By eatmundo · August 3, 2026
🇱🇧Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Tabbouleh Salad. The percentage is the share of ingredients the two recipes have in common.
Dolmades: Vegetarian Stuffed Grape Leaves with HerbsIn Greece · same ingredients59%
Mexilhões à Moda de SetúbalIn Portugal · same ingredients57%
Feijão Verde à PortuguesaIn Portugal · same ingredients57%
A vibrant and refreshing Lebanese herb salad where parsley takes center stage. It is perfectly balanced with finely diced tomatoes, bulgur, and a bright lemon-olive oil dressing.
According to eatmundo's ingredient comparison, the closest dish to Tabbouleh Salad from another cuisine is Dolmades (Greece): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse the bulgur under cold water and soak it in a small bowl for 20 minutes until softened.
- 2
Finely chop the parsley and mint leaves, ensuring they are dry to avoid a soggy texture.
- 3
Dice the tomatoes into tiny cubes and finely mince the onion.
- 4
Combine the drained bulgur with the herbs, tomatoes, and onion in a large glass salad bowl.
- 5
Whisk the lemon juice, olive oil, and salt together in a small bowl until emulsified.
- 6
Pour the dressing over the salad and toss gently to coat every leaf evenly.
- 7
Let the salad rest for 15 minutes in the refrigerator before serving to allow flavors to meld.
- 8
Taste and adjust the salt or lemon juice if necessary, then serve chilled.
Frequently Asked Questions
What is Tabbouleh?
Tabbouleh is a Lebanese salad composed primarily of finely chopped parsley, mint, tomatoes, onions, and bulgur, dressed with olive oil and lemon juice. It is typically served as part of a mezze spread or as a side dish.
Should I use coarse or fine bulgur?
Always use fine bulgur (burghul na'em) for Tabbouleh to ensure it absorbs flavors without becoming chewy.
Can I make this in advance?
The recipe adds the dressing and then lets the salad rest for 15 minutes in the refrigerator before serving so the flavors meld.
How finely should the herbs be chopped?
The herbs should be finely minced, not pulverized; use a very sharp knife to avoid bruising the leaves.
What is the secret to a great Tabbouleh?
The secret is fresh, high-quality lemon juice.
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