Lebanese Tabbouleh
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If you’re craving a light, refreshing, and healthy Mediterranean salad, Lebanese Tabbouleh (or Tabouleh) is the perfect choice! This iconic dish is a vibrant mix of finely chopped parsley, tomatoes, mint, onion, bulgur wheat, olive oil, and lemon juice, a true celebration of freshness and simplicity.
What is Tabbouleh?
Lebanese Tabbouleh Salad or Tabouli is one of the most recognizable Middle Eastern/ Lebanese salads. This parsley salad is very simple, made with finely chopped parsley, mint, tomatoes, onions, and bulgur wheat, then dressed with lemon juice, a hint of pomegranate molasses and olive oil.
Lebanese Tabbouleh salad is a basically a parsley salad, it also has several spellings. You may see it referred to as tabbouleh, tabouli, taboulee, tabouleh or even taboleh. However you spell it, it’s delicious!
Lebanese Tabbouleh Salad
When people ask me, what is my favorite Lebanese food, my answer is always the same. My Mom’s Tabbouleh Salad! Other versions of tabouli may have different herbs or other vegetables added such as cucumbers. However, this particular recipe is the one I grew up eating.
This Lebanese Tabbouleh recipe is a very light, refreshing and packed with healthy ingredients. Along with Fattoush, it’s the most frequently served salads in Lebanese cuisine. Growing up, my Mom would alternate between Fattoush and Tabbouleh, so you can imagine how difficult I had it 🙂
How to Make Lebanese Tabbouleh:
This parsley tabbouleh recipe is especially nice in the summer with fresh tomatoes from your garden or farmer’s market, but we also love it in the winter with ripe Roma tomatoes from the grocery store.
Ingredients:
(Exact measurements at end of this post)
Parsley: the star of the show in this salad; It needs to be chopped very finely.
Mint: A little bit of fresh mint leaves enhances the flavor of Tabbouleh.
Tomatoes: Pick fresh, but ripe tomatoes and also chop very finely.
Onion: I use white onions, but you can also use green onions if you have them available.
Bulgur Wheat: The finest Bulgur, usually labeled as #1 bulgur.
Lemon Juice: Freshly squeezed lemon, not from a bottle.
Pomegranate Molasses: A hint of pomegranate molasses gives your Tabouleh a different kind of tanginess! I personally will not eat Tabbouleh without pomegranate molasses. But if you don’t have it, you can just add extra lemon juice instead.
Olive Oil: I like the more pronounced flavor of extra virgin olive oil here, but if you only have standard refined olive oil that will work as well.
Salt: Add to taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice.
How to Make Tabbouleh Salad:
- In a small bowl, whisk together the lemon juice and bulgur and set aside to soak.
- Meanwhile, finely chop the parsley, tomatoes, mint, and onion.
- Transfer all the chopped vegetables into a large mixing bowl.
- Add the soaked bulgur, along with salt and pomegranate molasses, and gently toss to combine.
- Taste and adjust the seasoning, add more salt or lemon juice if you prefer a tangier flavor.
- Finally, drizzle in the olive oil and mix just until everything is evenly coated. Avoid over-mixing to keep the salad light and fluffy.
- If your tomatoes aren’t very juicy and the Tabbouleh feels a bit dry, add a few tablespoons of cold water to refresh it.
- Serve immediately and enjoy this fresh, zesty Lebanese classic!
Pro Tips for Making the Best Lebanese Tabouleh
1. Parsley Tips:
- Wash and dry the parsley ahead of time — it should be completely dry before chopping.
- Use a salad spinner to remove all excess moisture.
- Chop the parsley very finely using a sharp knife.
- Avoid using a food processor — it tends to make the parsley soggy and changes the texture of the salad.
- Flat-leaf parsley works best for authentic tabbouleh, but curly parsley will also do the job if that’s what you have on hand.
2. Use Ripe Tomatoes:
- Choose juicy, ripe tomatoes for the best flavor and texture.
- The parsley-to-tomato ratio should be nearly even for a balanced tabbouleh.
- If you don’t see enough tomato after mixing, simply chop a bit more and fold it in.
- Always finely dice your tomatoes and onions for a smooth, cohesive salad.
3. The Right Bulgur Wheat:
- Always use #1 fine brown bulgur wheat — this is the traditional type used in Lebanese tabbouleh.
- You won’t need a lot, but be sure to rinse the bulgur briefly in water before adding it to your salad.
4. Season Generously:
- Tabbouleh should have a bright, tangy, and zesty flavor.
- Adjust your seasoning with lemon juice, pomegranate molasses, and salt until it tastes perfectly balanced.
5. Add Cold Water if Needed:
- If your tabbouleh feels a little dry after mixing, gradually add up to ? cup of cold water to moisten it.
6. How to Serve It:
- Serve your tabbouleh with fresh lettuce or cabbage leaves — they make the perfect edible scoops or a refreshing crunchy side.
How to Make Gluten Free or Tabbouleh without Bulgur:
Bulgur is not gluten free. Substitute red lentils for a gluten-free option. You’ll use the same amount (½ cup) uncooked red lentils. It will just need to be soaked a little longer before adding to the salad. Here is the recipe for my Red Lentil Tabouli Salad. SO GOOD!
What to Serve with Lebanese Tabbouleh Salad:
More Lebanese Salad Recipes:
Tabouli makes a great and bright addition to any dinner table, especially during summer grilling season; Lebanese Steak Shish Kabob, Kafta Kabob, or Salmon Kabobs.
Love easy summer salads with fresh herbs and veggies? I’ve got you covered with these simple, fresh and easy family recipe:
Lebanese Fattoush Salad
Cucumber and Tomato Salad
Lebanese Cabbage Salad
Roasted Chickpea Salad with Tahini Dressing
If you like this Lebanese Tabbouleh Salad recipe or any other recipe on Salt & Sweet, then don’t forget to rate the recipe and leave me a comment below!
The Best Lebanese Tabbouleh Salad Recipe
Lebanese Tabbouleh
Ingredients
- 3 parsley bunches- around 3 cups chopped finely
- 4 ripe tomatoes- chopped finely
- [1/2 cup #1 fine bulgur wheat
- 1 medium size white onion- chopped finely
- 1/2 cup fresh mint- finely chopped
- Salt- start with 2 teaspoons
- 4 tbsp extra virgin olive oil
- 3-4 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
Instructions
- In a small bowl, whisk together the lemon juice and bulgur and set aside to soak.
- Meanwhile, finely chop the parsley, tomatoes, mint, and onion.
- Transfer all the chopped vegetables into a large mixing bowl.
- Add the soaked bulgur, along with salt and pomegranate molasses, and gently toss to combine.
- Taste and adjust the seasoning, add more salt or lemon juice if you prefer a tangier flavor.
- Finally, drizzle in the olive oil and mix just until everything is evenly coated. Avoid over-mixing to keep the salad light and fluffy.
- If your tomatoes aren’t very juicy and the Tabbouleh feels a bit dry, add a few tablespoons of cold water to refresh it.
- Serve immediately and enjoy this fresh, zesty Lebanese classic!
Recommended Products
The recommended products below are affiliate links to products I use and love!
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Wusthof 9718-3 Precise Laser Cut High Carbon Stainless Steel Kitchen Knife Set with 17 Slot Walnut Block – Model 9718 -
John Boos CB1054-1M2418150 Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, Maple with Juice Groove -
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1099mgCarbohydrates: 29gFiber: 8gSugar: 5gProtein: 6g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Is the bulgur cooked? If so what’s the ratio of bulgur to liquid. Instructions are always good. Don’t assume that everyone knows what you’re talking about.
Hello there, thank you for asking! I use fine bulgur and soak it with the lemon juice until I prepare the rest of the ingredients. Hope this helps.
I have only had tabbouleh in restaurants, so I tried this at home and loved, loved it. It’s a super refreshing salad and went perfectly with the kabobs.
That’s awesome. Happy to hear that!