If you’re craving something fresh, vibrant, and packed with flavor, you absolutely have to try this Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe. It’s a classic Middle Eastern salad that beautifully balances the bright zing of lemon, the earthiness of bulgur, and the refreshing burst of parsley and mint. This salad is not only a feast for your taste buds but also brings a rainbow of colors and textures that make it perfect for any occasion, whether as a light snack or a show-stopping addition to your next meal.
Ingredients You’ll Need
This Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe relies on a handful of incredibly fresh and simple ingredients that each play an essential role. From the nutty bulgur to the aromatic herbs, every element contributes to the vibrant flavors and inviting texture of the salad.
- Fine bulgur wheat: Soaked until tender, this grain adds a chewy, nutty texture that’s a cornerstone of authentic tabbouleh.
- Fresh parsley: Lots of it! This herb brings a bright, zesty flavor and a lovely green color that’s hard to beat.
- Fresh mint leaves: A touch of coolness and a subtle sweetness to balance the tartness perfectly.
- Green onions: Thinly sliced for a mild onion crunch that blends beautifully without overpowering.
- Ripe tomatoes: Their juicy sweetness and color take the salad to the next level.
- Extra virgin olive oil: Adds a silky richness and ties all the flavors together.
- Fresh lemon juice: Provides that essential tangy brightness that defines the salad’s character.
- Salt and pepper: To season and enhance every ingredient’s flavor.
How to Make Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe
Step 1: Soak the Bulgur
Start by soaking your fine bulgur wheat in about 4 cups of boiling water. Let it sit for 15 to 30 minutes until it softens up nicely. Drain it carefully through a fine-mesh strainer, pressing gently with a paper towel to squeeze out any excess water. This step ensures your bulgur is perfectly tender and ready to absorb all those zesty flavors.
Step 2: Prepare the Parsley and Mint
Trim away the thick stems from your fresh parsley and mint, then chop the remaining leaves and tender stems as finely as you can. A sharp chef’s knife or a quick pulse in a food processor works great here—just be careful not to turn it into a paste. The bright green herbs are the heart of this Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe and should be chopped with care for the best flavor and texture.
Step 3: Combine the Salad Ingredients
Transfer your finely chopped parsley and mint into a large salad bowl, then add the soaked bulgur, sliced green onions, and diced tomatoes. This beautiful mix is already starting to look like the star of your next meal.
Step 4: Make the Dressing
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, salt, and pepper. This simple dressing brings everything together by marrying the fresh, herbaceous, and tangy notes of the salad.
Step 5: Assemble and Taste
Pour the lemon-olive oil dressing over your salad and toss everything gently but thoroughly. Give it a taste and adjust with more lemon juice, salt, or pepper as your palate desires. This final flavor check ensures your Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe is perfectly vibrant and balanced.
How to Serve Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle a few additional chopped mint leaves or parsley on top before serving. Toasted pine nuts or a scattering of pomegranate seeds can add wonderful crunch and bursts of sweetness that play beautifully with the lemony dressing.
Side Dishes
This salad is wonderfully versatile and pairs perfectly with grilled meats like chicken or lamb, crispy falafel, or alongside a dreamy mezze spread featuring hummus, baba ganoush, and warm pita bread. It adds a fresh, zesty contrast that lightens up hearty dishes.
Creative Ways to Present
Try hollowing out a few ripe tomatoes or cucumbers and stuffing them with your tabouli for a stunning appetizer. You can also use it as a flavorful topping on toasted flatbreads or crunchy crackers for a fresh, satisfying snack. The color and texture make it a beautiful side that’s almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe keep beautifully in an airtight container in the refrigerator for up to 2 to 3 days. The flavors actually continue to meld, making it even more delicious the next day.
Freezing
Because of the fresh herbs and tomatoes, freezing tabouli is not recommended as it will change the texture and flavor. It’s best enjoyed fresh or within a couple of days chilled.
Reheating
Tabouli is a cold salad, so it’s meant to be served chilled or at room temperature. If it’s just been refrigerated, take it out 15 minutes before serving so the flavors can bloom naturally.
FAQs
Can I use quinoa instead of bulgur in this tabouli recipe?
Absolutely! If you need a gluten-free option, substituting bulgur with quinoa or cauliflower rice works wonderfully. Just cook or soak them according to their instructions, then toss with the herbs and dressing.
How finely should I chop the parsley and mint?
Finely chopping the herbs helps release their flavors and gives the salad a lovely texture. You want small, delicate pieces but not so fine that it turns into a mushy paste.
What’s the best way to store homemade tabouli?
Store your tabouli in an airtight container in the fridge. It’s best eaten within 2-3 days for freshness, and flavors actually improve after resting a bit.
Can I prepare this salad ahead of time for a party?
Yes! Prepare it a few hours in advance and chill it covered in the fridge. The salad will develop even better flavor, making it a great make-ahead option.
Is this salad suitable as a meal or just a side?
While traditionally served as a side, tabouli can absolutely be enjoyed as a light, refreshing meal on its own, especially if you add a protein like grilled chicken or chickpeas.
Final Thoughts
There is something incredibly satisfying about making and sharing this Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe. It’s simple yet bursting with flavors that feel both wholesome and celebratory. Whether you’re looking for a bright new side dish or a light main, this salad is sure to become a favorite you’ll reach for again and again.
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Fresh Lebanese Tabouli Salad (Tabbouleh) with Parsley, Mint, Tomato, and Lemon-Dressed Bulgur Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for soaking bulgur)
- Total Time: 35 minutes
- Yield: 6 servings (as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
- Diet: Vegetarian
Description
Tabouli (or tabbouleh) is a refreshing Lebanese salad made with finely chopped parsley, fresh mint, tomatoes, and soaked fine bulgur wheat. Enhanced with a zesty dressing of lemon juice and olive oil, this vibrant salad is healthy, flavorful, and perfect as a side dish for grilled meats or as part of a mezze platter.
Ingredients
Salad Ingredients
- 1 cup fine bulgur wheat, uncooked
- 3 bunches fresh parsley, tough stems removed (approximately 3–4 cups chopped)
- 1 bunch fresh mint leaves, tough stems removed (approximately 1/2 cup chopped)
- 1/2 cup green onions, thinly sliced
- 2 tomatoes, cored, seeded, and diced
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice, plus more to taste
- Salt and pepper, to season
Instructions
- Soak the bulgur: Pour 4 cups of boiling water (or chicken stock for extra flavor) over the fine bulgur wheat. Let it soak for 15-30 minutes until softened. Drain the bulgur through a fine-mesh strainer and gently press with a paper towel to remove excess liquid. Set aside and allow to cool.
- Prepare the parsley and mint: Remove thick stems from parsley and mint. Finely chop the smaller stems and leaves by hand or pulse briefly in a food processor (one bunch at a time) to avoid turning into paste. Transfer the chopped herbs into a large salad bowl.
- Combine salad ingredients: Add the soaked and cooled bulgur, thinly sliced green onions, and diced tomatoes to the bowl with the herbs.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper until well combined.
- Assemble the salad: Pour the dressing over the salad mixture and toss thoroughly to combine all flavors. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
Notes
- You can use either curly parsley, flat-leaf parsley, or a mix of both for the salad.
- Traditional Lebanese tabouli contains a much higher ratio of parsley to bulgur, making it very herb-forward.
- Bulgur contains gluten; for a gluten-free version, substitute with 1/2 cup uncooked quinoa or 1 1/2 cups cauliflower rice.
- For best flavor, cover and refrigerate the salad for 30-60 minutes before serving to allow the ingredients to marinate.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
