If you’ve ever craved a fresh, vibrant side dish bursting with flavor, you absolutely need to try this Lebanese Tabbouleh Salad Recipe. It’s a dazzling medley of bright parsley, juicy tomatoes, and zesty lemon that comes together so effortlessly, yet creates a salad that’s incredibly refreshing and satisfying. This salad is a celebration of simple, wholesome ingredients that marry beautifully to balance herby, tangy, and earthy notes in every bite. Whether as a light lunch, a stunning side to grilled dishes, or part of a mezze spread, this classic salad brings a colorful splash of Mediterranean sunshine to your table.
Ingredients You’ll Need
To make this Lebanese Tabbouleh Salad Recipe, you’ll rely on a handful of fresh ingredients that perfectly complement each other. Each element plays a key role in building texture, flavor, and that signature freshness this salad is known for.
- Fine bulgur wheat: The classic grain base that soaks up the lemony dressing and gives a subtle chewiness without overpowering the parsley.
- Roma tomatoes: Ripe and firm, these add juiciness and a sweet-tart flavor pop with every bite.
- English cucumber (optional): Adds a cooling crunch and extra hydration, making the salad even more refreshing.
- Fresh parsley: The star of the show with its bright, herbaceous taste and vibrant green color that brightens the entire dish.
- Fresh mint leaves: A hint of cooling mint enhances the refreshing profile and balances the lemons.
- Green onions: Provide a mild oniony bite without overpowering other flavors.
- Fresh lemon juice: The essential zing that gives tabbouleh its classic tang and lively brightness.
- Extra virgin olive oil: Adds a silky richness and helps marry all the flavors together smoothly.
- Salt and black pepper: Simple seasonings that accentuate all the fresh ingredients and lighten the salad’s natural tones.
How to Make Lebanese Tabbouleh Salad Recipe
Step 1: Soak the Bulgur Wheat
Start by rinsing the fine bulgur in cold water, then place it in a bowl with just enough water to cover so it can soften. Let it soak for about 15 to 20 minutes. Once soft, drain any excess water and gently squeeze out any remaining moisture. This step is crucial because the bulgur should be tender but not mushy, providing just the right texture.
Step 2: Prepare the Fresh Vegetables and Herbs
While the bulgur is soaking, finely dice the Roma tomatoes and, if you choose to include it, the English cucumber. Chop the fresh parsley and mint leaves very finely to release their full aroma and flavor. Thinly slice the green onions as well—these little bursts of color also add a delicate sharpness to the salad’s overall profile.
Step 3: Combine Everything in a Large Bowl
Once your bulgur is ready, toss it together in a large mixing bowl with the diced tomatoes, cucumber, parsley, mint, and green onions. Getting all these ingredients together now allows their flavors to mingle beautifully before the dressing is added.
Step 4: Whisk the Dressing and Toss the Salad
In a separate small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined. Pour this lemony dressing over the salad and toss everything gently but thoroughly to ensure each grain of bulgur and leaf of parsley is kissed with flavor.
Step 5: Let It Rest for Maximum Flavor
Patience is a virtue here. Let your tabbouleh rest for another 15 to 20 minutes at room temperature or chilled. This brief wait lets the flavors fully meld and deepen, making every forkful vibrant and zesty.
How to Serve Lebanese Tabbouleh Salad Recipe
Garnishes
For a final touch, brighten your Lebanese Tabbouleh Salad Recipe with a sprinkle of pomegranate seeds or a few whole fresh mint leaves on top. Both add a lovely pop of color and an enticing visual appeal that makes this simple salad feel special.
Side Dishes
This salad pairs wonderfully as part of a mezze platter alongside warm, soft pita bread, hummus, and baba ganoush. It’s equally fantastic served with grilled chicken, lamb kebabs, or even alongside roasted vegetables, adding a fresh contrast to hearty mains.
Creative Ways to Present
Want to impress at your next gathering? Serve tabbouleh stuffed inside crisp lettuce cups for a refreshing, handheld appetizer. Or layer it with hummus and roasted eggplant in a clear glass jar to create a beautiful, portable Mediterranean parfait.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lebanese Tabbouleh Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep in mind that the salad may continue to absorb the dressing, so it might be a bit wetter the next day but still delicious.
Freezing
Because of its fresh herb and lemon content, freezing tabbouleh is not recommended. The texture of the parsley and tomatoes will become mushy, and the vibrant flavors will dull upon thawing.
Reheating
Lebanese Tabbouleh Salad Recipe is best served chilled or at room temperature. It doesn’t require reheating, and warming it will diminish its fresh qualities. Simply take it out of the fridge, let it sit a few minutes, and enjoy.
FAQs
Can I make Lebanese Tabbouleh Salad Recipe without bulgur?
Absolutely! If you’re gluten-free or prefer an alternative, quinoa works wonderfully as a substitute. It provides texture and absorbs the lemon dressing nicely while keeping the salad light and nutritious.
How important is the parsley in tabbouleh?
Parsley is the heart of classic tabbouleh. Authentic recipes use an abundance of finely chopped fresh parsley which gives the salad its signature brightness and verdant color. Don’t skimp on it—parsley is what really makes this dish so special.
Can I adjust the lemon juice in the salad?
Definitely, lemon juice levels can be tailored to your taste. Tabbouleh should have a lively, tangy zing, but if you prefer it milder or sharper, feel free to start with less lemon and add more gradually until it tastes just right for you.
Is the cucumber necessary in this recipe?
The cucumber is optional but highly recommended for a refreshing crunch that contrasts nicely with the soft bulgur and tender herbs. If you’re not a fan, you can omit it without losing the essence of the salad.
How long can I leave the salad before serving?
For best flavor, let the Lebanese Tabbouleh Salad Recipe rest for at least 15 to 20 minutes after tossing with the dressing. This resting time helps the flavors blend beautifully. It can sit up to a few hours in the fridge before serving, but try to enjoy it fresh so the herbs stay vibrant.
Final Thoughts
This Lebanese Tabbouleh Salad Recipe is one of those timeless dishes that feels like a breath of fresh air with every bite. It’s so simple, yet endlessly rewarding—both as a healthy everyday salad and a stunning addition to any Mediterranean meal. I really encourage you to give this recipe a try and experience how a few fresh ingredients can truly brighten your cooking and dining experience.
Print
Lebanese Tabbouleh Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 25–30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
- Diet: Vegan
Description
Lebanese Tabbouleh Salad is a refreshing and healthy Mediterranean dish known for its vibrant flavors of fresh parsley, mint, tomatoes, and lemon juice, complemented by the nutty texture of bulgur wheat. This traditional salad is perfect as a light appetizer or side dish, showcasing a harmonious blend of herbs and simple ingredients, all prepared without cooking.
Ingredients
Grains and Vegetables
- 1/2 cup fine bulgur wheat
- 3–4 firm Roma tomatoes, finely diced
- 1 English cucumber (optional), finely diced
- 2 bunches fresh parsley, finely chopped (about 3 cups)
- 1/4 cup fresh mint leaves, finely chopped
- 3 green onions, thinly sliced
Dressing
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak Bulgur: Rinse the bulgur in cold water to remove any impurities, then soak it in a bowl with just enough water to cover. Let it sit for 15–20 minutes, or until the bulgur softens. After soaking, drain any excess water and gently squeeze the bulgur to remove extra moisture.
- Combine Vegetables and Herbs: In a large mixing bowl, add the soaked bulgur, diced tomatoes, cucumber if using, chopped parsley, chopped mint, and sliced green onions. Mix them thoroughly to combine all the fresh ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until the dressing is well emulsified.
- Toss Salad: Pour the dressing over the bulgur and vegetable mixture. Toss gently but thoroughly to ensure the salad is evenly coated with the dressing and flavors are well distributed.
- Rest and Serve: Let the tabbouleh rest for 15–20 minutes at room temperature or chilled to allow the flavors to meld together fully. Serve as a fresh, tangy mezze dish alongside pita bread or grilled meats.
Notes
- Authentic Lebanese tabbouleh uses a notably larger quantity of parsley compared to bulgur—feel free to increase parsley for authenticity.
- Adjust lemon juice and salt to your taste preference; tabbouleh should have a bright, tangy profile.
- Serve tabbouleh as part of a mezze platter with pita bread or as a refreshing side to grilled meats.
- For a gluten-free variation, substitute bulgur wheat with quinoa or another gluten-free grain.
