This Authentic Lebanese (Tabouli) Tabbouleh Salad is a healthy Mediterranean antipasto made with parsley, mint, fresh vegetables, and bulgur. This fresh salad is a fantastic delight for the tastes, and it’s easy to make with only a few ingredients!
Anyone who has had Tabbouleh Salad knows what a refreshing, delectable, and delicious salad it is! It’s the most popular salad in Lebanon, where I lived for about two years and learned how to make the best tabbouleh recipe.
As you can imagine, I’ve eaten many tabboulehs since then. Today, I’m sharing this delicious salad recipe with you. Let’s get started!
Essential tips for this authentic Lebanese tabouli salad.
- Finely chopping the Parsley: Use fresh parsley, and first of all, wash it by dunking it in freezing water and shaking. Secondly, it needs to be carefully chopped as finely as possible. A sharp knife and a good deal of patience are necessary.
- Fine Tomatoes: These should be ripe and juicy but firm so that there isn’t too much juice released. Drains the juice from the tomatoes before adding them to the salad, claiming that this will make the tabbouleh “crisp and fresh for longer.” – To drain excess juice from diced tomatoes, use a mesh colander.
- Green onions: The entire green onion, from the white to the green, will be used. The taboule will have a slight onion flavor that will combine well with the parsley.
- Fine Bulgur: To be accurate, it should be extra fine bulgur because the parsley, not the bulgur, is the salad star. You’ll want fine bulgur that blends in nicely without popping out. There should be no need to cook the bulgur; add the bulgar to the tomatoes early on, ” This allows the bulgur to absorb some of the liquid and soften in their juices.”
- Spices and dressings: There is no dressing other than a fresh lemon or lime juice squeeze and good extra virgin olive oil.
Frequently Asked Questions:
What is Tabbouleh Salad?
Tabbouleh (also spelled tabouli)is probably one of the most popular Mediterranean salads, and it’s getting increasingly popular in America.
In addition, you can find tabbouleh salad in supermarkets around the country and around the world, which is fantastic!
However, I’ve observed that tabbouleh tends to have more bulgur than the standard recipe requires in the states than the authentic tabbouleh salad prepared in Lebanon. So the salad must be all about the parsley, tomato, and hint of bulgur included there.
What is tabbouleh – (tabouli) salad made of?
Tabbouleh is a parsley-based salad. It doesn’t have any lettuce in it. Instead, it’s a finely chopped salad with a large quantity of parsley and mint, then tomatoes and green onions, all carefully well cut and mixed with olive oil, salt, and lemon juice!
This Mediterranean Lebanese fresh salad is appreciated by all and associated with picnics, parties, and receptions. Yet, it remains incomparably cool in hot weather.
What are the ingredients in tabbouleh – (tabouli)?
- Fresh Flat Parsley: (or curly parsley – both work well) parsley is the number one ingredient, and a lot of parsley is used to prepare an authentic tabouli. Before chopping the Parsley, Wash it in cold water and thoroughly dry it with a salad spinner.
- Bunch of Fresh Mind: also very well washed and dried.
- Tomatoes: Get some ripe, fresh tomatoes, and remove the core before slicing if they are too juicy.
- Scallions: (green onions)
- Onion
- Bulgur: Bulgur is a nutty whole grain made from wheat kernels (groats) precooked, dried, and pulverized. The bulgur in tabbouleh is soaked rather than boiled because it is precooked.
- Lemon Juice: half of Bears Lemon juice and DorshapoLemon juice.
- Cucumber: (optional): according to the Traditional Lebanese recipe, cucumber is exceptional in tabbouleh. You can skip it if you choose, but it’s a great touch.
- Olive oil: extra-virgin olive oil is needed
- Salt
- A pinch of black pepper
Is tabbouleh salad healthy?
Tabbouleh isn’t just delicious; it’s also highly healthy! This salad is jam-packed complete with healthy, active ingredients.
Bulgur is a fiber-rich entire grain and is an excellent source of protein, fiber, and necessary minerals, in addition to the vitamins and minerals provided by fresh greens, tomatoes, and lemon juice.
If you try this Tabbouleh Salad Recipe or The Mediterranean Quinoa Salad please rate it and let me know how it turned out in the comments section below; I will love hearing from you!!
[blockquote align=”none” author=“”] Now, are you ready to dive into this recipe? Make yourself this delicious Tabbouleh Salad. Let’s do it! [/blockquote]
Authentic Tabbouleh Salad Recipe
Ingredients
Dressing
- 2 tbsp olive oil extra virgin
- 3 tbsp lemon juice
- 0.10 pinch black pepper
- 0.10 pinch of salt
Salad
- 3 fresh bunch of Italian Parsley about 3 cups chopped
- ¼ cup fresh mint leaves
- 3 tomatoes firm tomatoes – about 3 cups chopped
- 4 scallion – green onions both green and white part
- ¼ white onion (bulbs)
- ½ chopped cucumbers (optional)
Instructions
- The first step is to mix the lemon juice with the bulgur and let it soak until it is soft and plumped for about 15 minutes.
- Prepare the vegetables by washing, drying out thoroughly. Now finely chop the tomatoes. It helps to utilize a bowl-shaped sieve to drain pipes the excess juice and place them in the fridge.
- Finely chop the green onion and now add the pinch of the black pepper to the chopped onions!
- Parsley must be washed and dried. Drain the bulgur through a cheesecloth-lined strainer, pressing it against the colander to drain off the excess liquid.Remove the stems from the herbs, finely chop them all together, and put them in a large mixing bowl.
- As directed above, finely chop the veggies, mint, and green onions and in a medium bowl, combine and mix all the veggies. Next, add the tomatoes you previously placed in the fridge! Next, add the bulgur we first dipped in the lemon juice, and then add the salt and the oil!
- Now, you can mix and refrigerate the tabouli for 30 minutes to get the most satisfactory results. Place on a serving dish and serve. You can accompany the tabouli with a side of pita and romaine lettuce leaves as wraps or "boats" for the tabouli if desired. and enjoy your tabbouleh dish!
Notes
- Before slicing the parsley, make sure it is scorched. It will keep the tabbouleh fresher for longer in the refrigerator.
- You can make tabbouleh up to two days ahead of time, but it is better to add the tomatoes and dressing right before serving.
- You can keep tabbouleh in the fridge for up to two-three days in a closed container.
- Tabouli does not traditionally call for cucumbers. Cucumbers are optional, and I love adding some cucumbers to the Tabbouleh salad, especially during the summer.
1 comment
I have made this twice this week!!! I love tabouleh but since I must eat gluten free I make a version with hemp hearts. I know it’s not authentic but the taste is very close to the Lebanese tabouleh I know and love.