Lebanese Tabbouleh Recipe — Classic Parsley Salad
A classic Lebanese tabbouleh made with parsley, fresh tomatoes, bulgur, mint, lemon juice, and extra virgin olive oil. The salad is herb-forward and bright, with finely chopped vegetables and a tangy dressing.
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
Servings
4
A TASTE OF TRADITION
The Story Behind This Recipe
Tabbouleh is one of the best-known salads of the Levant, with finely chopped parsley forming its fresh and herbaceous foundation.
Cultural & Culinary Context
The salad is strongly associated with Lebanese and wider Levantine cuisine. Its identity comes from the generous use of fresh parsley, mint, tomato, lemon, olive oil, and a relatively small amount of fine bulgur.
What Makes It Mediterranean?
Tabbouleh reflects Mediterranean cooking through its reliance on fresh vegetables and herbs, olive oil, lemon, and simple preparation rather than heavy sauces or rich cooking methods.
Mediterranean Influences
- 🌿Fresh parsley and mint provide the dominant herbal character.
- 🌿Tomatoes and green onions add freshness and texture.
- 🌿Extra virgin olive oil supplies a simple, flavorful source of fat.
- 🌿Fresh lemon juice provides the bright acidity typical of many Mediterranean salads.
- 🌿The recipe relies on fresh seasonal ingredients rather than complicated preparation.
Ingredients
- 2 cups fresh parsley (Finely chopped and thoroughly dried. Parsley should remain the main ingredient.)
- 0.5 cup fresh mint leaves (Finely chopped.)
- 2 medium ripe tomatoes (Finely diced and drained of excess liquid.)
- 2 green onions (Finely sliced.)
- 0.25 cup fine bulgur wheat (Rinsed, soaked until tender, and drained thoroughly.)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (Add more after tasting if you prefer a sharper, brighter flavor.)
- 0.5 tsp sea salt (Adjust to taste.)
- 0.25 tsp freshly ground black pepper (Adjust to taste.)
Instructions
- 1
Rinse the fine bulgur and soak it in cold water for about 15 minutes, until tender.
- 2
Drain the bulgur very thoroughly and press out excess water so it does not dilute the salad.
- 3
Wash and thoroughly dry the parsley, mint, tomatoes, and green onions.
- 4
Finely chop the parsley and mint, keeping the herbs delicate rather than crushing them.
- 5
Finely dice the tomatoes and drain away excess liquid.
- 6
Finely slice the green onions.
- 7
Place the parsley, mint, tomatoes, green onions, and drained bulgur in a large bowl.
- 8
Whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
- 9
Pour the dressing over the salad and gently mix until the ingredients are evenly coated.
- 10
Taste and adjust the lemon juice, olive oil, salt, or pepper as needed.
- 11
Rest the tabbouleh in the refrigerator for about 15 minutes before serving so the flavors can come together.
SET YOURSELF UP FOR SUCCESS
Before You Cook
👨🍳 Keep In Mind
- •Wash and dry all herbs and vegetables thoroughly before chopping.
- •Use fine bulgur so it can become tender without requiring cooking.
- •Drain tomatoes and soaked bulgur well to keep the salad fresh rather than watery.
- •Prepare a sharp lemon and olive oil dressing because the herbs and vegetables will soften its intensity.
💡 Helpful Tips
- •Keep parsley as the main ingredient rather than using large amounts of bulgur.
- •Use a sharp knife to finely chop the herbs without crushing them.
- •Drain the bulgur thoroughly before combining it with the vegetables.
- •Add the dressing gradually and taste before adding more salt or lemon.
👀 How Do I Know It's Done?
- ✓The bulgur is tender and no longer hard in the center.
- ✓The herbs remain fresh-looking rather than wilted.
- ✓The vegetables are lightly coated rather than sitting in excess dressing.
- ✓The flavor is bright, lemony, herbal, and balanced.
WANNA SEE IT IN ACTION ?
Step-by-Step Visual Guide
Wash and dry the herbs and vegetables
Wash the parsley, mint, tomatoes, and green onions thoroughly, then dry them well before chopping.
💡 Tip: Thoroughly dried herbs and vegetables help keep the finished tabbouleh fresh rather than watery.
Soak and drain the fine bulgur
Rinse the fine bulgur and soak it in cold water until tender, then drain it very thoroughly.
💡 Tip: Press out excess water after soaking so the bulgur does not dilute the salad.
Finely chop the herbs and vegetables
Finely chop the parsley and mint, dice the tomatoes into small pieces, and finely slice the green onions.
💡 Tip: Keep the cuts small and consistent so every bite contains a balanced mix of herbs and vegetables.
Make the lemon and olive oil dressing
Whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper.
💡 Tip: Taste the dressing before adding it to the salad and adjust the lemon or seasoning if needed.
Combine and dress the tabbouleh
Place the herbs, vegetables, and drained bulgur in a large bowl, add the dressing, and gently mix.
💡 Tip: Mix gently to keep the herbs fresh and prevent the tomatoes from becoming crushed.
Rest and serve
Let the finished tabbouleh rest briefly in the refrigerator so the flavors can come together, then serve fresh.
💡 Tip: Serve while the herbs are still bright and the vegetables retain their fresh texture.
Tweak It
Make This Recipe Work for You
Adapt the recipe to your ingredients, dietary needs, budget, time, serving size, or meal-prep plans.
🔄 Ingredient Substitutions
Bulgur substitute
If fine bulgur is unavailable, use a small amount of cooked quinoa for a gluten-free variation. The texture will differ from traditional tabbouleh.
Milder onion option
Use finely chopped mild scallions or a small amount of very finely diced sweet onion if green onions are unavailable.
🌱 Dietary Adjustments
Naturally vegan
This tabbouleh contains no meat, dairy, eggs, or other animal products.
Gluten-free variation
Replace the bulgur with cooked quinoa for a gluten-free version. This is an adaptation rather than the traditional preparation.
💰 Budget-Friendly Options
Stretch the herb budget
Use the stems and leaves of parsley efficiently and buy herbs in bunches when they are in season.
⏱️ Time-Saving Options
Speed up preparation
Soak the bulgur while washing and chopping the herbs and vegetables so the preparation happens in parallel.
👨👩👧👦 Serving Adjustments
Make a larger batch
Double the ingredients for a larger gathering, but keep the dressing slightly conservative at first and adjust after tasting.
🥡 Meal Prep
Prepare ahead
Chop and store the herbs and vegetables separately from the dressing when possible. Combine close to serving time for the freshest texture.
RECIPE RESCUE
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STORAGE & LEFTOVERS
🥡 Storage & Leftovers
Store leftover tabbouleh in a sealed container in the refrigerator.
Keep it chilled and use clean utensils when serving.
If possible, store the dressing separately when preparing the salad well in advance.
Best Storage Time
Best enjoyed within 1–2 days for the freshest texture.
How to Store
Airtight glass or food-safe container.
SERVING & PAIRING
🍽️ Serving & Pairing
Serve tabbouleh chilled or slightly cool as part of a Lebanese mezze spread, alongside grilled foods, hummus, or warm pita.
What Goes Well With It?
RECIPE FAQ
❓ Frequently Asked Questions
How do you make Lebanese tabbouleh?
To make Lebanese tabbouleh, use 2 cups finely chopped fresh parsley, 1/2 cup finely chopped fresh mint, 2 medium ripe tomatoes, 2 finely sliced green onions, 1/4 cup fine bulgur wheat, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Rinse and soak the fine bulgur in cold water until tender, then drain it very thoroughly and press out excess water. Wash and completely dry the parsley, mint, tomatoes, and green onions before finely chopping them. Combine the herbs, tomatoes, green onions, and drained bulgur in a large bowl. Whisk together the olive oil, lemon juice, salt, and black pepper, then gently mix the dressing into the salad. Taste and adjust the lemon, olive oil, salt, or pepper as needed. Rest the finished tabbouleh in the refrigerator for about 15 minutes before serving so the flavors can come together while the herbs and vegetables remain fresh and crisp.
Is traditional tabbouleh mostly parsley?
Yes. Traditional Levantine tabbouleh is strongly herb-forward, with parsley as the main ingredient and a relatively small amount of fine bulgur.
Does tabbouleh need to be cooked?
No. Fine bulgur is typically softened by soaking, while the herbs and vegetables remain fresh.
Can I make tabbouleh ahead of time?
Yes, but the freshest texture comes from combining the ingredients and dressing relatively close to serving time.
Is tabbouleh vegan?
Yes. This version contains only plant-based ingredients and is naturally vegan.
Explore More
Go deeper into the cuisine
Learn more about the ingredients, traditions, and cooking approaches connected to this recipe.
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