Tabbouleh (Lebanese Parsley Salad)
A Lebanese herb salad of chopped parsley with bulgur, tomato, and mint, dressed in lemon and olive oil. A bright, healthy no-cook dish that pairs perfectly with mezze like hummus and falafel.
Ingredients
- Parsley (flat-leaf) · coarsely chopped, dried well2 bunches
- Fine bulgur · soaked in warm water4 tbsp
- Tomatoes · finely diced, lightly seeded2
- Mint · chopped3 tbsp
- Scallions (or red onion) · sliced2
- Dressing
- Lemon juice3 tbsp
- Extra-virgin olive oil4 tbsp
- Salt0.5 tsp
- Black pepper1 to taste
Steps
- ⏲ 15 min
Soak the bulgur in warm water 10–15 minutes until tender, then squeeze out the liquid (fine bulgur can soften on the tomato juices alone).
- ⏲ 7 min
Dry the parsley thoroughly, remove the stems, and chop coarsely. Chop the mint and scallions too.
- ⏲ 3 min
Finely dice the tomatoes (remove some juice if very wet).
- ⏲ 1 min
Combine the parsley, mint, scallions, tomatoes, and bulgur in a large bowl.
- ⏲ 1 min
Add the lemon juice, olive oil, salt, and pepper and toss gently.
- ⏲ 10 min
Let it sit about 10 minutes to meld, taste, and adjust with lemon and salt. Serve chilled.
Tips & Variations
Variations
- Gluten-free: Use quinoa or cauliflower rice instead of bulgur.
- Parsley vs bulgur ratio: Traditional Lebanese is mostly parsley with just a little bulgur.
- Pomegranate: Add pomegranate seeds for a sweet-tart pop.
- Cucumber: Add cucumber for extra crunch.
Tips
- Dry the parsley fully so the salad isn't watery.
- Use fine bulgur, lightly soaked, and not too much, to keep it fresh.
- Be generous with lemon and olive oil — brightness is the whole point.
- Chop by hand, coarsely for better texture (don't blitz it fine).
- Let it rest briefly to meld, but don't leave it too long.
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