Lebanese Tabbouleh Salad
When it comes to fresh, vibrant salads, Lebanese Tabbouleh Salad is the crown jewel! This classic Middle Eastern dish is a celebration of wholesome ingredients like bulgur wheat, fresh parsley, mint, and juicy tomatoes, all dressed in a tangy lemon and olive oil dressing. It’s light, zesty, and packed with flavor—a salad that can truly do it all. Whether you’re pairing it with grilled dishes, serving it as a stand-alone light meal, or packing it up for a potluck, Tabbouleh brings a burst of sunshine to every plate.
This Tabbouleh Salad recipe isn’t just ridiculously delicious; it’s also easy to make and surprisingly hearty. The chewy bulgur wheat and crisp veggies create a texture party in every bite, while the simple dressing ties everything together with a refreshing tang. If you’ve never tried making Tabbouleh at home, this recipe is about to become your go-to.
What is Lebanese Tabbouleh Salad?
Lebanese Tabbouleh is a traditional Middle Eastern salad that’s as much about fresh herbs as it is about bulgur wheat. The star ingredient is parsley—tons of it—finely chopped and mixed with mint, tomatoes, cucumbers, and green onions. Tossed with a simple dressing of lemon juice, olive oil, salt, and pepper, this salad is light, aromatic, and perfect for any occasion.
There are several alternative spellings for Tabbouleh, as it’s transliterated from Arabic and can vary depending on the region or source. Common variations include:
- Tabouli
- Tabbouli
- Tabouleh
- Tabouli
All these spellings refer to the same dish, so don’t be confused if you see it written differently on a menu or in this recipe. The key is that it’s always a vibrant, herb-packed salad with bulgur wheat at its heart!
What Makes This Tabbouleh Salad Recipe Healthy?
This salad is a nutritional powerhouse! It’s packed with vitamins A, C, and K from the fresh parsley and tomatoes, while the bulgur wheat adds a boost of fiber to keep you feeling full. Olive oil provides heart-healthy fats, and lemon juice is rich in antioxidants. Plus, there’s no mayo or heavy dressing in sight—just pure, wholesome goodness.
RELATED: Vegan Moroccan Carrot Salad – Whether you’re looking for a refreshing side dish or a standout star at your next potluck, this salad has got you covered. So go ahead, grab those carrots and get ready to taste the magic of Morocco! 🥕🌟
Why You’ll Love This Easy Tabbouleh Salad Recipe
- Quick to Make: With just 20 minutes of prep and simple ingredients, you’ll have a salad that’s ready to impress.
- Year-Round Appeal: This versatile dish works as a side in summer barbecues or as a refreshing addition to cozy winter meals.
- Diet-Friendly: Naturally vegetarian and easily made vegan or gluten-free (swap bulgur for quinoa).
- Meal Prep Champion: It tastes even better after chilling, making it perfect for make-ahead meals.
Salad making essentials
ALLIGATOR CHOPPER
Cheese grater
SALAD SPINNER
LEMON SQUEEZER
ELEGANT SALAD BOWL
MASON JARS
Ingredients you’ll need
For the salad
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- 2 cups finely chopped fresh parsley
- ½ cup chopped fresh mint leaves
- 2 large tomatoes, finely diced
- 1 cucumber, finely diced
- 4 green onions, finely chopped
For the dressing
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- Salt and pepper, to taste
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make this Lebanese Tabbouleh Salad recipe
- Place the bulgur wheat in a bowl and pour boiling water over it. Cover and let it sit for 15-20 minutes, until tender. Fluff with a fork and let cool.
- In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add the cooled bulgur wheat to the veggies and herbs. Gently mix.
- In a small jar, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Chill for 30 minutes to allow flavors to blend. Serve and enjoy!
Make this Quick and simple Middle Eastern Tabbouleh Salad, then check out my Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe, my Zesty Lemon Couscous Salad with Feta or more of my Potluck Salad recipe ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
What is Bulgur Wheat?
Bulgur wheat is a whole grain made from cracked wheat kernels that have been parboiled, dried, and crushed, giving it a quick cooking time and a delightfully chewy texture. It’s a staple in Middle Eastern and Mediterranean cuisines, often used in dishes like Tabbouleh, kibbeh, and pilafs. Nutrient-rich and packed with fiber, bulgur is a wholesome choice for salads and side dishes. You can usually find bulgur wheat in the grains or international foods aisle of your grocery store, often near rice, quinoa, or couscous. Some stores may stock it in the bulk bins or organic section as well. If you’re having trouble finding it, check specialty or health food stores, or look for it online.
Can I make this gluten-free?
Absolutely! Swap out the bulgur wheat for cooked quinoa for a gluten-free option that’s just as tasty.
Can I use dried mint instead of fresh?
Fresh mint is best for that authentic flavor, but a pinch of dried mint can work in a pinch. (See what I did there?)
How long does Tabbouleh last in the fridge?
Stored in an airtight container, it will stay fresh for up to 3 days.
Can I add other veggies?
Sure! Diced bell peppers or shredded carrots make great additions.
Is Tabbouleh a main dish or a side?
It’s traditionally a side dish, but with some added chickpeas or grilled chicken, it can easily become a filling main course.
How do I Store Leftovers of Lebanese Tabbouleh Salad
Place any leftovers in an airtight container and store in the fridge for up to 3 days. The flavors will continue to meld, making it taste even better the next day!
This Lebanese Tabbouleh Salad recipe is a true gem: hearty, healthy, and unbelievably easy to make. Whether you’re new to Tabbouleh or a longtime fan, this recipe is sure to become a staple in your salad repertoire. Try it once, and you’ll be hooked on its fresh flavors and versatility.
🍂 CELEBRATE Fall with
12+ Easy Fall Salad Recipes
From vibrant harvest quinoa creations to soul-soothing butternut squash medleys, delve into these tasty fall salads that capture the very essence of fall.
Other salads to try
- Vegan Moroccan Carrot Salad – This exotic vegan salad combines crisp, shredded carrots with a zesty lemon dressing and a tantalizing blend of Moroccan spices, creating a refreshing and aromatic culinary masterpiece.
- Zesty Lemon Couscous Salad with Feta – Bursting with vibrant flavors, this summer salad is a seasonal delight. Imagine fluffy couscous grains delicately infused with the tangy essence of fresh lemon, complemented by crisp cucumbers, bell peppers, and a hint of red onion, all tossed together in a light and zesty dressing.
- Mediterranean Lentil Salad – a hearty salad that’s perfect for lunch, a side dish or even a vegetarian main dish. Full of cucumbers, tomatoes, red onions, feta and protein packed lentils. You’ll absolutely love the flavours and textures in this healthy salad!
- Vegetarian Moroccan Lentil Salad – Take a delicious detour to the Middle East with this sensational Moroccan Lentil Salad. Packed with vibrant colors, bold flavors, and a sprinkle of Middle Eastern magic, this salad is set to be the star of your next gathering.
Lebanese Tabbouleh Salad Recipe
This refreshing Tabbouleh salad is made with bulgur wheat, fresh parsley, mint, tomatoes, and cucumbers, all tossed in a light lemon and olive oil dressing. It's a great option for a light meal or side dish.
Ingredients
For the Tabbouleh Salad
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- 2 cups finely chopped fresh parsley
- ½ cup chopped fresh mint leaves
- 2 large tomatoes, finely diced
- 1 cucumber, finely diced
- 4 green onions, finely chopped
For the Lemony Dressing
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- Salt and pepper, to taste
Instructions
- Place the bulgur wheat in a bowl and pour the boiling water over it. Cover and let it sit for 15-20 minutes, or until the bulgur is tender and has absorbed the water. Fluff with a fork and let cool.
- In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and green onions.
- Add the cooled bulgur wheat to the vegetables and herbs, and gently mix everything together.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Chill in the refrigerator for 30 minutes to allow the flavors to blend before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 73mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 3g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
