Tabouli salad is the darling of all Mediterranean salads. Not for its simplicity only, but for its rich and tangy flavors. A handful of ingredients and you are off to an edible garden right on your dinner table.
Tabbouleh salad is my absolute favorite salad to make and eat. In the Levant part of this world, no banquet or gathering is completer without Tabuli. Scoop Tabouli, the traditional way, with Romaine lettuce leaves or simply enjoy it with a fork. Delicious, lemony and full of addicting earthy flavors.
Best served with grilled meat(s) such as this kofta kebab, Shish tawook, shish kebab and so delicious alongside stuffed grape leaves.
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📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Check out these tips on how to store parsley to keep it fresh and crisp longer.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In the bottom of a large bowl, combine washed bulgur, dry mint if using and lemon juice. Mix everything well.
- Add finely chopped tomato as a layer over the bulgur and do not mix it in. Layer green onions on top of the tomato layer.
- Finally top all those with a big layer of parsley and do not mix. Cover with plastic wrap and refrigerate.
- 30 minutes to 1 hour before serving, take the bowl out, uncover, and add salt and olive oil and mix well. Cover and refrigerate until you are ready to serve.
💡 Amira's Tips
In all honesty these should be called my Lebanese friend tips. She gave me to the point tips for an authentic Lebanese tabouli.
- Do not use food processor: When it comes to chopping parsley, no one can beat my mom, really she is a pro in this. I do not know how she does this but she can chop parsley very very finely- of course her kitchen turns into a mess afterwords. Being always busy with my work back in Egypt, when I tried to make tabbouleh I used my food processor trying not to make a mush out of the parsley. So never, never ever use a food processor, this was very offensive to my Lebanese friend when she knew.
- Do not add cucumber: this one was really a surprise for me.. what!! no cucumber. She told me you can add cucumber but don't you dare call it tabbouleh, tabbouleh salad does not have cucumber in it.
- Do not use pomegranate molasses: well, usually I do not, but I know people who do use it like my sister. So for tabbouleh use only lemon juice.
- Do not soak bulgur: yes, this was another surprising fact about authentic tabbouleh, bulgur should only be rinsed several times and that's it.
- Add salt only before serving: when you add salt long before serving your tabbouleh will be wilted as the vegetables will release their water and won't look as appetizing.
- Use hard tomatoes and chop everything finely:chop onions and tomatoes finely and try to use the hardest tomatoes you can find.
👩🍳 Variations
- You can add Arabic baharat or 7-spice if you like to.
- Although my Lebanese friend does not like calling these variations tabouli but you can try making it with quinoa, barley, lentils and I've even seen apple tabbouleh!
💬 FAQs
Tabouleh is made of parsley, green onion, tomatoes, bulgur and mint. All in a salty, lemony dressing. The main ingredient here is fresh parsley.
Tabouli is known for being a healthy vegan salad that is loaded with fibers, minerals and healthy fats. The fat in the olive oil is unsaturated fat hence it is not the harmful one.
Cold, I've never seen it served hot or room temperature. It is always chilled. If you have sensitive teeth though, you can serve it room temperature.
Tabouli is a great side dish traditionally scooped or wrapped in Romaine lettuce. You can also have it with a fork. It makes a great side dish with falafel and also grilled meats.
👩🏫 My Personal Experience
I fell hard for this salad when I was just 9 years old!. It is strange that I got hooked at such a young age. This shows you how much I am into lemony dishes. Tabulah was not popular in Egypt back in the early 80s. We were at a Palestinian's friend house for dinner and she made it, my mom happily left with a recipe that has been a favorite since then.
These days you can see lots of Tabouli recipes online, with quinoa with couscous and even one with apples!. These were the words of one angry Lebanese friend, who is thinking that Tabouli is being abused on the internet.
Although I am a fan of recipe renewal and thinking outside the usual, ,she got a point guys, all those other recipes should be called "Tabouli inspired".
The good news is, I got you some great tips from my friend for an authentic Lebanese Tabouli recipe. Tabouli is a labor of love, it requires patience and practice to finely chop everything, but the reward is a fantastic bowl that everyone will rave about.
📣 Related Recipes
- Pearl Couscous salad made with chewy couscous, pomegranate seeds, crisp arugula tossed with sweet and sour dressing and topped with chopped pecans. A very refreshing and colorful side dish.
- This beet and carrot salad is one of my favorites. It's earthy, nutritious and the color is incredibly appealing.
- Ditalini Pasta Salad is an easy side dish and a family favorite. It also works as a light dinner especially during hot summer nights.
- Tender chicken with an abundance of fresh vegetables all tossed with a a refreshing and creamy kiwi dressing. A satisfying Healthy Grilled Chicken Salad for an excellent dinner or lunch choice.
More Lebanese Recipes
- Get ready for some delicious, comforting and hearty Lebanese Lentil Soup. It’s a perfect meal on the go, to make at home or take to work.
- Try this delicious and easy to follow Lebanese Rice Recipe, perfect side dish for any Middle Eastern meal. Garnish with fresh herbs or toasted pine nuts to boost flavors.
- Lebanese Pita Bread Recipe is a pillowy fluffy bread of the Middle East that store bought cannot even come close to.
🥣 Equipment
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- Vegetable Chopper, makes tabouli a breeze.
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Tabouli Salad
Ingredients
- ½ cup fine #1 bulgur wheat about 70g
- ½ to ¾ cup fresh lemon juice. (Note1)
- 2 Tablespoons dry mint (Note2).
- 3-4 Roma tomatoes firm and finely diced.
- 5 green onions (65g) cleaned trimmed and sliced (white and green).
- 3 bunches fresh flat-leaf parsley about (330g) , finely chopped.
- ½ cup olive oil (120ml)
- 1 ½ teaspoon salt , or to your liking
Instructions
- Wash bulgur thoroughly, do not soak, drain. Place in a deep bowl.
- Pour over lemon juice and dry mint if using, mixing them all well. (Note3)
- Layer the other ingredients as follows, tomatoes, green onions and parsley.
If you are serving it right away (not recommended):
- Let it set for about 30 minutes.
- Add salt and oil, mix everything well together and refrigerate for at least an hour.
- If you are serving it after 8 hours or more (recommended):
- Cover and refrigerate for at least 8 hours.
- Before serving by one hour, add salt, oil then mix everything well and refrigerate again for 1 hour.
- Serve with romaine leaves or eat it by a fork.
Video
Notes
Nutrition
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First published May 10, 2016 . Last updated Aug 24, 2023 with important tips, clear step by step instructions and readability.
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Tina Hagopian
Hi Amira - am going to make tabbouli but I’m not very good at chopping finely so that’s why I don’t do it. However, will give it a go! Wanted to know …if I soak the burghul in the lemon juice and leave for 8 hours do I still put the other ingredients on top of it at the same time, or do I put them in a separate bowl and mix them prior to serving. Thank you - Tina
Claire Hendricks
This tabbouleh is the best! Next time I'll put a little more mint.
Amira
Thank you so much Claire, yes please more mint for me too.
Elizabeth Peterson
I fell in love with this from a local Arabian restaurant/store that sells everything from the middle east. I'm thankful you have a recipe so I can make it myself. Thank you for your recipes.
Amira
Thanks Elizabeth, I hope you'll like it.
Lora
Thank you, Amira. This is the flavor I remember from growing up. Comforting and fresh tasting. I am looking forward to trying your other recipes.
tom
Cucumbers are used. Just depends on which region you are from. There is no rule that it cannot be used. It is widely used in the mountains of Lebanon. The standard dressing is as listed but in certain parts of the Middle East, other things are used e.g pomegranate syrup. I do not use that.
Amira
Thank you, Tom for the valuable information. I used to add cucumber to my tabouli until my friend told me not to :). I love pomegranate syrup and I am gonna try to add it next time.
Teresa
This recipe is perfect. Tastes like my Lebanese mother in-law used to make it.
Amira
Thank Teresa for your feedback, I am happy you liked it.
Kimberly Pollard
I learned to make Tabouli from my 1st husband, who was from Syria. He always put cucumbers in his, so I have always put it in mine. I also use the lemon juice for the wheat, and have never followed the directions on the box for preparing it (they say add boiling water and cover for 5 minutes). I didn't have tomatoes once, when I made it, so I left them out. I like it better without the tomatoes! I also don't use the olive oil, as I don't like the flavor. I've learned that you can vary a lot of things and it still tastes good.
Amira
Sure thing, we all have different taste buds and as I always say make the recipe as is the first time then venture out and experiment.. Thanks you for your suggestions Kimberly.
Talia
My mom is Syrian, she does the same thing as you do by soaking the bulgur in lemon juice. Oh I am drooling here. Glad to find your recipe with exact measurements.
Amira
Awesome Talia, I’m so glad you like it!
Willem
Made this once with barley and once with quinoa too was a great way to consume healthy grains. I'm looking forward to playing with it even more.
Amira
Glad to hear you enjoyed this Willem ! Thanks for letting me know.
Katie
This was very tasty, I have a lot of parsley from my garden and this is my favorite way to use them up. Great recipe.
Amira
Katie, this is awesome, I love gardening too. Unfortunately the season here in Colorado is so short.
Angy
Hello, I am new to tabbouleh salads, so my question mind be silly, you are using uncooked Bulgar grain?
Thank you, Angy
Amira
Angy, no silly questions here ... we are all still learning dear :). Yes, you are right, the bulgur is uncooked. If you have any further questions please do ask.
Jessie Simmons
Recipe seems to be identical to Syrian and Palestinian Tabouleh
Amira
Jessie, sure thing. I've found loads of recipes shared among these three countries and add Jordan to them too. I love their cooking and almost all the recipes.Thank you for your comment.
Susan Awar
Haven’t made your recipe however it looks great.My husband’s family does the same thing. They rinse bulgur, but add it a little crunchy to salad. Actually, it’s so fine I love it.But right before serving they add a finely chopped onions with salt,pepper,touch of allspice. They are from mountainous area of Lebanon.
Amira
This is fantastic, I love bulgur too.. I hope you'll try it and let me know how it went with you.
Simone
Oops, I solemnly promise that I will never ever soak my bulghur again when making tabboulleh! Love your recipes Amira, much better than our Dutch 'cuisine'
Amira
Hahaha I like your oath :). Actually, every cuisine has its own characteristics, up until this moment I do not like Thai, but I am sure that I am doing something wrong with the recipes as so many friends recommended it. Thanks for stopping by.
Karen (Back Road Journal)
I had to smile as I seem to be doing more right than wrong. I'll have to try adding the dried mint in addition to the fresh.
Amira
Woow, this is great, I was doing most of it wrong 🙂
John/Kitchen Riffs
Good tips! And I often don't use the food processor when I make tabbouleh. But sometimes I do. Sorry to anger your friend. 🙂 Anyway, fun read -- thanks.
Amira
Chopping is hard I know but as many says it is a labor of love and this is not your everyday salad. Thanks John
Marie Kléber
The hardest part is the chopping Amira! It is hard and takes a lot of time. But whu not use this time to meditate while preparing a lovely dish.
I love Lebanese Tabouleh and I will use your tips for the next one.
Amira
What a lovely idea and I totally agree chopping is the hardest part in the tabbouleh :).
Joanne T Ferguson
G'day and thank you Amira,
This is what I love about food...learning new things daily....sharing!
Amira
Yes it is and I did not know that one can get so offended when others play with their traditional authentic food hahaha