Quinoa tabbouleh is a healthy and modern twist on the traditional tabbouleh salad with parsley,…
Lebanese Style Tabbouleh Salad is easy to make and so refreshing. Made with bulgur, fresh lemon juice, sweet tomatoes and lots of freshly chopped parsley.
Lebanese Style Tabbouleh Salad
There are numerous styles of tabbouleh, but my personal favorite is Lebanese style tabbouleh. Heavy on the herbs and lighter on the grain. A simple dressing of olive oil and lemon juice is all you need.
Ingredients for the Best Tabbouleh Recipe
- Bulgur: Traditionally used in tabbouleh and quick to make. All you need is some boiling water and a few minutes.
- Parsley: Lots and lots of fresh parsley! 1 large bunch of parsley leaves with any hearty, thick stems removed (save those for making stock). I prefer flat leaf “Italian parsley”, but tabbouleh is perfect for curly parsley too.
- Fresh Mint: Stems removed and roughly chopped
- Green Onions: I like to use both the white and green parts, both give great flavor.
- Tomatoes: Vine ripened or roma tomatoes are perfect. If the tomatoes are overly juicy, remove the seeds and pulp to not sog down the salad.
- Olive Oil: This is the time to use the extra-virgin olive oil, the best tasting, fruity olive oil. My favorites are Paesano Olive Oil and Laudemio Olive Oil.
- Lemon Juice: Fresh is best!
How to Cook Bulgur
What I love about bulgur, is how incredibly it is to make. Boil some water and pour over bulgur..that’s it! Place a sheet of plastic wrap over the bowl and let it steep while you prep the rest of the salad. Most of the water should have soaked up, then fluff with a fork and you’re ready.
Serve Tabbouleh with…
Oh, this is my favorite part. Tabbouleh salad goes well with grilled meats or fish, kebabs and dips!
Lebanese Style Tabbouleh Salad
- 1 1/2 cup boiling water
- 1/2 cup bulgur
- 1 bunch of flat leaf parsley thick stems removed
- 2 stems of green onions thinly sliced
- 1 medium sized tomato seeds removed and chopped into 1/2 inch cubes
- 4-6 leaves of fresh mint chopped finely
- 4 tbsp olive oil
- Juice of 1 lemon about 2 tbsp worth
- 1 tsp salt
- Add bulgur to a bowl and pour boiling water over. Place a sheet of plastic wrap on top of the bowl and let the bulgur steep. Meanwhile, prep the rest of the salad.
- Remove any hard or thick stems from the parsley, gather up all the parsley leaves and start chopping until a fine consistency and add herbs to a bowl. You should have a good 1 cup of chopped parsley.
- Add the sliced green onions, chopped tomato and mint and gently stir to combine.
- Check the bulgur, it should have absorbed most of the liquid and be tender. Fluff with a fork and drain any excess water and add bulgur to bowl. (Note* the bulgur will just about double in size, so add less if you prefer a more herby salad like I do.)
- Add olive oil, lemon juice and salt and gently toss again. Taste for seasoning and adjust as needed, more lemon juice or more bulgur for instance.
This post was updated 6/2020 with updated photos, nutritional information and helpful recipe notes.