Authentic Lebanese Tabbouleh Salad Recipe

It sometimes surprises me how some of the most delicious dishes are some of the most simple to make. This tabbouleh salad recipe is one of those dishes. Of Lebanese origin, tabbouleh salad, is a bright, tasty meal that’s incredibly easy to put together in a pinch. You can easily make it a day ahead and let the flavors meld, making it a wonderful dish for a birthday party or other entertaining occasion.

Authentic Lebanese Tabbouleh Salad Recipe

Most of the ingredients or the salad are pretty easy to get from your local grocery store or to order from your favorite online store. 

Tabbouleh Salad Tips

Here are some key things to consider when putting together this salad. Like many styles of cooking, the ingredients have a simplicity to them but have an elevated taste because cooks pay attention to the following:

  • Olive oil-Try to use your favorite olive oil. If you don’t have olive oil on hand or use it often, look for a good quality olive oil to add to the salad. The grocery brands are typically a solid choice if you’re not sure and they’re pretty affordable.
  • Parsley plays a huge role in this dish. When you’re choosing your parsley look for bunches that are a healthy deep green color. Make sure to avoid bunches that look too wet, they can break down faster in the fridge and become a bit mushy. Also, remove as many off the stems as possible when you’re cutting up the parsley. 
  • Most recipes call for fresh mint. If you don’t have fresh mint on hand you can use dried mint. But, you will need to adjust the recipe. A little dried mint goes a long way! For every tablespoon of fresh mint, use only a teaspoon of dried mint.
  • The Grain-Normally tabbouleh is made with bulgar, but many people might not typically have this on hand.You can substitute quinoa or couscous to your taste. Israeli couscous is also a fun grain to add to this dish because of the larger size and how it lends to the look of the overall salad. 
  • Lemon juice-please use fresh juice if possible. 

tabbouleh ingredients

Even though these ingredients are surprisingly simple they create an amazing sophisticated salad that can be eaten on its own or as a side-dish. Feel free to add the following proteins to the salad:

  • Falafel balls-you can pick up premade falafels or a mix from your favorite grocer.
  • Grilled tofu-Marinate your tofu with a citrus marinade and then grill it quickly. 
  • Grilled shrimp-One of my favorite proteins to eat
  • Steak or Bison-The cook of these meats will depend on the cut that you have. 

Tabbouleh Salad FAQ

How do you pronounce tabbouleh?

  • Ta-boo-lay

Can you freeze tabbouleh salad?

  • You can freeze the base of the salad, which is the dressing and bulgar wheat, but all of the other ingredients lose their freshness and texture when frozen, so I do not recommend freezing.

Is tabbouleh salad gluten free? Can celiacs eat tabbouleh?

  • No, bulgur is short for bulgur wheat and therefore contains gluten. However, if you make the salad with quinoa instead, it becomes gluten free. Note that couscous also contains gluten.

Is tabbouleh salad keto?

  • No, tabbouleh is not keto. However, you can use raw cauliflower to replace the bulgur wheat and make this a keto tabbouleh salad recipe without bulgur. Simply pulse cauliflower florets in a food processor until they are the size of rice. This variation is also gluten free!


My favorite times of year to eat this salad are summer and early fall. The recipe is included below. Let us know how it turned out!

Tabbouleh Salad Recipe

Authentic Lebanese Tabbouleh Salad Recipe

This authentic Lebanese fresh summer tabbouleh salad recipe will surprise you with how simple it is to make, yet it is bright and full of flavor. Top with a protein for a complete summer meal.


  • ⅔ cup extra virgin olive oil
  • 6 tbsps fresh lemon juice (approx. 2 lemons)
  • 6 garlic cloves
  • ½ cup extra fine bulgur wheat
  • 3 bunches of fresh flat parsley
  • 2 bunches of green onions (white & light green part only)
  • 1 pint grape/cherry tomatoes
  • ¼ cup fresh mint leaves
  • salt & pepper to taste


-In a small bowl, whisk together 1/3 cup of olive oil, 3 tbsps lemon juice, 3 minced cloves of garlic until well combined.

-Add bulgur to the vinaigrette mixture and let soak until it is soft and plump. (About 15 minutes)

-To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. (You can definitely use a food processor for this. Make sure to process 1 bunch at a time.)

-Afterwards, prepare your tomatoes, onions and mint by washing, drying and finely chopping them.

-Prepare your second batch of vinaigrette by combining the remaining olive oil, lemon juice and minced garlic.

-Combine the chopped parsley, mint, tomatoes, onions and bulgur together in a large bowl, then pour the vinaigrette on top and toss gently.

-Season with salt & pepper to taste.

-Cover the tabbouleh and refrigerate for 30 minutes. For best results, leave over night. (It’s always better the next day.)


Authentic Lebanese Tabbouleh Salad Recipe

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