Have you ever tried Tabouli salad for dinner? If not, you’re missing out on one of the freshest and healthiest dishes from the Mediterranean table. Today, I’ll show you how to make a traditional Lebanese Tabouli salad that’s vibrant, nutritious, and bursting with flavor. This version is rich in fiber, iron, and vitamins, everything your body craves in one refreshing bowl.
Tabouli is not just a salad. It’s a celebration of simple ingredients that come together to create something extraordinary. Finely chopped parsley, ripe tomatoes, green onions, mint, lemon juice, olive oil, and a small amount of bulgur wheat form the base of this dish. The flavor is tangy, herby, and incredibly satisfying, especially when scooped with fresh lettuce leaves, a classic Lebanese way of enjoying Tabouli.
Growing up with a deep appreciation for Middle Eastern food, I became fascinated by how the same dish takes on different identities across the region. Lebanese Tabouli is green and parsley-dominant, while Greek versions might include couscous or quinoa, cucumbers, and even tomato paste. Turkish and Jordanian styles also vary, with added spices or more grains. Each one is delicious in its own right, but the Lebanese version remains my favorite for its lightness and freshness.
One thing I truly admire about this salad is how easily it fits into modern, healthy diets. It’s naturally vegan, low in fat, and incredibly refreshing, especially in warmer weather. You can serve it as an appetizer, a light lunch, or even as part of a larger mezze spread with hummus, baba ghanoush, and grilled meats.
In this recipe, I’ll walk you through the Lebanese-style preparation, keeping it authentic, easy, and absolutely delicious. Trust me, once you try this, it might just become your new go-to salad for any occasion.
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Tabouli Salad
Ingredients
- ¼ Cup bulgur 3 tbsp
- ½ cup warm water
- 1 cup mint leaves
- 2 bunches parsley
- 2 tomatoes
- 1 large scallion or 2 small
- Fresh lettuce leaves
- For dressing:
- ¼ Cup Lemon juice
- 2 Tbsp olive oil
- Pinche of black pepper
- 1 tsp salt to taste
Instructions
- In a small bowl soak the burgul with warm water, better to cover the bowl, leave for 5 to 10 minutes.
- Finely chopped mint leaves and the bunches parsley.
- Remove the tomatoes seeds, cut into small dices.
- Finely chopped the scallion.
- To make the dressing: in a measuring cup mix lemon juice with olive oil and season with salt and black pepper.
- Pour the dressing on to the salad before serve it, mix all together until all well combine.
- Decorate the salad bowl with lettuce leaves, and add more aside the salad.
