What herb is the primary ingredient in tabbouleh?

The primary herb in tabbouleh is parsley.

Traditional tabbouleh is a finely chopped Levantine salad built around abundant parsley, with bulgur, tomatoes, mint, onion, olive oil, lemon juice, salt, and pepper. In Lebanese and Syrian preparations, parsley is used more generously than bulgur, giving the salad its vivid green color and fresh, herbal flavor.

Tabbouleh originated in the mountains of Lebanon and Syria and is usually served cold as part of a mezze. The dish became internationally popular alongside other Levantine foods such as hummus, baba ghanoush, and pita. Bulgur is still important, but it is generally a supporting grain rather than the main ingredient in the Lebanese style.

Recipes vary across communities, which can cause confusion about the “main” ingredient. Some versions use more bulgur, and a Syrian Jewish variation uses bulgur as the dominant component. Mint is also traditional, but it is used in a smaller amount and does not replace parsley as the defining herb. Tabbouleh should therefore not be confused with salads centered on basil or cilantro.