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Close-up hero shot of authentic Lebanese tabbouleh with finely chopped parsley, tomatoes, mint and a hint of bulgur in a white bowl.

Authentic Lebanese Tabbouleh (Tabbouli) Recipe

This traditional Lebanese Tabbouleh is an intensely fresh, herb-forward parsley salad. Using fine bulgur and a simple lemon-olive oil dressing, it’s the perfect light, naturally vegan, and gluten-free adaptable centerpiece for any Mediterranean mezze.
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Prep Time 25 minutes
20 minutes
Total Time 45 minutes
Servings: 7
Course: Mezze
Cuisine: Lebanese, Middle Eastern
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 6 cups Fresh Flat-Leaf Parsley Must be very finely chopped and dry.
  • 3 medium Firm Roma Tomatoes Drained and seeded (see instructions below).
  • 1/2 cups Fresh Mint Leaves Use fresh mint; never dried.
  • 1/3 cups White or Green Onion Use white onion or the white parts of scallions.
  • 1/4 cups Fine Bulgur Wheat (#1) Use fine bulgur only, never medium or coarse.
  • 1/2 cups Freshly Squeezed Lemon Juice Do not use bottled juice.
  • 1/4 cups Extra Virgin Olive Oil Use high-quality oil for flavor.
  • 1 tsp Sea Salt
  • 1 tsp Freshly Ground Black Pepper

Equipment

  • Sharp Chef's Knife Must be sharp for a clean, non-bruised chop.
  • Large Cutting Board A large, non-slip board makes this much faster.
  • Fine-Mesh Sieve/Colander Essential for preventing a watery salad.
  • Salad Spinner (Optional) Highly recommended for speed and removing water.
  • Large Mixing Bowl Needs to be large enough to handle the volume of herbs.
  • Small Bowl & Whisk

Method
 

  1. Prepare the Bulgur: Rinse the fine bulgur under cold water and place it in a small bowl. After that pour the freshly squeezed lemon juice over the top and stir to combine. And let it soak for 15-20 minutes. Then gently squeeze out any excess liquid and set aside.
  2. Chop the Vegetables: Finely dice the white onion that’s ready. Prepare the tomatoes: Dice them finely and place them in a fine-mesh sieve for 10-15 minutes to drain as much liquid as possible. Press them gently to help the process. Note: This step is crucial!
  3. Chop the Herbs: Wash the parsley and mint well, which helps shake water. Shake it off as much as possible or use a salad spinner for this. Then lay them on a clean kitchen towel to dry completely. Finely mince both the parsley and mint using a sharp knife.
  4. Combine Ingredients: In a large mixing bowl, gently combine the chopped parsley, mint, diced onion and drained tomatoes. After that add the soaked and fluffed bulgur.
  5. Dress and Season: Pour the extra virgin olive oil over the ingredients. Add the salt and pepper.
  6. Toss Gently: Use a large spoon or a light hand to toss the salad. If you want to combine, do not crush the herbs.
  7. Rest and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Taste just before serving and add a final drizzle of lemon juice or a pinch of salt if needed. Serve it chilled with fresh lettuce leaves.