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The Best Authentic Tabbouleh
Tabbouleh salad along with fattoush salad are the most popular two salads in Lebanon, which is where tabbouleh (also spelled tabouli) most likely originated from. My parents are both Lebanese, so you can imagine I’ve grown up eating a lot of tabbouleh in my life. And because of that, I’ve learned how to make the best tabbouleh recipe!
Traditional tabbouleh is a fresh and super flavorful Middle Eastern salad that’s mostly made with parsley! The other ingredients are tomatoes, bulgur wheat, green onions and mint – all finely chopped and tossed with olive oil and lemon juice! It’s a must-have whenever I’m preparing a Lebanese spread for guests, and especially in the summer with grilled meats like shish tawook, kafta and beef kabobs.
I don’t usually comment on recipes, but this one is the real deal — it turned out wonderful and exactly like what I used to get in my favorite Lebanese restaurant. Soaking the bulgur in the dressing is genius. Definitely a keeper and can’t wait to try other recipes on this site. Thank you! – Rebecca
Tabbouleh Salad Ingredients
- Parsley: This makes up the bulk of the recipe, and traditionally it’s made with flat leaf Italian parsley because that’s what’s mostly grown in Lebanon, but curly parsley adds more volume and it’s easier to chop without wilting so I prefer curly. Make sure to wash the parsley with cold water, and dry it well with a salad spinner. If you have time, wash and dry the parsley a day in advance to minimize the moisture on it before chopping. Don’t include the parsley stems.
- Bulgur: Use extra fine bulgur – the smallest you can find! Bulgur is sold in four numbered grind sizes. You want to look for #1, which is the smallest grind. It looks like couscous, and it’s what we use in a traditional tabbouleh salad. There is no need to cook this bulgur; you’ll just soak it in liquid to make it tender.
- Tomatoes: Use firm and ripe tomatoes, and if they are too juicy, you can remove their core before dicing and save them for a soup.
- Green onions: Use the entire green onion parts – white and green. You can substitute white or red onions, but they’ll have a stronger taste.
- Mint: Freshly chopped mint is optional but adds so much flavor. You can substitute the ¼ cup of chopped mint with ½ – 1 teaspoon of dried mint.
- Olive Oil: Go for cold-pressed extra virgin olive oil for the best flavor.
- Lemon Juice: Freshly squeezed please. 🙂
- Seasoning: Just salt and pepper.
I was nervous to make tabbouleh for the first time at home, but wow this recipe is amazing! tastes just like how my teta used to make it. – KP
Tabbouleh Additions
- Cucumber for a crunch: Use 1-2 Persian cucumbers and chop them really small, similar to the size of the tomatoes. They blend well into the greens and add a great crunch.
- Pomegranate for sweetness: For a pop of color and and some natural sweetness, sprinkle a handful of pomegranate arils over your tabbouleh salad – so pretty!
- Chickpeas for protein: This is a good way to take the tabbouleh salad from a side salad to a meal salad that’s protein-packed and more filling. Add a whole can of rinsed chickpeas or about a cup of cooked chickpeas.
- Feta cheese for creaminess: If you want to add some crumbled feta cheese, I recommend about 2-4 tablespoons right before serving and leave it untossed with the rest of the salad.
Tabbouleh Variations:
- Quinoa Tabbouleh: For a gluten-free alternative or a different twist on texture, you can use cooked quinoa instead of bulgur. Grab my tutorial for how to cook quinoa for the best texture.
- Kale Tabbouleh Salad: Kale is more mild than parsley so the taste is more palatable for most people. And, when you chop it finely, it looks like parsley!
- Cauliflower Tabbouleh: This is a grain-free low-carb twist made with grated cauliflower or cauliflower rice.
Watch me Make Tabbouleh
How to Make Tabbouleh
THIS. This is the recipe I’ve been looking for!! I had some Tabbouleh from a Lebanese Restaurant and have been craving it ever since. Yours looked exactly like it, lots and lots of parsley and not a lot of bulgar, which I’ve found to be what makes Lebanese tabbouleh unique and might I add, way more flavorful! I had to buy fine bulgar off of Amazon because none of my stores carry it sadly. But it was perfect!! I think I’m gonna have to make this every day! Haha thank you! Btw, if you want to post more Lebanese recipes on your TikTok and here, I’d be very happy to make them! Thank you! – Brittany Folland
My Best Tabbouleh Salad Tips
- Chop finely: Presentation is everything with tabbouleh, so use a sharp knife and take your time to chop the parsley, tomatoes, green onions and mint finely. Don’t use a food processor because it will wilt the parsley and ruin the texture of the salad.
- Use the correct bulgur: Look for #1 extra fine bulgur. The focus of the salad is on the parsley, not the bulgur, so you want fine bulgur that incorporates easily into the salad without standing out. The bulgur should require no cooking.
- Soak the bulgur in the dressing: I learned this tip from my mother-in-law and it’s genius. Normally, you’d soak bulgur in hot water for 5 minutes to plump it. But if you soak in the the olive oil and lemon juice dressing, it has the same effect of rehydrating the dried cooked fine bulgur but also making the salad more tasty because there’s no risk of watering down the flavor.
- Use fine tomatoes: You want them to be ripe for flavor’s sake, but firm so they don’t release too much juice. If you have time, core the tomatoes to remove the watery interior and use that for soups and then chop the exterior. You can also just use a mesh colander to drain the liquids from chopped (uncored) tomatoes.
Serving Suggestions
- On its own as a salad or served with lettuce boats as an appetizer.
- As part of a Lebanese appetizer spread or Middle Eastern Mezza with stuffed grape leaves, hummus, and falafel.
- In a sandwich like cauliflower pita sandwiches, shawarma wraps or Mediterranean egg wraps.
- With grilled meats like shish tawook, kafta and beef kabobs or chicken kabobs
Recipe Help & FAQs
To store tabbouleh salad, place it in an airtight container and refrigerate for up to 3 days. Keep in mind though that it’s best eaten fresh because the parsley will wilt and release moisture.
Yes you can make it a few hours in advance and it will get better as it sit. If you want to make it a day or more in advance, just prepare everything but keep the ingredients separated and toss together up to 4 hours before serving.
Make sure to use #1 extra fine bulgur which has already been precooked and dried. It just needs to be rehydrated with liquid. Soaking it in the lemon juice and olive oil is enough and even though it may have a bite to it, it’s still cooked. If you prefer very soft bulgur, you can soak it in hot water instead.
This is the best tabbouleh! My family is Lebanese and I grew up eating it. This recipe is fresh, simple, and delicious. Make sure to add the mint. It makes all the difference. I have made it many times over the last few months. An idea to make the chopping go very quickly is to use a mezzaluna. So fast and perfectly chopped! Thank you for sharing! – Cdga
More Middle Eastern Salads:
- Lebanese Fattoush Salad
- Tomato Avocado Cucumber Salad
- Chicken Shawarma Salad
- Tahini Chopped Veggie Salad
- Lebanese Cabbage Salad
If you try this Tabbouleh Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Tabbouleh Salad Recipe
Video
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fine #1 bulgur wheat
- 3 bunches fresh curly parsley finely chopped (about 3 packed cups)
- 2 firm tomatoes finely chopped
- 2 green onions finely chopped
- ¼ cup fresh mint finely chopped
Instructions
- Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
- Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
- When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made this exactly to your recipe. It needs more salt, more lemon, and something else (a spice) is definitely missing… Perhaps you have a suggestion?? Bulgur took FOREVER to get to the result.
Hi Jack—did you use fine #1 bulgur wheat? Anything coarser would take much longer. As for the seasoning, I recommend adjusting to your taste preferences! Add more salt and lemon juice if you think that would taste better.
My grandparents were from Bqaatouta and came to the states in the early 1900’s. Although my mother wasn’t Lebanese, she learned to cook Lebanese food from my grandmother (sitto). Between my mom and sitto, I learned to cook many Lebanese dishes. So when she made tabbouleh, she didn’t use near that amount of parsley and a LOT more mint. Do you think the difference is possibly a regional thing?
Yes, it’s possible it’s a regional thing! This is the way my family makes it but I encourage you to experiment with adding more mint and less parsley so it tastes more like your mom and sitto’s recipe. Enjoy!!
Can a coarse bulgur be purchased and grinded? The price difference is almost tripled when purchasing #1
I haven’t tried grinding coarse bulgur myself but have heard it can work. Please let me know if you end up trying it, Sandra. I would love to hear how it turns out!
Love this recipe. One change: Italian parsley over the coarse curly parsley.
So happy you love it, Ashley! Thank you!
Question: Do you simply let the bulgur wheat soak in the olive oil and lemon juice straight from the package or do you need to let it soak in boiling water first, per the packaging? I’m seeing recipes that state it both ways.
I just let the bulgur soak in the dressing so there’s no need to soak in boiling water. It’s a tip I learned from my mother-in-law!