Fresh and tasty, this Lebanese Tabbouleh Salad is the perfect complement with grilled meats as it can sit out for several hours without wilting.
When I was growing up, my mother served beautiful salads with every dinner, and salads are a favorite of my family still today! But my Aunt Vieve was the matriarch of the Lebanese side of my family, and inspired many of my recipes! My Lebanese Tabbouleh Salad is my take on the Middle Eastern classic. It is perfect with grilled meats, slow cooker chicken and potatoes, Lebanese grape leaves and does well at family BBQ’s or picnics because it can sit out for several hours without wilting!
Ingredients
- Bulgur wheat: A fantastic source of fiber and folate, it has a delicious chewy texture and nutty taste.
- Parsley: Earthy and peppery in flavor, it pairs great with the lemon dressing and veggies in the tabbouleh.
- Tomatoes: Adds some color and great umami flavor.
- Cucumber: Crunchy and somewhat sweet, cucumbers are full of vitamins and nutrients!
- Scallions: Also called green onions, they add mild onion flavor.
- Mint: A little bit sweet and a wonderful aromatic that adds clean flavor to the dish.
- Olive oil: Heart healthy and mild flavor to dress the tabbouleh.
- Lemon juice: Bright, acidic, fresh lemon flavor that mixes with the olive oil to dress the salad.
How to Make Lebanese Tabbouleh Salad
Start your Lebanese tabbouleh by cooking your bulgur wheat according to package instructions, then set aside.
Wash your cucumber and tomato, then dice and add to a large bowl.
To finely mince my fresh herbs, I like to just throw them in my food processor. Add your parsley, scallions, and mint and pulse until finely chopped.
Add the herbs to the bowl with the cucumber and tomato, and add the cooked bulgur wheat. Dress with olive oil, fresh lemon juice, and some salt and pepper to taste.
Toss until salad is evenly coated in dressing, then serve and enjoy your Lebanese Tabbouleh Salad! Pro tip, serve this with a side of Lebanese Hushwee Rice for the ultimate flavorful meal!
Frequently Asked Questions
The bulgur wheat could be overcooked and mushy, or the extra moisture might be coming from your tomato and cucumber! You can try draining some of the extra moisture from the veggies before adding them to your salad.
If you don’t have bulgur wheat, or don’t like it, you can use couscous, brown rice, or quinoa!
Tabbouleh (or tabouleh, tabouli) originated in the Middle East, most likely in Lebanon or Syria, and is still enjoyed in many countries in the area.
More Lebanese Recipes
- Lebanese Hushwee Rice
- Shish Tawook Pita with Hummus
- Authentic Lebanese Falafel
- Baked Kibbeh
- Lebanese Meat Pies (Sfeehas)
Eat It, Like It, Share It!
Did you try this tabbouleh and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Serve it to a crowd, or enjoy it for a light and fresh lunch, my Lebanese Tabbouleh Salad is sure to satisfy.
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Ingredients
Video
Instructions
- Cook bulgur wheat according to package directions and set aside to cool. While bulgur is cooking, use a food processer to chop parsley, scallions, and mint.
- In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint.
- Flake apart bulgur with a fork and toss together with vegetables and herbs.
- Dress the salad by drizzling the olive oil around the edges of the bowl.
- Juice the lemon directly over the salad, carefully holding opposite hand under the lemon to catch seeds.
- Add salt and pepper and stir to combine. Check for seasoning, adjust accordingly and serve.
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