Tabbouleh (Lebanese Parsley Salad)

  • Total Time - 45 minutes
  • Preparation - 15 minutes
  • Bulgur Soaking - 30 minutes
  • Servings: 4
  • Country: Lebanon
A generous bowl of bright green Tabbouleh salad with finely chopped parsley and red tomato cubes.

When preparing Tabbouleh, the key is using a very sharp knife to chop the herbs, not crush them. It is also important to remove the watery interior from the tomatoes to keep the salad from becoming too watery.

Tabbouleh is traditionally served with leaves of Romaine lettuce or fresh cabbage, which are used to scoop up the salad (like a spoon).

Ingredients

For the Salad

  • 200 g Flat-leaf Parsley (leaves only, tightly packed)
  • 50 g Fresh Mint Leaves
  • 50 g Fine Bulgur
  • 250 g Tomatoes (firm flesh, deseeded and drained)
  • 4 pcs Spring Onion (or small red onion), finely chopped

For the Dressing

  • 6 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Freshly Squeezed Lemon Juice
  • to taste Salt
  • to taste Freshly Ground Black Pepper

Instructions

Step 1: Preparing the Bulgur

Place the bulgur in a small bowl. Pour an equal volume of boiling water over it (e.g., 50 ml water for 50 g bulgur) or just enough boiling water to cover it. Cover and let stand for 30 minutes until all the water is absorbed. If excess water remains, drain it and gently squeeze the bulgur through a sieve.

Step 2: Chopping Herbs and Vegetables

Wash and thoroughly dry the parsley and mint leaves. Using a very sharp knife, chop both herbs as finely as possible. This is the most crucial step.

Halve the tomatoes, scoop out the seeds and watery juice (discard). Dice the firm flesh into very fine, small cubes.

Chop the spring onion or red onion as finely as possible as well.

Step 3: Mixing and Seasoning

In a large bowl, combine the chopped parsley, mint, tomatoes, onion, and soaked bulgur.

In a small bowl, whisk together the olive oil and lemon juice. Add salt and black pepper.

Pour the dressing over the salad and gently mix, taking care not to bruise the herbs. The salad should taste quite acidic and fresh.

Step 4: Serving

Let the Tabbouleh salad chill in the refrigerator for at least 15-30 minutes for the flavors to meld.

Serve chilled as a side dish to meat, Hummus, or with Romaine lettuce leaves for scooping.