad with.
Important tips for making tabbouleh salad
- Bundle, Wash, and Dry the Parsley: It’s easier to make bundles of the parsley. Then wash well and ensure it’s thoroughly dried (use a salad spinner if needed). This will prevent a soggy salad and make chopping easier and faster.
- Chop the vegetables finely with 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.
- Use extra fine bulgur: It blends easily into the salad and doesn’t need to be soaked in water.
- Add the dressing just 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. Whether as a starter or a side dish, tabbouleh salad adds a burst of flavor to any meal.
- Pair with Proteins: Serve the tabbouleh alongside one of these protein-packed Lebanese recipes: kofta kebab, shish tawook, beef shish kabob, falafel, or kibbeh for a balanced and satisfying meal. It’s also great with comfort meals like this Lebanese Mansaf or Musakhan Sumac Chicken.
- Complement with Refreshing Drinks: Serve with Lebanese mint lemonade to keep the meal light and refreshing.
More Lebanese salads
If you try this Lebanese tabbouleh recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Lebanese Tabbouleh Salad (Tabouli)
Ingredients
- 6 oz flatleaf parsley 3 bunches, finely chopped
- 17.5 oz tomatoes 5 medium, finely diced
- 2 oz yellow onion 1 medium, finely diced
- 1 Tbsp fine bulgur wheat
Dressing
- 1/2 cup olive oil extra virgin
- 3/4 cup lemon juice from 2-3 large lemons
- 1 tsp dried mint
- 1 tsp salt
- 1/2 Tbsp sumac optional
Instructions
- Wash the parsley bundles well under running water or in a large bowl filled with water. Dry them well with a salad spinner or a kitchen towel.
- Place a bunch of parsley on your cutting board. Using a sharp knife, discard the stems, 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 and peel the onion. Dice them finely into small pieces.
- In a small bowl, add the olive oil, lemon juice, dried mint, salt, and, if using, sumac. Whisk well to combine.
- Place the chopped ingredients into a large salad bowl. Add the fine bulgur wheat. Pour the dressing and toss well to combine.Serve the tabbouleh recipe with crisp lettuce leaves!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
What is the quantity of the lemon? Is it 1.5 lemons? Or is it 1.5 tablespoons?
Hi Miriam, sorry about that, it’s 1 and half small lemons. This is meant to be lemony, but you can start with one and see if you like it that way! then add more to your liking.
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.