Tabbouleh Recipe (Levantine Meze Salad That’s Fresh, Herby, and Full of Zest)

Feast on the fresh, herby, and zesty flavors of this iconic Levantine salad with our tabbouleh recipe, ideal for a refreshing, hearty dish that can feed a large number of people.

To make our Lebanese-inspired tabbouleh salad, you’ll need the following ingredients:

• Parsley – 2 bunches (200 grams or 2 cups, packed)
• Mint – 5 sprigs (4 tbsp, cut-up)
• Bulgur Wheat – 1/3 cup (70 grams), fine bulgur wheat
• Freshly-Squeezed Lemon Juice – 1/3 cup
• Tomato – 1 large tomato
• Spring Onion – 1 large scallion/spring onion
• Olive Oil – 1/3 cup
• Salt – 1 tsp
• Black Pepper – 1/2 tsp

Step-by-Step

Step 1 – Traditionally, tabbouleh is made with fine bulgur. If you have fine bulgur, put the fine bulgur wheat in a small bowl and add 1/2 cup of boiling water. After 30-45 seconds, drain the water and return the bulgur wheat to the bowl. Add half the lemon juice and set the bowl aside.

Note: If you only have medium or coarse bulgur, that needs to be boiled, and it won’t taste good if it’s simply soaked in hot water or lemon juice. If you only have medium or coarse bulgur, cook it first according to the package instructions. We’ve made the tabbouleh with fine and with medium bulgur, and it tastes great with either! Just prepare the bulgur accordingly.

 

Step 2 – Wash and dry the parsley and then pick the leaves. Cut up the parsley leaves finely with a good chef’s knife.This is the most time-consuming part of the recipe but, in my opinion, it’s worth it!

 

Step 3 – Wash and dry the mint and chop up the mint leaves.

 

Step 4 – Finely dice the tomatoes, removing any liquid (either by draining it or scooping up the liquid parts of the tomato with a spoon.

 

Step 5 – Finely dice the spring onion.

 

Step 6 – Combine everything in a large bowl (parsley, mint, soaked bulgur wheat, tomato, spring onion, olive oil, remaining lemon juice, salt, and black pepper).

Step 7 – Cover it and refrigerate for 15-20 minutes, and give it a taste. If you think it needs any additional seasonings, add salt, black pepper, lemon juice, and olive oil to taste. If you added more seasonings, refrigerate for another 5 minutes.

 

Serving Suggestions

Garnish – Once your tabbouleh is ready, serve it on a large plate or in a bowl, ready for you and your dinner guests to enjoy. A few slices of lemon as a garnish is a nice little touch.

Tabbouleh is packed with plenty of herby, fresh, earthy, and zesty flavors, and bound with the bulgar wheat makes for a wholesome mouthful.

• Mezze – While it can absolutely be eaten on its own, tabbouleh is traditionally a meze dish, so is often served with a range of other classic Middle Eastern and Levantine dishes.
• Pita Bread – A classic combination of the region is with pita bread. If you don’t have pita, many other breads can be used for a non-traditional serving.
• Baba Ganoush – A smoky side of baba ganoush makes for a great topping, or a mouthful with a slice of pita.
• Hummus – You could also go with one of the region’s most famous dips, as part of a larger mezze platter.