Create a refreshing Lebanese Tabbouleh Salad in just 30 minutes – a delightful blend of fresh parsley, lemon juice, and tomatoes that brings the authentic flavors of Lebanon to your kitchen!
You didn’t think I’d give you a delicious Shawarma recipe without a recipe for Tabbouleh Salad, did you? Putting this together is simple – you start by cooking the bulghur wheat, which is as easy as pouring boiling water over it and then walking away. Wash, dry, and chop up your herbs and vegetables, then toss it all together in a bowl with some lemon juice, olive oil, and salt.
This Tabbouleh recipe is closest to the Lebanese variation as it contains more fresh herbs than bulghur, making it closer to a salad than a grain dish. Personally, I think that fresh parsley and mint have a bit more flavor than boring old bulghur wheat, anyway. This would be a wonderful accompaniment to stuffed cabbage rolls, hummus, chicken biryani, or, of course, Chicken Shawarma.
Table of Contents
Reasons to Love This Tabbouleh Salad
- Lebanese Tabbouleh Salad is rich in vitamins, antioxidants, and nutrients, offering a delicious way to enjoy a healthy diet.
- With its fresh ingredients and tangy dressing, the Lebanese Tabbouleh Salad recipe brings a taste of Mediterranean cuisine to your table.
- Its combination of fresh parsley, mint, and lemon juice gives the Lebanese Tabbouleh Salad a unique, zesty flavor.
Recipe Ingredients
- Mint: Fresh mint leaves add a cool, refreshing burst with a hint of sweetness.
- Bulgur Wheat: Fine bulgur wheat (not couscous) offers a slightly nutty flavor and chewy texture.
- Roma Tomatoes: Juicy and slightly tangy, Roma tomatoes offer a burst of moisture and mild acidity.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Twist: Add crumbled feta cheese to the salad. Feta adds a tangy, creamy element that enhances the Mediterranean flavors.
- Red Onion Addition: Replace green onions with finely diced red onion. Red onions add a slightly sharper and sweeter flavor.
How to Make Lebanese Tabbouleh Salad
Prepare the Bulghur Wheat
Step #1: Pour the boiling water over the bulghur wheat into a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
Step #2: Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
Step #3: Let rest until room temperature, at least 15 minutes.
Prepare the Herbs
Step #1: Wash the leaves of the parsley and mint, then dry completely with a paper towel.
Step #2: Trim the stems and discard them.
Step #3: Mince the parsley and mint leaves and place them in a large bowl.
Make the Tabbouleh
Step #1: Remove the cooled bulghur from the fridge and combine it with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
Step #2: Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
Step #3: Serve cool or at room temperature.
Expert Tips
- Seed the Tomatoes and Cucumber: Removing the seeds from the tomatoes and cucumber prevents the salad from becoming watery. This keeps the Tabbouleh crisp and prevents it from getting soggy over time.
- Drain Excess Moisture: After chopping the tomatoes and cucumber, place them in a colander and allow them to drain for a few minutes. This step prevents the salad from becoming too watery, ensuring a crisp and fresh texture.
Frequently Asked Questions
Yes, you can use bunches of parsley or curly parsley. Curly parsley offers a milder flavor and more texture.
Yes, Lebanese Tabbouleh Salad is usually served as a side dish. It complements Middle Eastern main courses like Shawarma, grilled meats, pita bread, and falafel with its fresh, tangy flavor.
Lebanese Tabbouleh Salad is traditionally eaten with romaine lettuce leaves used as scoops. You can also serve the Tabbouleh on a platter in lettuce cups, such as Little Gem romaine or smaller butter lettuce leaf.
Storage Info
To store Lebanese Tabbouleh Salad, place it in an airtight container and refrigerate. It stays fresh for up to 3 days.
More Lebanese Recipes That You’ll Love
Lebanese Tabbouleh Salad Recipe
Ingredients
- 1/2 c. fine bulghur wheat
- 1 c. boiling water
- 3 bunches flat-leaf parsley
- 1 bunch mint
- 2 roma tomatoes - seeded and finely diced
- 1 large cucumber - peeled, seeded, and finely diced
- 3 green onions - thinly sliced (white and light green parts only)
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1/2 tsp. Kosher salt
Instructions
Prepare the Bulghur Wheat
- Pour the boiling water over the bulghur wheat into a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
- Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
- Let rest until room temperature, at least 15 minutes.
Prepare the Herbs
- Wash the leaves of the parsley and mint, then dry completely with a paper towel.
- Trim the stems and discard them.
- Mince the parsley and mint leaves and place them in a large bowl.
Make the Tabbouleh
- Remove the cooled bulghur from the fridge and combine it with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
- Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
- Serve cool or at room temperature.
NOTES
Nutrition
Do you grow your own mint? What variety of mint do you suggest for the Greek dishes and salads. I want to buy a mint plant to grow in a container and start using it in recipes.
Hi Patti,
I don’t grow my own mint, but Spearmint is the most common variety of mint found in food markets and it is also the most commonly used mint in Greek cooking. So, I suggest you get a Spearmint plant.
-Linda