Tabbouleh is a popular grain salad that is light and satisfying at the same time, and so beautiful and fresh. It looks gorgeous in a bowl on a budget, it’s very portable, and so good for you. Tabbouleh is one of the national dishes of Lebanon and is very popular throughout the Middle East. It’s a Levantine salad of fresh herbs, chopped vegetables, and bulgur wheat that originated in the country’s Mont Lebanon region. I found out from reading Julie Taboulie’s Lebanese Kitchen that the first Saturday of July is National Tabbouleh Day. Sounds like a great day to whip up a big batch of this easy and amazingly healthy salad.

Tabbouleh can be spelled in a whole lot of ways — tabbouleh, taboulie, tabouli…the spelling variations depend on what part of the world the version comes from. It’s pronounced tuh-BU-lee.

Serve as part of a Middle Eastern/Mediterranean appetizer spread with Hummus and Feta Yogurt Dip. Or offer it as a side with an eye-poppingly pretty meal of Grilled Chicken Kabobs with Vegetables, Chickpea Salad, and Asparagus with Scallion Chimichurri Sauce. Also, try another version, Greek Tabbouleh Salad, for a little twist.

Tabbouleh Salad: Fresh and vibrant with loads of parsley, mint, onions, and tomatoes anchored with nutritious bulgur what. This is a wonderfully healthful side dish, or a great addition to a Middle Eastern/Mediterranean appetizer spread.

Tweet This

Traditional Tabbouleh Salad

Lebanese tabbouleh is typically much more of a fresh herb and vegetable salad, with a reserved amount of bulgur wheat added in. It’s often eaten with lettuce leaves. However, I do add a bit more of the grains to the salad, so it has a bit more heft and can serve as a substantial side dish. Respected Israeli and Middle Eastern chefs and cookbook authors say that Ottolengi and Samini say that the Lebanese use the grains very sparingly, more as an accent, while Palestinians include a higher proportion of grains to produce.

If you want a more traditional Lebanese balance of ingredients, you can cut the amount of bulgur in half and keep the quantity of the rest of the ingredients.

Ingredients in Tabbouleh

• Bulgur wheat – This is a cracked, partially cooked whole wheat grain that is a traditional ingredient in tabbouleh, as well as all kinds of other salads and cooked dishes. The type of tabbouleh most often used in Levantine cooking is fine tabbouleh or #1 grade. See if you can find it, or just use whatever you have otherwise. 
• Lemon juice – Balances out the earthiness of the grains with brightness and acidity
• Olive oil – Since the dish is not cooked, it’s best to use extra-virgin olive oil, the best you have around. There is a significant amount, and the flavor of the oil will definitely be discernible in the finished salad.
• Scallions – Add an onion-y bite and color, plus some nice freshness.
• Fresh parsley – The humble and easily available fresh herb is the backbone of this vegetarian salad. Make sure your parsley is super-duper fresh!

• Fresh mint – Adds bright flavor and — mintiness!
• Kosher salt and freshly ground pepper – Because…always.
• Chopped tomatoes – Make sure to dice your tomatoes fairly finely, as the herbs and the grains are quite tiny, and you want everything to blend together cohesively.
• Hearts of romaine leaves – Optional for serving, but a traditional and really nice way to scoop up this healthful salad.

How to Soak Bulgur Wheat for Tabbouleh

The most common “cooking” method for preparing bulgur wheat for tabbouleh or other salads is to soak the grains in water. I like to add some fresh lemon juice to the water, which absorbs right into the grains and provides a fresh little lift to a very earthy whole grain. The grains soak in the water mixture for at least one hour at room temperature and absorb most of the water. You can also soak it in the fridge for 4 hours or even overnight. 

You should squeeze any excess water from the tabbouleh once it softens to your liking and then proceed with the recipe.

How to Make Tabbouleh Salad

1. Soak the bulgur wheat: Pour the bulgur into a large bowl and add the hot water and 1/4 cup lemon juice. Stir and cover. Let sit at room temperature for 1 hour, until the bulgur has absorbed most or all of the liquid or place it in the fridge for at least 4 hours. The grains should be completely soft and squish between your fingers. If there is excess liquid, squeeze the bulgur wheat over a mesh strainer to remove any extra liquid.
2. Toss the salad: In a large bowl, combine the remaining 1/4 cup lemon juice, olive oil, onion, garlic, parsley, mint, and salt and pepper. Add the tomatoes and bulgur and combine well. The tabbouleh should be quite moist but not soggy. Taste and adjust seasonings to taste.
3. Serve: Serve chilled or at room temperature with the lettuce leaves for scooping, if desired.

Storage and Leftovers

Leftover tabbouleh will last for 1 to 2 days in the fridge. The tomatoes may start to get a little mushy and release extra juice in the salad, but it should still be fine. If you are planning to make it ahead, leave the tomatoes and mint out. Add them just before giving the salad a final toss and serving.

What to Serve With Tabbouleh

Grilled Vegetable Kebabs

Citrus Basil Shrimp Kebabs

Lebanese Couscous with Sautéed Kale and Lemon Dressing

More Bulgur Wheat Recipes

• Greek Tabbouleh Salad
• Bulgur Wheat with Caramelized Onions
• Bulgur Wheat Salad
• Bulgur Wheat, Sweet Potato, and Black Bean Casserole