Fresh Lebanese Tabbouleh Salad
A quick and easy Lebanese tabbouleh salad featuring fresh parsley, mint, tomatoes, and bulgur wheat, tossed in a bright lemon and olive oil dressing. Perfect for potlucks, light lunches, or as a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Lebanese
Ingredients
Scale
- 1/2 cup fine or medium grind bulgur wheat
- 2 cups fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 medium ripe tomatoes, finely diced
- 3–4 green onions, thinly sliced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of ground cinnamon or allspice
Instructions
- Place 1/2 cup (about 90g) fine bulgur wheat in a bowl and rinse under cold water using a fine mesh sieve. Drain thoroughly.
- Cover bulgur with about 3/4 cup (180ml) boiling water, stir, and let soak for about 15 minutes until tender but still slightly chewy.
- Drain any excess water by pressing gently with a spoon or using the sieve again.
- While bulgur soaks, finely chop 2 cups fresh flat-leaf parsley and 1/2 cup fresh mint leaves. Toss herbs into a large mixing bowl.
- Finely dice 2 medium ripe tomatoes and slice 3-4 green onions thinly. Add these to the bowl with the herbs.
- In a small bowl, whisk together 1/4 cup (60ml) fresh lemon juice, 1/4 cup (60ml) extra virgin olive oil, salt (start with 1/2 teaspoon), and freshly ground black pepper to taste. Stir in a pinch of ground cinnamon or allspice if desired.
- Add the drained bulgur to the herb and tomato mixture. Pour the lemon-olive oil dressing over the top.
- Toss gently but thoroughly to combine all ingredients evenly.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Let the salad rest in the fridge for at least 20 minutes before serving to allow flavors to marry perfectly.
- Serve chilled or at room temperature.
Notes
Finely chop herbs by hand for best texture. Soak bulgur just until tender but still chewy to avoid mushiness. Use freshly squeezed lemon juice for optimal flavor. Let salad rest chilled for at least 20 minutes before serving to allow flavors to meld. Adjust seasoning gradually. Add tomatoes just before serving if storing to keep them fresh.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 165
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
Keywords: tabbouleh, Lebanese salad, bulgur salad, fresh parsley salad, mint salad, lemon dressing, healthy salad, Mediterranean salad, easy salad recipe