Make Zesty Lebanese Tabbouleh Salad: Easy Fresh Herb Recipe

Name: Make Zesty Lebanese Tabbouleh Salad: Easy Fresh Herb Recipe
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/2 cup Fine Bulgur (Soaked in water for 15 minutes, then drained and squeezed dry); 2 bunches Fresh Parsley (Finely chopped); 3 medium Tomatoes (Finely diced); 1/2 cup Fresh Mint Leaves (Finely chopped); 4 stalks Green Onions (Scallions) (Finely chopped); 1/4 cup Lemon Juice (Freshly squeezed); 1/4 cup Olive Oil (Extra virgin); 1 teaspoon Salt (To taste); 1/2 teaspoon Black Pepper (Freshly ground, to taste)

Learn how to make a classic Lebanese Tabbouleh salad. This fresh and vibrant dish features finely chopped parsley, tomatoes, mint, and bulgur, dressed with a zesty lemon and olive oil dressing. Perfect as a healthy side or a light main course.

#Salad

#Lebanese

#Vegetarian

#Healthy

#Summer

#Easy

#Side Dish

#Vegan

Freshly Chopped Herbs and Vegetables

Recipe Information

25m

Prep Time

Cook Time

25m

Total Time

Servings

Easy

Middle Eastern

No spoken language

Nutrition (per serving)

150

Calories

Protein

20g

Carbs

Fat

All Ingredients Combined in a Bowl

Ingredients

Fine Bulgur
(Soaked in water for 15 minutes, then drained and squeezed dry)
1 cup
Fresh Parsley
(Finely chopped)
2 bunches

Tomatoes
(Finely diced)
3 medium
Fresh Mint Leaves
(Finely chopped)
1 cup
Green Onions (Scallions)
(Finely chopped)
4 stalks
Lemon Juice
(Freshly squeezed)
1 cup
Olive Oil
(Extra virgin)
1 cup

Salt
(To taste)
1 teaspoon
Black Pepper
(Freshly ground, to taste)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Dressing the Tabbouleh with Lemon and Olive Oil

Instructions

0/5 completed

1
Place the fine bulgur in a bowl and cover with cold water. Let it soak for 15 minutes, then drain thoroughly and squeeze out any excess water using a clean cloth or paper towels.
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15m
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Place the fine bulgur in a bowl and cover with cold water. Let it soak for 15 minutes, then drain thoroughly and squeeze out any excess water using a clean cloth or paper towels.
15m
Ensure the bulgur is well-drained to avoid a soggy salad.
2
While the bulgur is soaking, finely chop the fresh parsley, tomatoes, mint leaves, and green onions. Aim for very small, even pieces for the best texture and flavor distribution.
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10m
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While the bulgur is soaking, finely chop the fresh parsley, tomatoes, mint leaves, and green onions. Aim for very small, even pieces for the best texture and flavor distribution.
10m
Use a sharp knife for clean cuts and easier chopping of herbs.

3
In a large mixing bowl, combine the drained bulgur, chopped parsley, diced tomatoes, chopped mint, and chopped green onions.
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2m
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In a large mixing bowl, combine the drained bulgur, chopped parsley, diced tomatoes, chopped mint, and chopped green onions.
2m
A wide bowl makes it easier to mix all ingredients thoroughly.
4
Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper to your taste.
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1m
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Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper to your taste.
1m
Adjust seasoning as you mix, tasting periodically for balance.
5
Gently toss all the ingredients together until well combined. Serve immediately or chill for a short period to allow flavors to meld. Garnish with a sprig of mint if desired.
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2m
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Gently toss all the ingredients together until well combined. Serve immediately or chill for a short period to allow flavors to meld. Garnish with a sprig of mint if desired.
2m
Tabbouleh is best enjoyed fresh; chilling for too long can make it less vibrant.