Tabbouleh is a light and fresh summer salad. So easy to make!

Tabbouleh {Tabbouli}

  • Author: Julia // A Cedar Spoon
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Lebanese


Tabbouleh {The Perfect Lebanese Salad} 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!



  • 2 cups chopped curly parsley (coarsely chopped)
  • 1 cup diced tomato (about 3 large tomatoes)
  • 810 thinly sliced green onions (about a bunch-green parts chopped)
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup #1 fine grade cracked wheat (bulgur–can use #1 or #2)
  • 1/4 cup freshly squeezed lemon juice (approx. 1 lemon)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Rinse the cracked wheat in a small bowl in cold water and squeeze the cracked wheat in your hand and transfer to a new dish. Repeat two times.
  2. Cover the cracked wheat and refrigerate for one hour.
  3. Chop the tomato, parsley, green onion, mint and put in large mixing bowl.
  4. Add the cracked wheat to the chopped vegetables and mix well.
  5. 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).


I like my tabbouleh extra lemony-adjust the salad to your tastes. Have that pita bread ready to test it out, add lemon or salt and pepper until you are satisfied. Serve your tabbouleh with pita or on a bed of romaine lettuce. Tabbouleh keeps well in a covered dish in the refrigerator.


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