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Best Tabbouleh Recipe

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4.8 from 775 reviews

Learn how to make the best authentic Lebanese tabbouleh salad at home, featuring a fresh combination of bulgur, parsley, mint, tomato, cucumber, and a zesty lemon-garlic dressing. This vibrant, herbaceous salad is refreshing, healthy, and perfect as a side dish or light meal.

Ingredients

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Grains

  • 1/2 cup bulgur

Vegetables & Herbs

  • 1 cup diced cucumber (1 small-to-medium cucumber)
  • 1 cup diced tomato (1 large tomato)
  • 3 medium bunches curly parsley
  • 1/3 cup (2/3 ounce) chopped fresh mint (optional but recommended)
  • 1/3 cup thinly sliced green onion
  • 1 medium clove garlic, pressed or minced

Seasonings & Dressings

  • 1 teaspoon fine salt, divided
  • 1/3 cup extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste

Instructions

  1. Prepare the bulgur: Cook or soak the bulgur according to package directions until it is tender. Drain off any excess water thoroughly and set aside to cool.
  2. Marinate vegetables: Combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir well and let rest for at least 10 minutes to allow the flavors to meld and excess juice to accumulate.
  3. Chop parsley: Remove the thick stems from the parsley and finely chop the leaves and tender stems. This can be done by hand or more efficiently in a food processor using the standard “S” blade, processing one bunch at a time. Transfer the chopped parsley to a large serving bowl.
  4. Combine ingredients: Add the cooled bulgur, chopped fresh mint (if using), and sliced green onion to the parsley bowl. Strain the liquid from the cucumber and tomato mixture and discard it to prevent the salad from being watery. Add the strained cucumber and tomato pieces into the bowl.
  5. Make the dressing and dress the salad: In a small bowl or measuring cup, whisk together the extra-virgin olive oil, 3 tablespoons lemon juice, minced garlic, and the remaining ½ teaspoon salt. Pour this dressing over the salad and stir thoroughly to combine. Taste and adjust by adding extra lemon juice for more zing or salt for enhanced flavor.
  6. Rest and serve: If time permits, let the salad rest for 15 minutes to allow the flavors to meld further. Serve immediately or refrigerate for later. Tabbouleh keeps well in a covered container in the refrigerator for up to 4 days.

Notes

  • Use fine salt to allow for even seasoning.
  • Straining off excess juice from the tomato and cucumber is crucial to prevent a watery salad.
  • Fresh mint is optional but highly recommended for authentic flavor.
  • The bulgur can be soaked or cooked depending on package instructions; soaking is quicker but cooking yields a softer texture.
  • This salad tastes best if allowed to rest and chill before serving, enhancing flavor integration.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://queenrecipe.com/best-tabbouleh-recipe/