Lebanese Tabbouleh Salad

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This authentic Lebanese tabbouleh is a bright, herb-forward salad where flat-leaf parsley takes center stage, supported by fine bulgur, ripe tomatoes, fresh mint, and a generous lemon-olive oil dressing. It is traditionally served as part of a mezze spread alongside pita, hummus, and grilled meats.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 16 gCarbs
• 5 gFiber
• 3 gSugar
• 3 gProtein
• 590 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 55 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the bulgur

• 1/3 cup fine #1 bulgur wheat
• 1/2 cup boiling water

For the salad

• 3 packed cups flat-leaf parsley, stems removed and finely chopped (about 2 large bunches)
• 1/2 cup fresh mint leaves, finely chopped
• 2 medium ripe tomatoes (about 8 oz), finely diced and drained
• 1 small Persian cucumber, finely diced
• 4 green onions, thinly sliced (white and light green parts only)
• 1 small clove garlic, finely minced (optional)

For the dressing

• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground sumac (optional but traditional)

Directions

1. Place the fine bulgur in a small bowl, pour the boiling water over it, and let it soak for 10 minutes until tender. Drain any excess water, fluff with a fork, and set aside to cool.
2. While the bulgur soaks, prepare the herbs: stack the parsley leaves, roll them tightly like a cigar, and slice thinly across the bunch before chopping crosswise again into a fine mince. Chop the mint the same way. Combine both in a large bowl.
3. Add the drained and diced tomatoes, cucumber, green onions, and minced garlic (if using) to the bowl with the herbs and toss gently to distribute evenly.
4. In a small jar or bowl, whisk together the lemon juice, olive oil, salt, pepper, and sumac until emulsified. Taste and adjust the salt or lemon to balance.
5. Add the cooled bulgur to the herb mixture, pour the dressing over the top, and toss thoroughly so every leaf is lightly coated. Cover and refrigerate for at least 15 minutes to let the flavors meld.
6. Give the tabbouleh a final toss, taste for seasoning, and serve cold or at cool room temperature scooped onto a platter or in a bowl, garnished with a little extra sumac and a few mint leaves.

Cook’s Notes

• Always use flat-leaf Italian parsley for tabbouleh; curly parsley has a tougher texture and muted flavor.
• Authentic Lebanese tabbouleh is mostly herbs with just a small amount of bulgur to bind the salad; do not increase the bulgur beyond the recipe or you will lose the bright green color and herbaceous character.
• Salt and drain the diced tomatoes in a colander for 10 minutes before adding them so the salad does not become watery.
• For the brightest color and freshest flavor, dress the tabbouleh no more than 30 minutes before serving and store leftovers (up to 2 days) with the dressing on the side if possible.

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