Lebanese Salad

Tabbouleh Salad

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Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil. This salad also has several spellings. You may see it referred to as tabbouleh, tabouli, or even tabouleh. However you spell it, it’s delicious! 

Lebanese Salad

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. However, this particular recipe is the one I grew up eating. Tabbouleh salad 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. 

 

Tabbouleh Salad Ingredients: 

Parsley:

Parsley is the main ingredient in this salad; It needs to be chopped very finely. 

Mint:

A little bit of fresh mint enhances the flavor of Tabbouleh, but you can skip if not available. 

Tomatoes:

Pick fresh, but ripe tomatoes and also cut it very finely. 

Onion:

I use white onions, but you can also mix it with green onions if you have it available. 

Bulgur Wheat:

The finest Bulgur, usually labeled as #1. It is super fine, that you only need to soaked it for a few minutes to soften.

Lemon Juice:

Freshly squeezed lemon, ALWAYS. 

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:

Extra virgin. 

Salt:

To taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice. 

ingredients spread on a white board

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips to Make the Best Tabbouleh Salad:

  • Parsley tips: Wash and dry the parsley ahead of time, it should be completely dry before chopping. You can always dry it thoroughly with a salad spinner. Chop your parsley as finely as possible using a sharp knife. I would not recommend using a food processor because the parsley can come out soggy which changes the whole texture of this salad. I prefer flat parsley over curly ones, but both will work fine. 
  • Finely dice the tomatoes and onions.
  • Bulgur wheat has to be the #1 fine brown bulgur wheat. You will not need a lot of it, but make sure always wash and soak in water or in the lemon juice for a few minutes to soften it. 
  • Season sufficiently with lemon juice, pomegranate mosses and salt. Tabbouleh has a tangy and zingy flavor, and you’ll need to taste and adjust enough your seasoning accordingly. 
  • Serve your Tabbouleh with lettuce or cabbage leaves, which can be used as an edible spoon to scoop with or munched on the side.

How to Make Tabbouleh- Tabouli Salad Gluten Free:

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.

Parsley salad

What to Serve with Tabbouleh Salad:

Homemade Hummus Recipe

Lebanese Chicken and Rice

Baba Ganoush- Eggplant Dip

Kafta Kabob

Lebanese Chicken Shawarma

Chicken Tawook 

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Tabouli salad, tabbouli salad or parsley salad is one of the most recognizable salad in Lebanese cuisine.

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How to Make Tabbouleh Salad

Yield: 4

Tabouleh Salad Recipe

Lebanese Salad

Tabouleh Salad is one of the most recognizable Middle Eastern salads. It is a very light, refreshing and packed with healthy ingredients parsley salad.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. Wash your bulgur, soak for few minutes, drain set aside
    2. Very finely chop the parsley, tomatoes, mint and onion.
    3. Place the chopped vegetables in a large mixing bowl.
    4. Add the bulgur, lemon juice, salt, pomegranate molasses and mix gently.
    5. Taste and adjust salt and sour.
    6. Now add olive oil and mix just until incorporated. Don't over mix it.
    7. If your tomatoes are not ripe and juicy and you feel that your Tabbouleh is a little dry, you can add a few tablespoons of cold water.
    8. Enjoy with your favorite entrée!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1097mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 4g

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.

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