Tabouli Salad (Tabbouleh) is a simple and super fresh salad that’s made of parsley, tomatoes, and bulgur grain. It’s an absolute staple in Lebanese cuisine and a must in my house!
Tabouli is packed with flavor from very few ingredients that have always drawn me in for more! It’s so fresh and light that makes it work as a side salad for most meals. Bulgur is traditionally found is authentic Lebanese Tabouli, it’s a grain that we use in other dishes as well, such as Kibbeh.
Throughout my childhood, this Tabouli salad was at nearly every dinner. Whether we were enjoying dinner as a family, at grandma’s, or at a friend’s.Tabbouleh always made an appearance. Now, that’s what I’ve adopted in my home. This is what you call an “oldie but goodie”, and that’s why I stayed as close to my family’s recipe as I could!
Tabouli pairs well with most dishes!
Tabouli pairs so seamlessly with most meals. Just because you’re making a Lebanese salad, doesn’t mean you have to have a full Lebanese meal to enjoy it. So, get creative with this Tabouli recipe, and pair it with your go-to dinner.
Some of my favorite food to pair alongside this Tabouli recipe are grilled fish or any BBQ.
My 4-year-old daughter is absolutely obsessed with this salad. It’s a little weird to say your kid loves salad, but I sure am thankful for it! If you asked anyone in our family what her favorite food is, they would answer with Tabouli or seafood!
Tabouli is the one salad that the entire family loves, and is perfect for any guest!
Try my other Authentic Lebanese recipes!
What is Tabouli made from?
Authentic Lebanese Tabouli is made from parsley, tomatoes, green onion, bulgur wheat, extra virgin olive oil, mint, lemon juice, salt, and pepper.
How long does Tabouli last?
Tabouli is best served on the day that it’s made. However, it can last another 2 days in the fridge. It’s a very juicy salad, so, unfortunately, doesn’t last too long!
Tabouli Ingredients
This Tabouli, is exactly how my family in Lebanon would make it. It’s as Authentic Lebanese as it gets!
- Parsley, preferably flat leaf, but curly will work. I’ve had to use plenty of curly parlsey since I only have 1 grocery store within 40 minutes of us. Flat leaf is preferred to have less of a chew.
- Large tomatoes, any variety. The more flavorful the better!
- Fine bulgur wheat, dried. Make sure the package says “fine”, since there are other types of bulgur.
- Green onion. You will use the green and white parts of the green onion.
- Extra virgin olive oil. Extra virgin is a must in good Tabouli!
- Lemons. Fresh lemon juice is another must. You want the absolute freshest ingredients for this salad.
- Mint, dried or fresh. Fresh mint is preferred, but I have also made a realllyyy good tabouli with dried mint when I can’t get ahold of fresh mint.
- Salt and pepper.
How to prep this Tabouli salad recipe in advance
There have been many times in the past that I’ve made this salad in advance, and you can absolutely do so too, here’s how –
Prep all the chopped veggies in one bowl, and the dressing in another. Keep them separated until you’re ready to serve. Add the dressing, and stir to combine the salad and plate.
My mom is the queen of prepping Tabouli to bring over to my house, and she always placed a clean paper towel right on top of the veggies in the bowl, then covers it with a lid or plastic wrap. She would always mix dressing and pour it in its own Tupperware on the side. Once we were ready to eat, the salad got mixed together and enjoyed right away.
For this Tabouli Salad Recipe, you will need
- Cutting board and a knife.
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Pair this Tabouli recipe with:
I absolutely love the way my family has made this Tabouli Salad for generations!
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Tabouli Salad (Tabbouleh)
Equipment
- Knife
Ingredients
- 2 bunches parsley flat leaf
- 3 large tomatoes
- ¾ cup fine bulgur wheat dried
- 1 bunch green onion
- ⅓ cup extra virgin olive oil
- 2 lemons juiced
- ¼ cup chopped mint leaves
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Rinse bulgur under running water in a fine strainer for about 30 seconds.
- Add the burglar to a pot of simmering water, and cook for about 5 minutes uncovered. Turn off the pot and let sit for an additional 10 minutes.
- Finely chop the parsley, discard the bottom of the stems, and add the parsley to a large bowl.
- Finely chop the tomatoes and green onion and add to the bowl.
- Once the bulgur is cooled, add to the salad along with mint, lemon juice, olive oil, salt and pepper. Mix to combine and transfer to a serving dish.
