Lebanese Tabbouleh Salad Recipe
Imagine a salad that’s bright, fresh, and impossibly green—this is Lebanese Tabbouleh Salad in all its glory. Every bite is a lively celebration, with the bold flavors of parsley, mint, juicy tomatoes, and a hint of citrusy zing tying everything together. Tabbouleh isn’t just a side dish, it’s a tradition that brings people together at the table, bursting with vibrant colors and tastes that feel like summer in a bowl. If you’ve never made this Middle Eastern classic at home, you’re in for a treat. It’s light, zesty, and the perfect way to awaken your palate and impress your friends and family.
Ingredients You’ll Need
The beauty of Lebanese Tabbouleh Salad lies in its heartwarming simplicity. Each ingredient plays an important role, not just in flavor, but also in texture and color—so make sure to choose the freshest produce you can get your hands on!
- Fresh parsley: This is the star, giving the salad its iconic green color and herby punch; chop it very finely for best results.
- Fresh mint leaves: Adds a refreshing, cooling note that balances the bright flavors of the salad.
- Tomatoes: Juicy and sweet, they bring a pop of color and a touch of acidity to every bite.
- Cucumber: Adds crispness and a cool crunch that pairs perfectly with the herbs.
- Green onions: These deliver a subtle bite and a mild onion flavor without overpowering the salad.
- Fine bulgur wheat: Use the finest grade you can find for a light, tender texture that absorbs the dressing beautifully.
- Fresh lemon juice: Brings tang and brightness, lifting all the other flavors and tying them together.
- Extra-virgin olive oil: Smooths everything out and adds a subtle fruitiness—don’t skimp on quality here!
- Salt: Just the right amount to bring all the flavors forward.
- Black pepper: Adds gentle heat and depth to the finished salad.
How to Make Lebanese Tabbouleh Salad
Step 1: Soak the Bulgur Wheat
Start by placing your fine bulgur in a small bowl and covering it with warm water. Let it sit for about 15 minutes, or until the grains are tender but still have a slight bite. After soaking, drain the bulgur well and squeeze out any extra water—this keeps your Lebanese Tabbouleh Salad from becoming soggy.
Step 2: Chop the Herbs and Vegetables
Grab a sharp knife and finely chop the parsley and mint; think confetti-sized pieces for the best texture. Dice your tomatoes and cucumber into small cubes, then slice the green onions thinly. This extra effort really pays off and ensures each forkful bursts with fresh flavor.
Step 3: Combine Everything in a Bowl
In a large mixing bowl, add the parsley, mint, tomatoes, cucumber, and green onions. Top with your perfectly soaked bulgur and toss gently to combine, making sure the ingredients are evenly mixed for a harmonious salad.
Step 4: Dress and Season the Salad
Drizzle the freshly squeezed lemon juice and extra-virgin olive oil over the mixture, then season generously with salt and a bit of black pepper. Toss again until all the ingredients are glistening and evenly coated in the zesty dressing.
Step 5: Let the Flavors Meld
Give your Lebanese Tabbouleh Salad about 10 to 15 minutes to rest at room temperature. This short wait allows the bulgur to soak up the dressing and for all the flavors to blend together into perfect harmony. Then, dig in—preferably chilled or at room temperature.
How to Serve Lebanese Tabbouleh Salad
Garnishes
A sprinkle of extra chopped fresh mint or parsley on top, along with a few wedges of lemon, makes the salad look even more inviting and adds a pop of brightness right before serving. For a decorative touch, try laying a few crisp lettuce leaves on the serving plate and piling the salad on top.
Side Dishes
Lebanese Tabbouleh Salad is a natural companion for Middle Eastern feasts! Serve it alongside hummus, baba ganoush, falafel, or warm pita bread, and create a colorful, flavor-packed mezze spread that everyone will love.
Creative Ways to Present
Spoon the salad into small lettuce cups for a fun, hand-held appetizer, or serve cucumbers hollowed out into boats for a playful twist. For a more elegant gathering, plate it in tall glasses or mini jars for individual portions that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Lebanese Tabbouleh Salad will keep well for up to 2 days in the fridge when stored in an airtight container. The flavors may deepen and meld over time—just give it a quick toss and taste before serving, adding a little extra lemon juice or olive oil if needed.
Freezing
Tabbouleh doesn’t hold up well to freezing, as the fresh herbs and juicy vegetables will lose their crispness and vibrant color once thawed. It’s best enjoyed fresh within a day or two of making it.
Reheating
No need to reheat! Lebanese Tabbouleh Salad is meant to be savored cold or at room temperature. If it’s straight from the fridge, let it sit out for 10-15 minutes before serving to let the flavors shine.
FAQs
Can I use regular bulgur instead of fine bulgur?
For authentic Lebanese Tabbouleh Salad, the finest bulgur is best since it softens quickly and blends seamlessly with the herbs. If you only have regular bulgur, you can use it, but consider soaking it a little longer and chopping it smaller for a better texture.
Is it possible to make this gluten-free?
Absolutely! Swap the bulgur for cooked and cooled quinoa or even cauliflower rice for a gluten-free twist, while still enjoying the fresh explosion of flavors this salad is known for.
How far in advance can I prepare tabbouleh?
You can prep all your ingredients a few hours ahead of time and even fully assemble the Lebanese Tabbouleh Salad one day in advance. Just wait to add the dressing until about an hour before serving to keep everything vibrant and fresh.
What’s the best way to chop herbs for tabbouleh?
Use a sharp knife or a mezzaluna, and take your time. The goal is to get the parsley and mint as fine as possible without bruising them, so you get a fluffy, light texture in every bite.
Can I add other veggies?
Traditionally, Lebanese Tabbouleh Salad sticks to a tried-and-true lineup, but you can absolutely toss in extras like diced bell pepper, radish, or even pomegranate seeds for a fun twist—just don’t go too heavy, as you want the parsley to stay the main event!
Final Thoughts
If you’re ready for a refreshing, zesty dish that brings sunshine to your table, Lebanese Tabbouleh Salad is the one to try. Whether you serve it as a salad, side, or centerpiece for your next gathering, you’ll fall in love with its vibrant flavors and wholesome goodness. Give it a go—your taste buds (and your friends) will thank you!
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Lebanese Tabbouleh Salad Recipe
- Total Time: 20 minutes (plus soaking time)
- Yield: 4 servings
- Diet: Vegan
Description
A refreshing and vibrant Lebanese Tabbouleh Salad recipe that combines the freshness of parsley and mint with juicy tomatoes, crunchy cucumbers, and zesty lemon dressing.
Ingredients
Fresh Parsley:
1 bunch (finely chopped, about 2 cups)
Fresh Mint Leaves:
1/2 cup (finely chopped)
Tomatoes:
2 medium (diced)
Cucumber:
1 small (diced)
Green Onions:
2 (finely sliced)
Bulgur Wheat:
1/4 cup
Lemon Juice:
1/4 cup
Extra-Virgin Olive Oil:
1/4 cup
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Soak Bulgur: Place bulgur in a small bowl, cover with warm water, soak for 15 minutes until tender, drain, and squeeze out excess water.
- Mix Ingredients: In a large bowl, combine parsley, mint, tomatoes, cucumber, green onions, and bulgur. Toss to mix.
- Add Dressing: Drizzle lemon juice and olive oil, season with salt and pepper. Mix well.
- Let Sit: Allow flavors to blend by letting the salad sit for 10-15 minutes before serving.
- Serve: Enjoy chilled or at room temperature.
Notes
- For an authentic texture, use extra-fine bulgur.
- Ensure herbs are finely chopped for a light, fluffy salad.
- Tabbouleh is traditionally heavy on parsley and light on bulgur.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
