Lebanese Tabbouleh

This Easy Tabbouleh Recipe is a fresh, light salad mixing tomatoes, parsley, mint, green onions, bulgur wheat along with a light lemon olive oil dressing. A great side to any meal or a main dish for lunch!

This Easy Tabbouleh Recipe has been passed down through the generations of my family. It came over with my great grandma from Lebanon.

If you are Lebanese you know that Tabouli is a middle eastern salad that is a staple in many of the meals that we eat. We pair traditional lebanese tabbouleh with Hummus and Beef, Grilled Chicken, Chicken Shawarma Rice Bowls and more. As a child we always had a batch of tabbouleh at our get togethers, especially in the summer.

My grandma makes the best tabbouleh. I definitely learned from the best! If you have never had a tabouli salad recipe before you know it is a mixture of fresh parsley and mint, tomatoes, green onions bulgur wheat and then drizzle with olive oil and lemon juice. It is so fresh, light and full of flavor. It makes a great side salad or main dish for lunch.

In the summer I always use the fresh produce I find at the farmers market.

In the late summer I use my garden vegetables in my favorite Mediterranean salads like this Greek Tabbouleh, Cauliflower Tabbouleh, Kale Cucumber Tabbouleh, or this Mediterranean Bean Salad. These salads are healthy recipes that pair great with summer grilling.

Most traditional Lebanese restaurants will offer a tabbouleh salad on their menu along with hummus, Lebanese Green Beans, Grilled Beef Kofta Kebabs and Spicy Lebanese Potatoes.

In my case this recipe is what my mom, Grandma and her mom have made for years. I love having family recipes like this to pass on throughout the generations. There is something so special about a recipe that has not only traveled across oceans but traveled through a family tree.

Recipe Ingredients
How to do You Make Lebanese Tabbouleh
Recipe Tips:
Other Mediterranean Salads you Might Like:
Lebanese Tabbouleh Recipe

Recipe Ingredients

Bulgur Wheat: The bulghur wheat is the grain that is used in traditional tabbouleh. You will want to soak the bulgur to help it become softer.
Herbs: The herbs in tabbouleh are fresh mint and fresh curly parsley. I try to chop it finely to help the parsley remain fluffy and not soggy.
Tomato: For the diced tomatoes I suggest using fresh tomatoes. Beef steak tomatoes work really well. I take the seeds out when possible to help keep the extra juices to a minimum. You can honestly use any tomatoes you want but try to dice them relatively small.
Green Onion: This recipe uses the green and white parts of the green onion.
Lemon Juice: The lemon juice is added into the salad dressing. If you have fresh lemon juice that works best but you also can use store-bought lemon juice if that is all you have.
Olive Oil: Extra virgin olive oil is the best option if you have it. I try to use a good quality olive oil since it is for the salad dressing and holds a lot of the flavor.

How to do You Make Lebanese Tabbouleh

Step 1: Soak the Bulgur: Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.

Step 2: Mix Salad Ingredients Together: Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.

Step 3: Mix and Add the Dressing: Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).

Step 4: Refrigerate and Serve: Cover and refrigerate for 30 minutes if possible or serve immediately.

Recipe Tips:

One thing I have noticed over the years when it comes to tabbouli is that each person makes it slightly different, especially when it comes to how finely the ingredients are chopped. If you want your ingredients to be very finely chopped you can use a food processor. I just do a few pulses at a time to ensure I don’t process the ingredients too much.
I use extra fine bulgur wheat in my tabbouleh because it doesn’t take much time to soak and create a soft texture. If you use a different bulgur that is fine but you will need to soak it in hot water to soften it for about an hour.
I first tried Kale Tabbouleh at Aladdins restaurant near my house and was hooked. If you like kale and want an extra nutritional punch to your salad try my Kale Cucumber Tabbouleh.
Classic tabbouli is great the way it is but if you are feeling adventurous you can add spices like sumac or za’atar, add a variety of vegetables like carrots, celery and cucumbers and create your own favorite dressing.
You can serve tabbouleh at room temperature or cold. Either works fine. I grew up eating it at room temperature and it was great.
If you have other vegetables on hand try adding radish, red pepper, english cucumbers or red onion to this salad.

Do I have to finely chop parsley?

If possible this is the best method to help the parsley maintain a light, fluffy consistency. Chop everything finely but not to the point where it becomes mushy. A sharp knife will prevent bruising the herbs and vegetables.

What tomatoes should I use?

The best tomatoes for tabbouleh are those that are ripe, firm, and not too watery, as they provide the perfect balance of flavor and texture without making the salad soggy. Here are some ideal options: Beef steak tomatoes I really like as long as you can remove the seeds as they can be watery. Roma or plum tomatoes are an excellent choice because they have fewer seeds and less juice, making them less likely to water down the salad. Their firm texture and rich flavor hold up well when diced finely. Cherry tomatoes or grape tomatoes are also a nice option. These are sweet, flavorful, and less watery than some larger varieties. Cut them into small pieces or quarters for the salad.

Does Tabbouleh need to rest?

Let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. However, don’t make it too far in advance, as it can lose its freshness.

Other Mediterranean Salads you Might Like:

4.80 from 5 votes