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Tabbouleh salad with spring onions, mint, and parsley
Fresh, aromatic Middle Eastern salad with onions

Authentic Tabbouleh Salad with Spring Onions

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
Tabbouleh is the green jewel of Lebanese cuisine. Many mistake it for a bulgur salad, but it's actually a parsley salad with a little bulgur! The essence is the incredible amount and freshness of herbs. In this version, the bite of the onion and the acidity of the lemon 'cook' the flavors. A true vitamin bomb where cutting technique is paramount: greens must be sliced, not crushed.
🕒 Prep Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Very sharp knife (most important!)
  • Large mixing bowl
  • Cutting board

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Place the bulgur in a bowl, pour the hot water over it, cover, and let stand for 10 minutes. Once soft, drain and squeeze out excess water.

Tip: Bulgur should be fluffy, not watery, to absorb the dressing.
2 ✓

Wash the parsley and mint, and spin or pat completely dry. Remove thick stems and chop the leaves very finely.

Tip: Use a sharp knife and slice once (don't rock the knife) to avoid crushing cell walls, which leads to bitterness and mushiness.
3 ✓

Remove the seeds and watery pulp from the tomatoes, then dice the flesh finely.

Tip: The watery part would make the salad soggy.
4 ✓

Thinly slice the spring onions.

Tip: Use the green parts too for color!
5 ✓

In a large bowl, toss the herbs, bulgur, tomato, and onions.

Tip: Mix gently to keep the leaves airy.
6 ✓

Whisk together the olive oil, lemon juice, salt, and pepper, then pour over the salad just before serving.

Tip: The acid (lemon) and salt cause vegetables to release water (osmosis), so don't dress it too early.

Recipe FAQ

Why is the salad mushy?
Either your knife wasn't sharp enough and bruised the leaves, or the parsley was wet when cut. Always dry it after washing!
Can I substitute the bulgur?
For a gluten-free version, you can use quinoa or millet.

Ingredients

  • 1/4 cup Fine Bulgur Wheat
  • 3 bunches Fresh Flat-Leaf Parsley
  • 1 bunch Spring Onions (Scallions)
  • 1 small bunch Fresh Mint
  • 3 whole Tomatoes (firm)
  • 1/2 cup Hot Water (for bulgur)
  • 4 tbsp Fresh Lemon Juice
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 pinch Black Pepper (or Allspice)