• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Salads

    Lebanese Tabouli Salad (Tabbouleh)

    By Lily・Published: Aug 9, 2021・Updated: Mar 20, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Tabouli, tabbouleh, tabboule are all the same words describing the most popular Lebanese parsley salad. This tabouli recipe is made the traditional way with bulgar wheat, Italian parsley, fresh mint, tomatoes, onions, lemons, and lots of olive oil.

    authentic Lebanese tabouli in a glass bowl

    Tabouli is one of my favorite salads to have with grilled meats, like lamb kabobs, shish tawook, and beef shish kabobs. It's lemony, juicy, and textured. Tabouli is different from fattoush, although both are popular Lebanese recipes.

    The best tabouli I've ever had has been from my Aunt Sonia and my father. Tabouli salad is an art, and it's very easy to get the ratios off. I hope this recipe post details all the tips and tricks for the best tabouli recipe.

    Ingredient Notes

    ingredients needed to make bulgar wheat tabouli
    • Italian parsley: Fresh flat leafed parsley (Italian parsley) is the main ingredient in tabouli. Italian parsley looks a lot like cilantro, so be careful when choosing which one to buy at the grocery store. If you can't find flat parsley, curly parsley will also work in taste, but the texture will be different.
    • Green onions: My father prefers to make his tabouli with green onions or white onions.
    • Ripe tomatoes: Fresh tomatoes on the vine or Roma tomatoes are great to use for tabouli. Use juicy tomatoes that are ripe and ready to eat.
    • Fine Bulgar Wheat #1: There are different sizes of bulgar wheat. It's important to get the fine bulgur wheat #1 size grain. The fine bulgar wheat softens quickly when you add water to it. Bulgur wheat is also known as cracked wheat, and it's used in baked kibbeh.
    • Fresh mint (optional): Fresh mint is optional but really adds a lot to the salad.
    • Extra virgin olive oil: Use high-quality extra virgin olive oil for the best tabbouleh.
    • Lemons: Use ripe lemons to make fresh lemon juice.

    How To Make Tabouli Salad

    bulgar wheat in a bowl.

    Add the dried fine bulgar wheat to a small bowl.

    soaked bulgar wheat in a bowl.

    Measure out cold water onto the bulgar wheat. Mix with your hands and set aside as the bulgar wheat softens.

    Hint: Don't wash the Italian parsley until it's chopped.

    remove the stems from the Italian parsley.

    Cut the bottom portion of the parsley bunch to remove most of the stems.

    finely chopping Italian parsley.

    Finely chop the bunches of parsley using a sharp knife, almost like shredding a head of cabbage.

    chopped parsley in a strainer.

    Add the chopped parsley to a strainer that fits inside a large bowl. Once the parsley is all chopped, fill the bowl and strainer with water. Drain. Repeat until the water runs clear. Keep the parsley in the strainer until the excess water has drained completely.

    diced green onions.

    Wash the green onion prior to chopping. Finely chop the green onions. Add the green onions to the washed and drained parsley. Wash the fresh mint leaves (if using). Remove the leaves from the stem. Finely chop the mint leaves. Add to the chopped parsley leaves.

    diced roma tomatoes.

    Finely dice the tomatoes. Cut the tomato in half. Place the flat side down on the cutting board. Moving parallel to the cutting board, slice 2 to 3 layers about ¼" thick. Then, slice the tomato in ¼" strips longways. Finally, rotate the tomato and chop it into ¼" cubes. The tomato should be cut in 3 directions for the smallest diced size.

    adding the diced vegetables together in a big tabouli bowl.

    Add the tomatoes to the chopped parsley and chopped green onions.

    add the softened bulgar wheat to the tabouli salad.

    Add the soaked bulgar wheat to the chopped parsley, green onions, and tomatoes.

    squeeze the lemon.

    Squeeze the lemons separating the seeds from the lemon juice.

    Hint: Lemons come in different sizes and juiciness. If you want a more accurate measurement, measure the lemon juice before adding it to the salad.

    mixed tabouli in a bowl

    Add the lemon juice and olive oil dressing to the tabouli. Mix the tabouli really well. Eat tabouli with pita bread, cabbage leaves, Romaine lettuce, or simply eaten as is. Serve with kabobs, grilled meats, or kibbeh.

    Tips and Tricks

    • The biggest tip for making killer tabouli is the ratios, especially the dressing ratio of the lemons, olive oil, and salt. The recipe card at the bottom of the post includes measured quantities to give you a starting point on the ratios. Important: While adding the lemon juice, olive oil, and salt, continuously taste the salad and adjust. The ratios of the simple olive oil lemon dressing are key to authentic lebanese tabbouleh salad.
    • Traditional Lebanese tabbouleh uses lots of fresh parsley. Some online recipes are made with diced cucumbers and high ratios of bulgur wheat, which is not really the authentic Lebanese version.
    • Soak the bulgar wheat using the juice of the tomatoes or the lemon juice. Add the freshly chopped tomatoes on top of the dry bulgar wheat instead of adding water. Alternatively, add some of the lemon juice in lieu of the water.
    Lebanese bulgar wheat tabouli

    Variations and Substitutions

    • Substitute curly leaf for flat leaf (Italian) parsley.
    • Use quinoa in lieu of bulgar wheat - If you are looking for a gluten-free alternative, try this quinoa tabbouleh recipe.
    • Use white onion in lieu of green onion.

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    bulgar wheat tabouli

    Lebanese Tabouli Salad (Tabbouleh)

    Author: Lily
    Course: Salad
    Cuisine: Lebanese
    Prep: 30 minutes mins
    Total: 30 minutes mins
    5 from 11 votes
    Print Pin Rate Email
    Servings 6
    Lebanese tabouli salad, aka tabbouleh, is a popular parsley salad made with Italian parsley, tomatoes, onions, bulgar wheat, lemons, and olive oil.

    Ingredients
     
    US Customary - Metric

    • 3 bunches of Italian parsley about 6 cups finely chopped
    • 3 bunches of green onions about 4 cups finely chopped
    • 8 to 10 Roma tomatoes about 5 cups finely chopped
    • ¾ cup dried fine bulgar wheat #1
    • ½ cup olive oil
    • 3 tablespoon water for the bulgar wheat
    • 3 to 4 lemons about ½ cup of lemon juice
    • salt to taste
    • 1 bunch fresh mint about 1 cup chopped

    Instructions

    • Measure ¾ cup of fine bulgar wheat into a bowl. Sprinkle 3 tablespoon of water on top of the bulgar wheat. Mix with a spoon to evenly coat the bulgar wheat and set aside.
    • Don't wash the parsley bunch until it's been chopped. Cut the stems off. Finely chop the parsley. Add the parsley to a fine mesh strainer. Once all of the parsley is chopped, place the fine mesh strainer in a large bowl. Fill the bowl with water to wash the chopped parsley. Drain and repeat until the water runs clear. Keep the parsley in the mesh strainer until the water has drained. Move the parsley to a large bowl once it's finished draining.
    • If using fresh mint, wash the mint and remove the leaves. Finely chop the mint leaves. Add to the chopped parsley.
    • Wash the green onions. Finely chop the green onions. Add the chopped green onions to the chopped parsley.
    • Finely dice the tomatoes. Cut the tomato in half. Then slice ¼" layers parallel to the cutting board. Slice the tomato in ¼" strips, then turn the tomato to dice into ¼" cubes. Add the tomatoes to the chopped parsley and green onions.
    • Add the softened bulgar wheat to the chopped vegetables.
    • Squeeze the lemons. Measure out the lemon juice (should be about ½ cup of lemon juice). Add the lemon juice, olive oil, and salt to taste. Mix the tabouli well. Adjust the salt and lemon for a balanced salad.

    Equipment

    strainer
    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board

    Notes

    1. Substitute quinoa in lieu of bulgar wheat for a gluten-free tabouli salad.
    2. Use white onions instead of green onions. Substitute 3 cups of white onions for 4 cups of green onions.
    3. Add fresh mint if available.
    4. Storage: Store the tabouli in an airtight container in the fridge for up to 5 days. The tabouli will change colors and sweat while being stored in the fridge. There will be a lot of juice in the container. This is normal.

    Nutrition

    Serving: 2 cups | Calories: 276 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 15 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 156 mg | Fiber: 18 g | Sugar: 7 g

    More Fresh Salads

    • quinoa tabbouleh parsley salad close up
      Quinoa Tabbouleh Salad
    • dried cranberries, pecans, gorgonzola cheese, apples, and baby spinach in a bowl
      Apple Gorgonzola Spinach Salad With Candied Pecans
    • authentic taco salad with avocado lime
      Beef Taco Salad with Avocado Lime Dressing
    • Persian shirazi salad in a white bowl
      Persian Shirazi Salad

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 11 votes (5 ratings without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marsha

      June 14, 2024 at 3:39 pm

      5 stars
      Wow! Delicious! This tastes just like we used to eat at our favorite Lebanese restaurant in Cyprus. Thank you for sharing the recipe. We will definitely be making it again.

      Reply
      • Lily

        June 14, 2024 at 5:05 pm

        So glad you liked the recipe! It’s been in my family for decades!

        Reply
    2. virginia theresa rynearson

      May 22, 2023 at 3:24 pm

      Thank you Lily, for the Tabouleh recipe from your father. Had to laugh, because it is identical, and I mean identical, to my family's way of making it. Papa was born in Duma, Leb., so guess your family and mine were neighbors. Anyway, love the salad and make it more than often. Everyone loves it - and why not? It's Lebanese!! Bless you for this wonderful website. All of your recipes are tasty and easy to make. Recommend them all and thank you.
      Virginia Sawaya

      Reply
      • Lily

        May 22, 2023 at 4:08 pm

        Virginia, it's comments like yours that mean the most to me! Our family must have been neighbors or relatives because my grandmother is a Sawaya! Too funny.

        Reply
    3. Stephanie

      January 31, 2023 at 11:11 am

      5 stars
      Thank you for sharing the exact ratios. I've tried to make this salad before, and it didn't come out right. This time it was delicious!

      Reply
      • Lily

        January 31, 2023 at 2:58 pm

        Thank you so much for the comment. That's right, the ratios really matter!

        Reply
    4. Holley

      January 12, 2023 at 11:19 am

      5 stars
      This salad is so fresh and flavorful! Great recipe! Thanks for sharing!

      Reply
      • Lily

        January 31, 2023 at 2:58 pm

        Thanks so much for the comment!

        Reply
    5. Tara

      January 11, 2023 at 11:26 am

      5 stars
      Such a light and refreshing salad! It looks absolutely amazing with a wonderful combination of flavors.

      Reply
      • Lily

        January 31, 2023 at 2:59 pm

        Thanks Tara!

        Reply
    6. Kushigalu

      January 03, 2023 at 1:26 am

      5 stars
      Refreshing and delicious salad recipe. Thanks for sharing

      Reply
      • Lily

        January 31, 2023 at 2:59 pm

        Thanks!

        Reply
    7. Novellian

      August 23, 2021 at 10:09 am

      Hi Lili. Your Tabouléh recipe is perfection. It just can not be changed or improved !I am Lebanese and know what a Tabouléh should look and taste, and this one looks perfect and I’m sure it also tastes just as good as it looks.
      However, I was wondering if there can be a keto version of this Lebanese national dish? Is there any keto friendly substitution for bulghour?
      Love to hear from you on this challenging question.🤣

      Reply
      • Lily

        August 23, 2021 at 10:49 am

        Well first off thanks for the comment! Good question... I'm not a dietician or anything, but when I was following the keto diet, I subtracted the carb grams from the fiber grams to get net carb grams. For a 2.5 cup bowl of tabouli (even with bulgar wheat), the nutrition tracker has it at 7 net carbs. If you omit the bulgar wheat completely or reduce the quantity you can bring that down. I would eat tabouli with bulgar wheat (and with quinoa) even doing keto, because it doesn't feel like tabouli without a grain in it (that's just me). Also, I eat tabouli with lettuce leaves or cabbage leaves instead of eating it with pita bread if watching my carbs. Hope that helps!

        Reply
      • Anonymous

        October 20, 2021 at 1:22 pm

        Hi, also you can replace the bulghour with ground almond or almond flour (but not the fine grind one). I hope that will help too.
        It will not be exactly as the traditional one but if you don't wanna go with the bulghour that might help.

        Reply
    8. Sherry M.

      August 09, 2021 at 3:43 pm

      5 stars
      Well explained instructions! Making this for the weekend grill out.

      Reply
      • Lily

        August 09, 2021 at 3:50 pm

        Enjoy

        Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.