Authentic Lebanese Tabouli Salad
Tabouli is a vibrant and refreshing Lebanese salad that celebrates the fresh flavors of parsley and mint, complemented by the nutty texture of bulghur wheat. Traditionally served as part of a meza assortment, this salad makes for a delicious standalone dish, perfect for lunch or as a light snack. This recipe, passed down through my family, adheres to the authentic preparation of tabouli - free from garlic, celery, or cucumber, allowing the core ingredients to shine. Dressed simply with fresh lemon juice and high-quality olive oil, each bite offers a burst of flavor that transports you to the sunny Mediterranean. Ideal for gatherings, barbecues, or healthy meal prep, this tabouli salad is sure to impress your guests or satisfy your own palate.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Bulgar wheat
1 cup (medium (#2), rinsed and soaked)
Parsley
2-3 bunches (stemmed and chopped)
Fresh mint leaves
1-2 bunches (finely chopped)
Green onions
2 bunches (chopped)
Ripe firm tomatoes
4-5 (partially seeded and chopped)
Lemons
3-5 (juiced to taste)
Extra virgin olive oil
1/2 cup (to taste)
Salt
to taste
Fresh ground pepper
to taste
Instructions
1
Start by rinsing the bulghur wheat under cold water until the water runs clear. Drain it well and soak in fresh hot water for about 1 hour until it expands and softens.
2
While the bulghur is soaking, prepare your vegetables. If you have a food processor, chop the parsley and mint together using a pulsing action to avoid pureeing them. Transfer to a large mixing bowl.
3
Next, chop the green onions in the same food processor and add them to the bowl with the herbs.
4
Chop the tomatoes by hand into a 1/4 inch dice. This helps retain their texture and adds an appealing look to the salad. Add the chopped tomatoes to the mixing bowl with the herbs and green onions.
5
Once the bulghur is ready, drain it thoroughly and squeeze it gently to remove excess water. Combine it with the vegetable mixture in the bowl.
6
Drizzle the salad with fresh lemon juice and high-quality extra virgin olive oil. Season generously with salt and freshly ground pepper.
7
Toss everything together thoroughly, ensuring all ingredients are well coated with the dressing.
8
Cover the salad and refrigerate for about an hour to allow the flavors to meld. Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.
9
Serve this refreshing tabouli salad chilled or at room temperature as a fantastic side dish or part of a larger meza spread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Lebanese Tabouli Salad?
It is a vibrant and refreshing Lebanese salad featuring fresh parsley and mint, nutty bulghur wheat, and a simple dressing of lemon and olive oil.
What kind of bulghur wheat should I use?
This recipe calls for medium (#2) bulgar wheat for the best texture.
How long should I soak the bulgar wheat?
The bulgar wheat should be soaked in fresh hot water for about 1 hour until it expands and softens.
Can I use a food processor for the herbs?
Yes, you can use a food processor to chop the parsley and mint using a pulsing action to avoid pureeing them.
How do I prevent the parsley from turning into a puree?
Use the pulse setting on your food processor instead of continuous blending to maintain the correct texture.
Should the tomatoes be chopped by hand?
Yes, the tomatoes should be hand-diced into 1/4 inch pieces to retain their texture and look.
Does this tabouli recipe contain garlic?
No, this authentic version adheres to a traditional family recipe that is free from garlic.
Can I add cucumber or celery to this salad?
To keep this recipe authentic, avoid adding celery or cucumber, allowing the core ingredients to shine.
Is this recipe vegan-friendly?
Yes, this Lebanese tabouli salad is naturally vegan as it consists of grains, herbs, vegetables, and oil.
What type of oil is best for the dressing?
High-quality extra virgin olive oil is recommended for the most authentic flavor.
How many lemons are needed for the dressing?
You should use between 3 to 5 lemons, juiced to your personal taste.
Should I seed the tomatoes?
The tomatoes should be partially seeded before being chopped.
How long should the salad refrigerate before serving?
It is recommended to refrigerate the salad for about an hour to allow the flavors to meld.
What is the best way to prepare the green onions?
The green onions can be chopped in a food processor along with the herbs or separately.
How do I prepare the bulgar before soaking?
Rinse the bulghur wheat under cold water until the water runs clear before soaking in hot water.
Should I serve tabouli cold or at room temperature?
This salad can be served either chilled or at room temperature as a refreshing side dish.
What can I serve with Tabouli salad?
It is traditionally served as part of a meza assortment or as a light standalone lunch.
How much parsley is required?
The recipe calls for 2 to 3 bunches of stemmed and chopped parsley.
How much mint is used in this recipe?
You will need 1 to 2 bunches of finely chopped fresh mint leaves.
What should I do if the bulgar is too wet after soaking?
Drain it thoroughly and squeeze it gently with your hands to remove any excess water.
Is this recipe healthy?
Yes, it is a healthy, nutrient-dense salad packed with fresh herbs, fiber from bulghur, and healthy fats from olive oil.
How many tomatoes are used?
The recipe requires 4 to 5 ripe, firm tomatoes.
Can I adjust the seasoning later?
Yes, before serving, you should taste and adjust the salt, pepper, or lemon juice if necessary.
What makes this recipe 'authentic'?
It follows a traditional family preparation that focuses on parsley and mint without adding fillers like cucumber.
How many green onions do I need?
This recipe uses 2 bunches of chopped green onions.
What is a meza assortment?
A meza is a collection of small Mediterranean dishes served as appetizers or a complete meal.
Is the bulghur wheat supposed to be cooked?
No, the bulghur is softened by soaking in hot water rather than being boiled.
What is the ratio of olive oil in the dressing?
The recipe suggests 1/2 cup of extra virgin olive oil, adjusted to taste.
How do I clean the parsley?
The parsley should be stemmed and then chopped either by hand or pulsed in a food processor.
Can I make this salad ahead of time?
Yes, it is actually better after an hour in the fridge, making it great for meal prep.