Easy Lebanese Tabbouleh Recipe: It’s Better Homemade
Last Update: 9/10/2025
Whether one says Lebanese bulgur wheat, tabbouleh, or tabouli, we’re all describing the same delicious, healthy salad or side dish!
I am a huge lover of Mediterranean cuisine, and I especially love this homemade Lebanese tabbouleh salad recipe.
The salad hails from the hills of Lebanon. And although it’s considered a salad, it’s not what we Americans would consider an entree salad.
Tabbouleh salad is a side dish of chopped fresh herbs (lots of parsley), veggies, and bulgur wheat. It can be part of a mezze spread (appetizers) or served alongside almost any dish.
Lebanese Tabbouleh Ingredients and Substitutions
The only ingredient that may be difficult to find for this traditional Lebanese tabbouleh salad is the bulgur wheat. It’s scarce in regular grocery stores in my neighborhood, but my local Mediterranean market has a whole aisle dedicated to it.
Parsley
Since the main ingredient and star of the show here is parsley, fresh parsley is non-negotiable. Flat-leaf parsley (Italian parsley) removed from the stems is preferable to curly parsley. Also, discard any yellow, brown, or wilted leaves.
Tabouli salad is all about freshness. So, I know it’s a lot of chopping, but don’t be tempted to use a food processor—the parsley will become mushy and very wet.
Bulgur Wheat
For a true traditional Lebanese tabbouleh, extra fine bulgur wheat (sometimes called #1) is used. This extra fine grain does not need to cook for this recipe, but it will need to soak in the dressing for about 30 minutes.
I love the taste and texture of bulgur wheat, so I like a larger grain. That’s why I use coarse grain for my salad. Coarse bulgur needs to be cooked first, which only takes about two minutes of boiling in hot water to cook through. Make sure to let it cool, and that there is no excess water.
Tomatoes
Real Lebanese tabbouleh will always use fresh tomatoes, not canned. Juicy ripe tomatoes will add the best flavor to your salad. Sweet tomatoes like Romas or Campari will be perfect.
Also, use firm tomatoes and a sharp knife so that you can chop the the tomatoes small.
Scallions
Scallions (aka green onions) are the traditional onion in authentic Lebanese tabouli. Here in the States, however, I’ve also seen red onions and yellow onions used.
Mint
If you can’t find fresh mint leaves, do not substitute dried mint or mint extract—you’re better off skipping it.
Lemon Juice
For homemade salad dressings, I always choose fresh lemon juice over bottled. If you want a little extra lemon flavor, add lemon zest or a lemon-flavored olive oil instead of simply more lemon juice.
Olive Oil
Since this Lebanese salad dressing is mostly made up of olive oil, use a high-quality extra virgin olive oil.
Additions
Authentic Lebanese tabbouleh salad doesn’t include cucumber, but I’ve had many versions where it is added. If you want the added crunch, my only advice is to remove the seeds and chop the cucumbers small.
Tabouli Recipe
Makes about 3 cups
Ingredients
1 cup cooked bulgur wheat
1 cup chopped, seeded tomatoes
½ cup chopped scallion
1 tablespoon chopped fresh mint
1½ cups (2 bunches) chopped flat-leaf parsley
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon minced garlic
2 teaspoons lemon juice
3 tablespoons extra virgin olive oil
Instructions
1. In a large bowl, add bulgur wheat, tomatoes, scallion, mint, and parsley, then toss.
2. In a separate small bowl, whisk lemon juice, salt, pepper, and garlic. Then slowly whisk in olive oil.
3. Pour tabbouleh dressing over the parsley mixture, and toss again.
4. Transfer to a serving bowl, or store in an airtight container in the refrigerator.
Serving Lebanese Tabbouleh
Tabouli salad is served cold, and it’s perfect for summer parties, barbecues, and weeknight dinners.
Serve With . . .
This Middle Eastern salad is rooted in Levantine cuisine (Eastern Mediterranean), so most Mediterranean dishes will pair well. This includes dishes of Greek cuisine, Sicilian cuisine, and Provençal cuisine.
I like to make a mezze table with hummus, falafel, tzatziki, Dakos Salad, and pita bread. Any Greek appetizer is always a welcome addition.
Or you can serve tabouli with your main course of Mediterranean lamb chops, Urfa kebabs, Greek meatloaf, or Greek meat pie.
Traditional Salad
You can easily transform traditional tabbouleh into a main dish. Here are two great options for your lunch or dinner table.
Bulgur Salad
This is the best tabbouleh recipe for bulgur lovers. If you love grains like I do, my bulgur salad is less of a parsley salad and it has some other additions. Try this delicious healthy recipe: Bulgur Wheat Salad.
Entree Salad
On a platter or in a salad bowl, make a bed of romaine lettuce leaves, mixed greens, and/or cabbage leaves, and add the tabouli on top of the entire salad.
Make a double batch of the lemon dressing. Or you can add another of your favorite dressings or drizzle the salad with something more creative like pomegranate molasses.
You can also add tabbouleh on top of our Mediterranean Halloumi Salad!
Make Ahead
Prep your bulgur wheat up to 5 days ahead and store it in the refrigerator.
The fist time I made this tabbouleh, I was surprised that it still tasted delicious even after a few days in the fridge. I’ve kept it as long as a week, but it is still at its best when the salad is fresh.
