Lebanese Tabbouleh Salad is one of my favorite fresh and vibrant salads to make when I want something light, flavorful, and refreshing. I combine finely chopped parsley, juicy tomatoes, mint, green onions, bulgur wheat, olive oil, and lemon juice to create a bright Mediterranean dish that pairs beautifully with grilled meats, pita bread, or even as a healthy lunch on its own.
Why You’ll Love This Recipe
I love how fresh and simple this recipe feels while still delivering bold flavor in every bite. The parsley and mint create a clean herbal taste, while the lemon juice adds brightness and the olive oil gives the salad a rich finish. I also like that this salad is naturally vegan, packed with nutrients, and easy to prepare ahead of time. The texture from the softened bulgur wheat makes the salad hearty without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 bunches Italian parsley, finely chopped
3 bunches green onions, finely chopped
8 to 10 Roma tomatoes, finely diced
3/4 cup fine bulgur wheat
3 tablespoons water
1 bunch fresh mint, finely chopped
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
Salt to taste
Directions
I place the fine bulgur wheat in a small bowl, sprinkle it with water, mix well, and let it soften for a few minutes.
I finely chop the parsley, then rinse and drain it very well until the water runs clear.
Then I wash and finely chop the mint, then mix it with the parsley.
I finely chop the green onions and add them to the herb mixture.
I dice the tomatoes into very small pieces and combine them with the herbs and onions.
Next I add the softened bulgur wheat to the salad bowl.
I pour in the lemon juice and olive oil, season everything with salt, and mix thoroughly until well combined.
I taste the salad and adjust the lemon juice, olive oil, or salt before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 30 minutes
Cooking Time: 0 minutes
Total Time: 30 minutes
Calories: 276 kcal per serving
Variations
I sometimes add finely chopped cucumber for extra crunch and freshness. When I want a slightly nuttier flavor, I use a little more bulgur wheat. For extra citrus flavor, I add a bit of lemon zest along with the juice. I also enjoy serving the salad with crumbled feta cheese when I want a non-vegan variation.
Storage/Reheating
I store leftover tabbouleh in an airtight container in the refrigerator for up to 2 days. The salad tastes even better after the flavors have had time to blend together. Before serving leftovers, I like to stir the salad well because the lemon juice and olive oil may settle at the bottom. I do not recommend reheating this salad since it is best served cold and fresh.
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FAQs
Can I make tabbouleh ahead of time?
I often prepare tabbouleh a few hours ahead because the flavors become even more vibrant after resting in the refrigerator.
Can I use curly parsley instead of Italian parsley?
I prefer Italian parsley because it has a softer texture and milder flavor, but curly parsley can also work if that is what I have available.
How do I keep tabbouleh from becoming watery?
I make sure to drain the parsley very well and remove excess juice from the tomatoes before mixing everything together.
Can I make this salad gluten-free?
I can make a gluten-free version by replacing the bulgur wheat with quinoa.
What can I serve with tabbouleh?
I like serving tabbouleh with grilled chicken, kebabs, pita bread, hummus, or falafel for a complete Mediterranean-style meal.
Conclusion
Lebanese Tabbouleh Salad is a fresh and flavorful dish that I love making throughout the year, especially during warm weather. The combination of parsley, mint, tomatoes, lemon juice, and olive oil creates a refreshing salad that feels both healthy and satisfying. Whether I serve it as a side dish or enjoy it as a light meal, this classic Lebanese recipe always brings bright flavor and freshness to the table.
📖 Recipe:
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Lebanese Tabbouleh Salad
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Lebanese Tabbouleh Salad is a fresh and vibrant Mediterranean salad made with parsley, mint, tomatoes, bulgur wheat, olive oil, and lemon juice. This light and refreshing dish is perfect as a side or healthy main meal.
Ingredients
3 bunches Italian parsley, finely chopped
3 bunches green onions, finely chopped
8 to 10 Roma tomatoes, finely diced
3/4 cup fine bulgur wheat
3 tablespoons water
1 bunch fresh mint, finely chopped
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
Salt to taste
Instructions
- Place the fine bulgur wheat in a small bowl, sprinkle with water, mix well, and let it soften for a few minutes.
- Finely chop the parsley, then rinse and drain it thoroughly until the water runs clear.
- Wash and finely chop the mint, then combine it with the parsley.
- Finely chop the green onions and add them to the herb mixture.
- Dice the tomatoes into very small pieces and mix them with the herbs and onions.
- Add the softened bulgur wheat to the salad bowl.
- Pour in the lemon juice and olive oil, season with salt, and mix thoroughly until well combined.
- Taste and adjust the lemon juice, olive oil, or salt before serving.
Notes
Add finely chopped cucumber for extra crunch and freshness.
Use additional bulgur wheat for a nuttier flavor and heartier texture.
Add lemon zest for a brighter citrus flavor.
Crumbled feta cheese can be added for a non-vegan variation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir well before serving leftovers as the dressing may settle.
This salad is best served cold and should not be reheated.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
