If you’re in the mood for something fresh, vibrant, and utterly addictive, Lebanese Tabbouleh Salad is your answer. This beloved Middle Eastern classic celebrates bundles of parsley, juicy tomatoes, aromatic mint, and a splash of citrus, making every bite taste like sunshine. It’s the perfect salad for picnics or a hearty addition to your mezze spread, and it always puts a smile on my face. Whether you’re already a fan or trying tabbouleh for the first time, this recipe brings out the best textures and zing of traditional Lebanese Tabbouleh Salad, turning simple ingredients into something absolutely unforgettable.
Ingredients You’ll Need
This is one of those glorious salads that shines because of its incredibly simple but essential ingredients. Each component brings a pop of flavor, adds crunch or silkiness, or gives the salad its signature color—so choose the freshest you can.
- Fresh parsley (1 bunch, about 2 cups packed): The heart and soul of Lebanese Tabbouleh Salad, giving it that bright green color and herbaceous lift.
- Fresh mint leaves (½ cup, finely chopped): Mint brings a cool, refreshing undertone and balances the earthiness of the parsley.
- Tomatoes (2 medium, diced): Juicy and sweet, tomatoes add both moisture and tangy brightness to every bite.
- Cucumber (1 small, finely diced; optional): If you want extra crunch and freshness, cucumber is a welcome addition in many Lebanese homes.
- Green onions (3, finely sliced): They bring gentle heat and crunch, rounding out the flavors beautifully.
- Fine bulgur wheat (¼ cup): A subtle, nutty base that soaks up all those lemony juices and provides the classic chewy texture.
- Freshly squeezed lemon juice (¼ cup): Essential for that sharp, zesty kick and for drawing out every herb’s aroma.
- Extra virgin olive oil (3 tablespoons): Good olive oil adds silkiness, richness, and depth.
- Salt (½ teaspoon): This brings all the flavors into focus—don’t skip it!
- Freshly ground black pepper (to taste): For a whisper of peppery warmth.
How to Make Lebanese Tabbouleh Salad
Step 1: Soak and Drain the Bulgur
Start by giving your bulgur a quick rinse with cold water, then let it soak for 10 to 15 minutes. Once it’s tender but still has some bite, drain it completely and use your hands to gently squeeze out every last bit of moisture. This helps the bulgur stay fluffy and prevents a watery salad.
Step 2: Chop the Herbs and Veggies
Take your time here—grab a sharp knife and finely chop the parsley and mint. This is a truly parsley-forward salad, so small, delicate cuts make all the difference in the final texture. Dice your tomatoes and cucumber (if using), and thinly slice the green onions. The finer you chop, the more cohesive and traditional your Lebanese Tabbouleh Salad will be!
Step 3: Combine Everything In a Bowl
In a large mixing bowl, add the chopped parsley, mint, tomatoes, cucumber, and green onions. Sprinkle in the perfectly drained bulgur. Gently toss everything together so the bulgur distributes evenly among the herbal greens and crunchy veggies.
Step 4: Dress and Season
Now it’s time to pour over the freshly squeezed lemon juice and luxurious olive oil. Add your salt and a few healthy twists of black pepper. Mix thoroughly until every morsel glistens with citrussy, herby flavor. This is when your Lebanese Tabbouleh Salad truly comes to life!
Step 5: Chill and Serve
Let the salad chill in the refrigerator for at least 30 minutes. This gives all those incredible flavors a chance to meld, while the bulgur soaks up the juices for an irresistible, bright taste in every forkful.
How to Serve Lebanese Tabbouleh Salad
Garnishes
A sprig of fresh mint or parsley on top adds an extra pop of color and fragrance. You can also scatter a few diced tomatoes or cucumber pieces over the surface to make it look even more inviting.
Side Dishes
Lebanese Tabbouleh Salad is a star side for grilled meats, falafel, or roasted vegetables. Serve it alongside warm pita bread, creamy hummus, baba ghanoush, or a platter of crisp pickled vegetables for a stunning mezze spread that’ll make everyone reach for seconds.
Creative Ways to Present
Chill the salad and scoop it into crisp Romaine or butter lettuce leaves for an elegant finger food. Or layer it into a bowl, topped with grilled eggplant strips or a swirl of yogurt for a beautiful, modern twist. You can even fill mini pitas or serve it in jars for a picnic or lunch on the go!
Make Ahead and Storage
Storing Leftovers
Any leftover Lebanese Tabbouleh Salad keeps really well covered in the fridge for up to two days. The flavors will deepen and meld even more over time, and it makes for an outstanding lunch the next day.
Freezing
This isn’t a salad for the freezer, unfortunately. The herbs will lose their beautiful texture and color once thawed, so enjoy your Tabbouleh fresh whenever possible.
Reheating
No reheating required with Lebanese Tabbouleh Salad! In fact, it’s best eaten cold or at a cool room temperature, making it ideal for parties, barbecues, or any occasion where you want a make-ahead dish.
FAQs
Can I use quinoa instead of bulgur?
Absolutely! If you’re gluten-free or just feel like changing it up, cooked and cooled quinoa makes a great stand-in for bulgur. It will change the texture slightly but still lets those herbs shine.
How can I chop herbs finely without bruising them?
Use a very sharp knife and ensure your herbs are dry. Gather the leaves into tight bundles and slice with a gentle rocking motion. Avoid food processors, which tend to overwork and bruise the greens.
What kind of bulgur should I buy?
For Lebanese Tabbouleh Salad, choose the finest grind bulgur you can find—labeled as #1 or extra-fine. Coarser bulgur soaks up too much liquid and alters the salad’s authentic texture.
Is cucumber traditional in Lebanese Tabbouleh Salad?
Cucumber is optional and used in some families, especially when the weather is warm and cucumbers are at their peak. It’s not always part of traditional recipes but adds a wonderful fresh crunch if you like.
How far in advance can I make Tabbouleh?
You can mix the salad up to a day ahead and keep it covered in the fridge. If making ahead, add tomatoes close to serving time to keep things crisp and avoid excess moisture.
Final Thoughts
Lebanese Tabbouleh Salad is one of those recipes that never fails to brighten the table, and I can’t recommend it enough. Grab a big bunch of parsley, squeeze those lemons, and dive in—your taste buds and your friends will thank you. Give it a try and let it become a staple in your kitchen too!
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Lebanese Tabbouleh Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
- Diet: Vegan
Description
A refreshing and vibrant Lebanese Tabbouleh Salad recipe bursting with fresh herbs, vegetables, and zesty flavors. This vegan salad is perfect as a light meal or a side dish for any occasion.
Ingredients
Fresh Herbs:
- 1 bunch fresh parsley, finely chopped (about 2 cups packed)
- ½ cup fresh mint leaves, finely chopped
Veggies:
- 2 medium tomatoes, diced
- 1 small cucumber, finely diced (optional)
- 3 green onions, finely sliced
Others:
- ¼ cup fine bulgur wheat
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Soak Bulgur: Rinse the bulgur in cold water and let it soak for 10–15 minutes, then drain thoroughly and squeeze out any excess moisture.
- Combine Ingredients: In a large bowl, mix the parsley, mint, tomatoes, cucumber, and green onions. Add the bulgur and toss everything together.
- Add Dressing: Pour in the lemon juice and olive oil, season with salt and black pepper. Mix well until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving to blend the flavors.
Notes
- Use the finest bulgur for an authentic texture.
- Chop herbs finely with a knife for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
