• Skill Level: Moderate
The staple Lebanese salad that needs no introduction: light and addictive!


  • 3 Cups/2 Bunches flat-leaf parsley, stalks trimmed and finely chopped
  • 4 Large tomatoes, finely diced
  • 3 Spring onions, finely chopped
  • 1/4 Cup mint, leaves picked and finely chopped
  • 1/3 Cup fine burghul (cracked wheat), pre-soaked in cold water for 15 min or until soft and drained

  • Dressing
  • 3 Lemons, juiced for the dressing
  • 1/2 Cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste for the dressing
  • Pinch of Paprika (optional) for the dressing

Step 1

In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul.

Step 2

Whisk dressing ingredients all together and drizzle over salad.

Tabouli is traditionally eaten with cabbage leaves.

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