Tabbouleh Salad

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This is one of those staple salads in our house—the kind I could make in a big bowl, turn my back for a second, and it’s already halfway gone. That’s how good it is. Fresh, vibrant, and packed with flavor, this tabbouleh never lasts long around here.

 Tabouleh salad is a traditional staple on mezza plates throughout the Middle Eastern region. It is typically considered one of the most popular salads, alongside Fattoush and Salata Arabia. While tabbouleh originated in Lebanon, each country has adopted its version. Now, this salad is served in most delis, cafes, and restaurants worldwide. 

I have helped my mom make tabbouleh since I was a little girl. My job was to help her pick the parsley leaves off their stems. Although this task may seem simple, it is essential to make this salad. I used to pick 20 to 30 bunches at a time. One time, we even did 75 bunches. It was for my brother’s graduation party, and we had to start the process the day before to prepare this salad on time. Making tabbouleh salad is a labor of love. It is a tradition for many Middle Eastern families and a part of the culture that brings people together. Now, I hope to share this love and culture with you! 

Tabbouleh Salad Ingredients:

Fresh ingredients for tabbouleh laid out on a board: parsley, mint, bulgur, tomatoes, green onions, lemon, and olive oil.

  • Italian Parsley (stems removed, washed, chopped semi-fine): For this parsley-centric salad, ensure ample quantity, thoroughly washed and dried. (I prefer flat Italian parsley, but curly works too.)
  • Persian Cucumbers (semi-peeled, diced small) are Ideal for removing the crisp texture—the seeds from larger cucumbers.
  • Tomatoes (diced small, ripe, core removed before dicing): To ensure freshness, remove the core before dicing for a vibrant tomato flavor.
  • Jalapeno Pepper (diced, optional): Add diced jalapeno for a hint of kick. Optional, based on your spice preference.
  • Stalks of Green Onions (use both green and white parts): The green and white parts of the stalks introduce a mild onion flavor.
  • Bulgar (# 2, finest, washed): Select the finest bulgar available in the market and ensure it’s thoroughly washed.
  • Olive Oil (best extra virgin): Choose the finest extra virgin olive oil for a noticeable difference in flavor.
  • Lemon Juice (always fresh, not bottled): Only freshly squeezed lemon juice ensures the zesty freshness of the salad.
  • Fresh Mint (chopped) and Dry Mint: Elevate the flavor with fresh and dry mint for a refreshing twist.

 

Tips for Making a Perfect Tabbouleh Salad 

A few tips and tricks can make your tabbouleh salad significantly better. Take it from someone who has made at least over a hundred.

  • For the burglar size, use number # 2. The numbers indicate the grain is coarse; the larger the number, the longer the grain. This is how bulgur gets sold at the markets and on Amazon. 
  • Use a fine strainer to wash the bulgur underwater to remove dust and dirt. Then, soak it in olive oil, lemon juice, and salt. Let it soak and absorb the liquid. The bulgur will soften and be ready to use. 
  • After making the tabouleh, keep it in the fridge to let the herbs and vegetables soak up the flavor. This salad is served cold or at room temperature. 
  • If you have extra liquid in this salad, drain it into a cup and drink it; it’s flavorful and nutritious.  
  • Using fresh and dry mint leaves is a trick to enhance the flavor of this salad. 
  • Use a sharp knife to cut the vegetables. You don’t want to bruise them. A food processor with a sharp blade is a lifesaver for chopping parsley. Remember, the parsley must be chopped, not blended, so don’t over-process it. 

How to Prepare the Parsley for the Tabbouleh Salad 

Tabbouleh Salad

  • When making tabbouleh, you must use flat Italian parsley. It has a smoother texture and better flavor than curly parsley. You can find Italian parsley in any local grocery store.
  •  Pick the parsley leaves off their stems. Only use stems if they are soft and you have a good, sharp knife; otherwise, you will end up with thick pieces of stems in your salad that are chewy and leave a bad taste in your mouth. 
  • Wash your parsley thoroughly. Soak it in cold water with a couple of spoons of salt for a few minutes, then drain and rinse it twice to remove dirt.
  • Let the parsley leaves dry before chopping. You can either use a salad spinner or dry them with a cloth. If you use a cloth, flip it around once until both sides are dry. 

Bulgur: A Middle Eastern Staple and Substitute

Bulgur, a cracked wheat grain from the Middle East, offers quick preparation and a slightly nutty flavor, enhancing dishes with texture and nutrition. Though it contains gluten, it’s a versatile choice for salads and healthy meals. Bulgur is available in various sizes, usually labeled from #1 to #4, indicating coarseness. The numbering system guides usage, with #1 being fine, perfect for delicate dishes like kibbeh, and #4 being coarse, ideal for heartier options like pilafs and stews. Explore recipes like vegan stuffed acorn squash and Mediterranean grain bowl spicy bulgur pilaf. For substitutes, consider quinoa—similar in size and texture and gluten-free—or farro, with its nutty whole wheat goodness.

How do you serve Tabbouleh Salad?

Tabouleh is a versatile and delicious salad enjoyed in various ways in Lebanese cuisine. It is served with a side of romaine lettuce leaves, which are used to scoop up the salad and eat it by hand. This presentation not only adds a fun and interactive element to the dining experience but also provides a refreshing contrast to the herbaceous flavors of the tabouleh.
Tabouleh is a staple of Middle Eastern mezze tables, which typically feature an array of small dishes for sharing. It adds a fresh and vibrant element to the table alongside other favorites like hummus, baba ghanoush, muoutabal, and kibbeh.

Tabouleh is a healthy and flavorful addition to any meal, whether enjoyed as a mezza, a side dish, or a main course. So next time you’re looking for a delicious and nutritious dish to serve your family and friends, consider making some homemade tabouleh and adding it to your mezze table spread.

How to Make Tabbouleh Salad

Preparation

1.

Marinate the Bulgur

In a medium bowl, combine the washed bulgur with ½ cup olive oil, ½ cup lemon juice, and 1 teaspoon salt. Stir well and let it sit for about 20–30 minutes, or until the bulgur becomes plump and tender.

Mark as complete
2.

Combine the Fresh Ingredients

large bowl, add the chopped parsley, diced tomatoes, cucumber, green onion, jalapeño pepper, fresh mint, and a pinch of dried mint. Gently mix everything together until well combined.

Mark as complete
3.

Finish and Chill

Add the marinated bulgur to the bowl with the chopped ingredients. Pour in the remaining lemon juice, 1 cup of olive oil, and season with salt and pepper to taste. Mix everything well to combine.

Cover and refrigerate for at least 30 minutes to let the flavors come together—then enjoy!

Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
8 bunches Italian parsley (stems were removed, washed, and chopped semi-fine)
4 large Persian cucumbers (semi-peeled and diced small)
3 large tomatoes (diced small)
1 jalapeno pepper diced (optional)
2 stalks green onions
1 cup bulgar size # 2 (washed)
1 ½ cup olive oil
1 cup fresh lemon juice
½ cup fresh mint (chopped)
2 tablespoons dry mint
2 teaspoons salt
1 teaspoon black pepper

Preparation

1
Marinate the Bulgur
In a medium bowl, combine the washed bulgur with ½ cup olive oil, ½ cup lemon juice, and 1 teaspoon salt. Stir well and let it sit for about 20–30 minutes, or until the bulgur becomes plump and tender.
2
Combine the Fresh Ingredients
large bowl, add the chopped parsley, diced tomatoes, cucumber, green onion, jalapeño pepper, fresh mint, and a pinch of dried mint. Gently mix everything together until well combined.
3
Finish and Chill
Add the marinated bulgur to the bowl with the chopped ingredients. Pour in the remaining lemon juice, 1 cup of olive oil, and season with salt and pepper to taste. Mix everything well to combine. Cover and refrigerate for at least 30 minutes to let the flavors come together—then enjoy!

Recipe Tips & Suggestions

Storage Tips

1- Refrigerate tabbouleh in an airtight container. It will stay fresh for up to 3–4 days. 2- Give it a good stir before serving to redistribute the dressing and freshen up the flavor. 3- If you're making it ahead, you can add the tomatoes just before serving to prevent excess liquid from collecting at the bottom. 4- Tabbouleh is best served cold or at room temperature, making it perfect for meal prep or next-day leftovers!
Prefer To Watch The Cooking Instructions On YouTube?

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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    Have you been able to make this Tabbouleh salad recipe yet? Please feel free to leave me a comment below. Love to hear from you.

    2 Comments
    • R Husary

      Great recipe!
      I would only suggest that after you wash the parsley spin it in a salad spinner, then let it sit out on a clean kitchen towel to let it dry a bit so you don’t have excess water in the salad.

      • Rana Madanat

        Thank you Rana for the wonderful suggestion! Using a salad spinner for the parsley is a fantastic idea to ensure it’s perfectly dry and ready for the salad. Great tip for avoiding excess water – I appreciate your input! Happy cooking!

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