Tabouli is one of the most iconic Lebanese salads—and once you’ve tasted it fresh, with all that lemony tang, it’s easy to see why. This traditional tabouli salad recipe is packed with finely chopped parsley, tomatoes, and a little soaked bulgur (cracked wheat), then tossed in a bright lemon and olive oil dressing. It’s refreshing, vibrant, and full of flavour.
For me, tabouli isn’t just a salad—it’s a memory. I remember sitting around the table with my family, scooping it up with fried chips, soaking them in the zoum—that tangy, herb-filled dressing at the bottom of the bowl. That’s why you’ll notice in the recipe, I leave the amount of dressing a little open—because what’s tabouli without zoum?
If you’re after other Lebanese salads, don’t miss my fattoush salad—another staple at any table. And if finely chopping parsley isn’t your thing, my simple herb salad is a great alternative—it’s basic, quick, and still satisfying. But if you ask me, nothing hits quite like a well-made bowl of tabouli.
Step 1.
Place cracked wheat in a bowl. Finely chop the tomatoes and place them over the cracked wheat. This will moisten and add flavour to the cracked wheat.
Step 2.
Finely chop the parsley, mint and spring onion and place over the tomatoes.
Step 3.
Dress in olive oil, lemon, and season with salt. Mix well.
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